If a bacteria problem cannot be eliminated through improved water supply protection and shock chlorination, water treatment may be needed.
Three methods are available to disinfect water. There is no ideal disinfection method; each has its advantages and limitations. Choosing a disinfection technique involves accepting the advantages and living with the limitations. Water can be disinfected by boiling it, by adding oxidizing agents like chlorine or iodine, or by exposing it to ultraviolet light.
Boiling water is extremely effective as a disinfectant. Vigorous boiling for one minute kills bacteria, including disease-causing organisms and giardia cysts.
Any heat source, such as electric or gas ranges, camp stoves or wood fires can be used to boil water. Even microwave ovens can heat water to boiling. This makes it the most widely available form of disinfection.
Mineral deposits may build up in vessels used for boiling water. Soaking these vessels in a weak acid solution such as vinegar or lemon juice can help dissolve the mineral scale.
Boiled water can taste stale and it is not usually drawn from the tap. It is a off-line treatment system which requires separate water storage.