• Cryptosporidium, a gastrointestinal parasite, contaminated the municipal drinking water of Milwaukee, Wisconsin in 1993 and caused one hundred deaths. ( source )

• A deadly strain of e.coli bacteria found its way into the municipal water supply of Walkerton, Canada in 2000 causing hundreds of residents ill and eventually taking the lives of seven people. ( source )

It sounds shocking that such horrible water quality tragedies could happen in modern times given the frequency of municipal water testing, but two very important facts stand out if you take the time to think about the way in which municipal water systems operate:

1. Municipal water systems test for a set number of water quality parameters and sometimes rare, unusual, and often not-tested-for water vermin like Cryptosporidium can easily slip past even the most stringent water testing programs. Example: Milwaukee, WI in 1993.

2. Municipal water systems test water at the point of distribution, not use. This means the water leaves water treatment facilities fully tested and approved for consumption… but keep in mind that the water must travel through many miles of piping and plumbing with literally thousands of joints and welds where harmful contaminants could find their way into the water if only one of those places has cracked or otherwise become deficient.

So as you can see, even the best water treatment plants in the world with the best records for drinking water quality cannot issue a 100% guarantee that your tap water will contain no unwanted contaminants. Once water leaves their grounds its quality can change for innumerable reasons and in innumerable ways… so ultimate responsibility for making sure you have safe, clean tap water falls on… your shoulders.

Installing the correct point-of-use water filtration and/or purification system (i.e. countertop, undersink, whole house, shower, etc.) can negate pretty much all the possible risks associated with water contamination between the distribution point and your favorite glass.

Take the time to learn about the different point-of-use water treatment options you have available and, of course, don’t forget to test your drinking water periodically, even after installing a filtration/purification system, to make sure it continues to function properly!

Newspapers and television keep mentioning the risks associated with E Coli poisoning from water and food. I know we can test our well for E Coli, but what about food? Can we test the food we buy for E Coli? What steps can we take at home to prevent E Coli food poisoning?

You’ve asked an excellent question, Cindy. Many people associate E. Coli poisoning only with food or only with drinking water when, in fact, a person can get sick from E. Coli poisoning from both.

You mentioned testing your well water for the presence of E. Coli bacteria and that definitely makes sense. While not all E. Coli bacteria pose a threat to humans, the presence of E. Coli at all signals the need for a more through analysis of the water and/or a sanitizing of the well.

Little known fact: Not all strands of Coliform Bacteria harm humans

We do not know of any simple ways to test food for the the presence of E. Coli bacteria, though one COULD test the water used to wash produce and meats before cooking for bacteria…

The Mayo Clinic had this to say regarding ways to prevent the possible spread of E. Coli at home:

“No vaccine or medication can protect you from E. coli-based illness, though researchers are investigating potential vaccines. To reduce your chance of being exposed to E. coli, avoid risky foods and avoid cross-contamination.

Risky foods

Avoid pink hamburger. Hamburgers should be well-done. Meat, especially if grilled, is likely to brown before it is completely cooked, so use a meat thermometer to ensure that meat is heated to at least 160 F (71 C) at its thickest point. If you don’t have a thermometer, cook ground meat until no pink shows in the center.

* Drink pasteurized milk, juice and cider. Any boxed or bottled juice kept at room temperature is likely to be pasteurized, even if the label doesn’t say so.

* Wash raw produce thoroughly. Although washing produce won’t necessarily eliminate all E. coli – especially in leafy greens, which provide many spots for the bacteria to attach themselves – careful rinsing can remove dirt and reduce the amount of bacteria that may be clinging to the produce.

Avoid cross-contamination

* Wash utensils. Use hot, soapy water on knives, counter tops and cutting boards before and after they come into contact with fresh produce or raw meat.

* Keep raw foods separate. This includes using separate cutting boards forraw meat and foods, such as vegetables and fruits. Never put cooked hamburgers on the same plate you used for raw patties.

* Wash your hands. Wash your hands after preparing or eating food, using the bathroom or changing diapers. Make sure that children also wash their hands before eating, after using the bathroom and after contact with animals.”

Source: www.mayoclinic.com

For those interested in testing their water for bacteria, the following two tests work well for drinking water applications:

For those interested in performing field testing for additional parameters in their water, kits such as the WaterSafe Well Water Test Kit include a test for coliform bacteria as well as tests for other critical water parameters such as Copper, Lead, Nitrites, Nitrates, Pesticides and more.