BECAUSE WATER MATTERS
The link between water quality and health has been known since the early ages.
Scientific evidence confirmed that water-related diseases are linked to the microbial contamination of water.
The use of water chlorination to disinfect public water supplies, prevent the spread of disease and improve quality of water began in the early 1900s.
Water disinfection means the removal, deactivation or killing of pathogenic microorganisms and can be achieved by physical or chemical methods.
The agents also remove organic contaminants from water, which serve as nutrients or shelters for microorganisms.
In addition to the elimination of the pathogens, disinfectants must also have a residusidual that guarantees that the water is safe even after the initial disinfection.
Sodium hypochlorite is a chemical widely used as a disinfectant because it is easy to dose it into the system, it is safe, and its level in drinking water is easily measurable.