published by Random House March, 1998 This material is taken from Chapter 4 - Hygiene & Water Purification from The Backpackers Field Manual by Rick Curtis. For more details on this exciting book check out The Backpacker's Field Manual Page. This material is provided by the author for educational use only and is not a substitute for specific training or experience. and the author assume no liability for any individual's use of or reliance upon any material contained or referenced herein. When going into outdoors it is your responsibility to have the proper knowledge, experience, and equipment to travel safely. This material may not be reproduced in any form for commercial or Internet publication without express written permission of the author. Copyright � 1999, all rights reserved, Random House Publishing & Rick Curtis, Outdoor Action Program, Princeton University. Dipping your head into a cold mountain stream and taking a long refreshing drink is an
experience that has basically vanished from the wilderness areas of America. increased use of the wilderness there has also been an increase in the amount of bacteriological contamination of backcountry water supplies. Protection Agency reports that 90 percent of the world’s water is contaminated inThere are a variety of microscopic organisms that can contaminate water supplies and cause potentially serious, even fatal, illnesses among wilderness travelers. danger in the backcountry from these infections is fluid loss due to diarrhea and vomiting, which can lead to hypovolemic shock and possibly death (see Diarrhea orFluid Electrolyte Replacement, page 286; In order to drink the water, you should be prepared to treat it. methods of water purification, described below in order of effectiveness. however, that infections can also be spread through poor personal hygiene, something that purifying your water won’t prevent. Biologically contaminated water is water that contains microorganisms such as Giardia
(a common microorganism that, if not killed, leads to intestinal disorders), bacteria, or viruses that can lead to infections (see Gastrointestinal Infections, page 316). sources contain chemical contamination from pesticide runoffs, mine tailings, and so on. Boiling, filtering, or chemically treating water can remove or kill microorganisms, but it will not remove chemical toxins. This is also the case when using a solar still Boiling is the most certain way of killing all microorganisms. Wilderness Medical Society, water temperatures above 160� F (70� C) kill all pathogens within 30 minutes and above 185� F (85� C) within a few minutes. So in the time it takes for the water to reach the boiling point (212� F or 100� C) from 160� F (70� C), all pathogens will be killed, even at high altitude. To be extra safe, let the water boil rapidly for one minute, especially at higher altitudes since water boils at a lower temperature (see page 68.)
There are two types of chemical treatment: those using iodine and those using chlorine. There are a variety of products on the market, so follow the directions on the bottle. advised that many of the tablets have an expiration date and become ineffective after thatAlso, once the bottle has been opened, the tablets must be used within a certainWhen in doubt, buy a new bottle. Remember that chemical purification methods may only be partially effective, depending on the water temperature. Iodine is light sensitive and must always be stored in a dark bottle. It works best if the water is over 68� F (21� C). Iodine has been shown to be more effect than chlorine-based treatments in inactivating Giardia cysts. Be aware that some people are allergic to iodine and cannot use it as a form of water purification. with thyroid problems or on lithum, women over fifty, and pregnant women should consult their physician prior to using iodine for purification.
Also, some people who are allergic to shellfish are also allergic to iodine. If someone cannot use iodine, use either a chlorine-based product or a non-iodine-based filter, such as the PUR Hiker Microfilter, MSR WaterWorks, or the Katadyn Water Filter. Generally, the procedure is as follows: Chlorine can be used for persons with iodine allergies or restrictions. water temperature, sediment level, and contact time are all elements in killing microorganisms in the water. Halazone is an example of a chlorine tablet product. follow the manufacturer’s instructions. There are a number of devices on the market that filter out microorganisms. filter pumps water through a microscopic filter that is rated for a certain-size organism. The standard size rating is the micron (the period at the end of this sentence is aboutDepending on the micron rating of the filter, smaller organisms (like viruses) can pass through. Be cautious when selecting a filter.
You should know what potential organisms you need to treat for. You don’t want to go to an area where a virus like hepatitis A is present in the water (a problem in some developing countries) with a filter that will handle only a larger organism like Giardia. There are two basic types of filters (descriptions of several popular models begin on Note: There is a difference between a water filter and a water purifier. Filters do not filter out viruses, but there are water purifiers, like the PUR Scout, that pass the water through both a filter and an iodine compound that kills any smaller organisms that have passed through the filter. These purifiers kill all microorganisms down to 0.004 microns; however, the filter should not be used by people who are allergic to iodine. Random House Publishing & Rick Curtis, Outdoor Action Program, Princeton University.If there's one "rule" to follow while preparing a brine for lacto-fermentation, it's not to use water with chlorine.
Chlorine will negatively affect the ferment and yield poor results. The problem is that for most of us municipal tap water is the most accessible and it almost always contains chlorine or chloramine. This "no chlorine" rule can turn-off some beginner fermenters, but it's an easy issue to get around. You can use bottled spring water (make sure it's chlorine-free) or you may already have a filter on your tap that removes chlorine. If none of the above appeals or applies to you, try out these 3 easy ways to remove chlorine.The other rule is not to use iodized salt, which we address in this blog post. The colder the water, the more gasses it contains. By boiling water on the stove for 20 minutes, the water will degas and chlorine will evaporate. Before you use the water in a ferment or any other fermentation-related activity, ensure it cools to room temperature first. Leave the water outside in the sun for 24 hours so the chlorine naturally evaporates in an off-gassing process.
This is easy, but takes time and leaves the water subject to other possible contaminates, so be mindful of where and how you leave it. It's a great option for people who require a lot of brine because they're fermenting multiple batches at once. Vitamin C is often used to remove chlorine and chloramine from large amounts of water, like pools, hot tubs and baths, but it can be used in drinking water too. The downside is you need to buy vitamin C tablets or powder and it can decrease the pH levels of the water, but if used in small quantities it's suitable for fermentation. Best of all, it will remove chloramine, which some municipalities use instead of chlorine because it's more resilient. However, you will need a higher amount of vitamin C to remove chloramine. Approximately 40 mg will dechlorinate 1 gallon of water. Get other great fermentation tips in our video workshop with fermentation expert, Sandor Katz. Click here to watch.Checkout our Complete Fermentation Kit: it has everything you need to start fermenting small batches in Mason jars!