Disinfecting Water

Store and use bottled water or water you have properly prepared and stored as an emergency water supply.

The household bleach method

Household bleach is a legitimate way to get clean water for drinking, and ideal when you don’t have access to boiling. It is important to use only regular, unscented chlorine bleach labeled for disinfection and sanitation. Avoid scented or color-safe bleach, or those with additional cleaning properties. Bleach must be stored at room temperature for less than a year, and contain 8.25 percent of sodium hypochlorite. To disinfect your water with bleach follow this procedure:

1. Before bleaching, run the water through a clean filter — you can use any clean cloth or fabric, paper towel, or a coffee filter.
2. From there, take a clean medicine dropper, and add the appropriate amount of bleach for the volume of water you are disinfecting. You should add two drops of bleach for every liter or quart of water. That is equivalent to eight drops of bleach per gallon. The amount of bleach should be doubled if the water is cloudy, colored, or very cold.
3. Stir the bleach into the water and let it stand for 30 minutes. A slight chlorine smell is normal. If it doesn’t have a chlorine odor, repeat the second step with the same amount of bleach, and let the mixture stand for another 15 minutes.
4. To get rid of the chlorine taste, transfer the water back and forth from one clean container to another to aerate it and let it stand for a few hours before using.

The boiling method

This is a more common method of disinfection, and, according to EPA can kill pathogenic bacteria, viruses, and protozoa. You will need a heat source and a container that can withstand it, though, so this method may not always be ideal in every situation. To disinfect water by boiling, follow these steps:

1. Run your water through a filter (as above) to get rid of any sediments and particles.
2. Let water reach a rolling boil, and keep it there for at least one minute. At higher altitudes (above 5,000 feet), let the water boil for three minutes.
3. Cool the water naturally and transfer to clean, covered containers for storing.
4. To improve the taste, add a pinch of salt for every liter or quart of water.

Other disinfection methods endorsed by the EPA include: tincture of iodine, water disinfection tablets, and the rather more complicated and riskier method that uses granular calcium hypochlorite.

Where you get your water is as important as what you do to disinfect it. In an emergency situation, here are some water sources to consider, as recommended by (CDC):

• In the home: water from your heater tank, uncontaminated ice cubes, liquid from canned fruit and vegetables
• Outside the home: rainwater, natural springs, and bodies of water such as ponds, lakes, streams, and rivers as long as it’s not seawater.

Remember to stay away from water that has strange color or smell, or water that might have been contaminated by chemicals or fuel. 

Essential Tips on Preparedness.news; EPA.gov; CDC.gov.