Water Research Center - Chlorination of Drinking Water
Water used for drinking and cooking should be free of pathogenic (disease causing) microorganisms that cause such illnesses as typhoid fever, dysentery, cholera, and gastroenteritis.. Whether a person contracts these diseases from water depends on the type of pathogen, the number of organisms in the water (density), the strength of the organism (virulence), the volume of water ingested, and ...