Harmful Microorganisms in Drinking Water and Methods of Treatment

A variety of viruses, bacteria, and other microorganisms can impact the viability of a source of drinking water. A few of the most common microorganisms individuals should be aware of include salmonella enterica typhi, salmonella paratyphi-A, and shigella dysenteriae.

Salmonella enterica typhi is the strain of bacteria associated with the development of typhoid fever. Salmonella typhi and other salmonella have posed a series of problems to developing nations worldwide for many decades. While scientific and technological advances have helped to curb the impact of salmonella and typhoid fever, the bacteria remains a major global health concern.

Several hundred Americans develop typhoid fever from exposure to salmonella typhi every year. Notably, most of these cases begin when an American ingests contaminated food or water while traveling abroad. Early symptoms of typhoid fever include stomach pain and a loss of appetite, while untreated cases can manifest in life-threatening health complications.

Salmonella paratyphi-A is similar to salmonella enterica typhi in that it is a typhoidal salmonella bacterium. Ingesting drinking water contaminated with this form of salmonella bacteria can lead to paratyphoid fever, a rarer and less severe iteration of the condition.

Shigella dysenteriae, meanwhile, is a rare strain of bacteria in the United States, though it still impacts several underserved communities throughout the nation. Shigella dysenteriae is one of four distinct species of bacteria, with shigella sonnei ranking as the most prevalent form in the United States. In addition to eating or drinking from a contaminated source, shigella can spread from physical contact, even with individuals who have not demonstrated symptoms for weeks.

Diarrhea is the main symptom of shigella exposure; others are fever and stomach pain. Most cases dissipate within one week, though individuals can potentially face bowel issues that last for months.

These organisms represent only a small fraction of the various bacteria and viruses that can threaten a community’s drinking water. Fortunately, there are several processes municipalities and individual homeowners can use to improve the cleanliness and overall drinkability of local water sources.

Chlorination is a popular and effective means of treating water. Many American towns and cities utilize this cost-effective approach to disinfecting water. Research has shown that chlorination remains effective after the water has left a treatment plant and, in some cases, passed through miles of plumbing before reaching a residential home or public space.

Ultraviolet (UV) light provides another tactic for treating water. Applying UV light to water is similar to how UV light kills skin cells, resulting in a common sunburn. Many bottled water facilities use UV treatments, and the technology has recently become available for personal home use. Exclusively drinking bottled water is another way to minimize exposure to harmful pathogens, though this is an expensive option that presents several environmental concerns.

Ozonation is a process that involves injecting ozone directly into a water source, effectively killing any living organisms in the water. Ozonation is an effective method of treating water and is also used by bottled water companies, though it is a costlier approach compared to installing UV light filters.

Finally, distillation involves boiling drinking water, which is re-collected as steam. Unlike some of the other water treatment techniques, distillation remains too expensive for commercial and residential use and is limited to major bottled water corporations.

from WordPress https://ift.tt/jIBtqXN
via IFTTT