Wednesday, September 20, 2017

Microorganisms and Pathogens in Water

The history of the municipal treatment of water shows that it all began with the discovery of bacteria and viruses in the water supply. Foul taste and odors can indicate the presence of bacterial growth but it has more far reaching affects in its connection to diseases like cholera and typhoid. Concern over gastrointestinal diseases and exposure to E coli has moved many to use a counter top water filter to remove these potential pathogens that could slip through the water treatment process.

Counter Top Water Filter

Chlorinating water effectively kills and inactivates many disease causing pathogens like cholera, typhoid, and dysentery. Unfortunately, chlorine is not the ultimate solution since it is necessary to maintain chlorine residual as the water is dispersed to prevent bacteria and viruses from growing back. It’s this chlorine residual that makes the water taste bad and causes respiratory problems.

Chlorine is also not effective at inactivating all pathogens such as E. coli. In 1999 a breakout of this disease was connected to contaminated water that had been treated with chlorine. This strain of bacteria is usually present in undercooked beef but it is possible for it to occasionally enter the water supply. When a person is exposed to E coli they can suffer from severe diarrhea and abdominal cramps. They may even have to deal with lifelong kidney issues.

There are other microorganisms that are chlorine-resistant. supplies counter top water filters and their replacement filter counterparts that can successfully remove microorganisms and pathogens and keep your drinking water safe and disease-free.