Chlorine produces bacteria-free water and eliminates algae and slime. It also removes hydrogen sulfide from ground water (wells and springs) and eliminates iron bacteria (cenothrix), which are associated with objectionable odor and taste.
Despite these important facts, some people still object to chlorine in their drinking water. Comments such as “I don’t like the way chlorine makes my water taste” are common.
Chlorine proves highly effective in water treatment
If you’ve seen it once, you’ve seen it a hundred times — customers who come to you looking for a home filtration system, unaware of what their specific needs are. While many consumers simply want a system that improves their water’s taste and aesthetic qualities, the majority are looking for a product that will make their water healthier. But as you know, “healthier” is a subjective term, and without knowing the issues that are present in the customer’s water, providing them with a system that fits their needs isn’t very easy to do.
How Culligan helps its dealers become better-educated consumers of drinking water
Well-designed water distribution and cooling systems,
coupled with sound management and operational procedures, are essential to
control Legionella in industrial facilities—and a monitoring program
should not be considered as a replacement. However, most experts even those
ill-disposed towards routine Legionella monitoring, would agree that monitoring
should be considered if enough legionellosis risk factors apply to the system
in question. No management program, regardless of its treatment, maintenance or
monitoring components, can guarantee the absence of future legionellosis, but
prudent operational practices combined with ongoing review of risk factors will
allow facility managers to minimize exposure to Legionella and to its legal consequences.
Water specialists should make Legionella reduction a top priority
This is the first in a series of three articles covering bottled water testing, source development and licensing and labeling.