COLIFORM “PRESENT” - How to Fix it - Coliform bacteria do not occur naturally in most aquifers. Fractured or creviced bedrock aquifers that are close to the surface are the exception. Be aware that there are three different groups of coliform bacteria; total coliform, fecal coliform and Escherichia coli (E. coli) each has a different level of risk. Keep in mind that coliform bacteria do not always show up in every sample. They can be sporadic and sometimes seasonal when they occur in a water supply. If your water is contaminated with coliform but not fecal coliform or E. coli, don't panic. You have a nuisance bacteria problem and the source may be infiltration from the surface from rain or snow melt. Typical causes are improperly sealed well cap, well repairs performed without disinfecting the well, failed grouting or surface drainage to the well. If your well had coliform bacteria present you should shock chlorinate the well, repack the soil around the well pipe to flow away from the well and replace the well cap. Then after at least two weeks and the next big rainstorm retest the well for coliform. If coliform bacteria is still present then a long-term treatment should be implemented: using UV light, ozonation, or chlorine for continuous disinfection. Coliform bacteria are commonly found in soil, on vegetation, and in surface water. Some coliform bacteria strains can survive in soil and water for long periods of time. Coliform bacteria will not likely cause illness.

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Coliform “PRESENT”

How to Fix it

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Coliform bacteria do not occur naturally in most aquifers. Fractured or creviced bedrock aquifers that are close to the surface are the exception. Be aware that there are three different groups of coliform bacteria; total coliform, fecal coliform and Escherichia coli (E. coli) each has a different level of risk. Keep in mind that coliform bacteria do not always show up in every sample. They can be sporadic and sometimes seasonal when they occur in a water supply.

Elizabeth Ward

 

This spring in the well water clinic we run each year we found 25 wells out of 114 that had coliform "PRESENT."

On a state level, the occurrence of coliform is higher.

Of the approximately 7,000 households that participated in the Virginia Household Water Quality Program clinics from 2007 to 2015 they found that 41% of the wells had coliform bacteria, and 9% had E. coli bacteria.

Though the 7,000 households may not be representative of all private drinking water wells in Virginia, it is the largest database on private drinking water wells available.

It is safe to say that coliform contamination is widespread. 

If your water is contaminated with coliform but not fecal coliform or E. coli, don't panic.

You have a nuisance bacteria problem and the source may be infiltration from the surface from rain or snow melt.

Typical causes are improperly sealed well cap, well repairs performed without disinfecting the well, failed grouting or surface drainage to the well.

If your well had coliform bacteria present you should shock chlorinate the well, repack the soil around the well pipe to flow away from the well and replace the well cap.

Then after at least two weeks and the next big rainstorm retest the well for coliform.

If coliform bacteria is still present then a long-term treatment should be implemented: using UV light, ozonation, or chlorine for continuous disinfection.

These systems can cost up to $2,000 installed.

If your well test PRESENT for coliform standard protocol is:

1.    Carefully check the well and water system for points of contamination. Make sure you have a sound and secured sanitary well cap and that the soil around the well is packed to drain water away from the well. 

2.    Then treat the well and plumbing system with chlorine for 12-24 hours to disinfect system (the 12-24 hours is essential). Then flush the chlorine from the system- not to your septic system. Make sure that this is done correctly. 

3.    Retest the water after the chlorine has left the system in about 10 days to two weeks. If coliform bacteria is “ABSENT” you’re done. If not, then it is time to install a long term disinfection system. (UV light or continuous chlorination)

In an existing well system that formerly was bacteria free look for these defects:

·          A missing or defective well cap and check seals around wires, pipes, and where the cap meets the casing may be cracked, letting in contaminants. 

·         Contaminant seepage through the well casing - cracks or holes in the well casing allow water that has not been filtered through the soil to enter the well. This seepage is common in the wells made of concrete, clay tile, or brick. This can also happen to a steel pipe well that was hit by a piece of equipment such as a car, snow blower, lawn tractor or mower or that has rusted. 

·         Contaminant seeping along the outside of the well casing - many older wells were not sealed with grout when they were constructed or the grouting has failed. Check the grouting carefully especially if water seems different after severe rains. 

·         Well flooding - a common problem for wellheads located below the ground in frost pits that frequently flood during wet weather. 

Coliform bacteria are commonly found in soil, on vegetation, and in surface water.

Some coliform bacteria strains can survive in soil and water for long periods of time. Coliform bacteria will not likely cause illness.

Coliform bacteria do not occur naturally in most aquifers. Fractured or creviced bedrock aquifers that are close to the surface are the exception.

Be aware that there are three different groups of coliform bacteria; total coliform, fecal coliform and Escherichia coli (E. coli) each has a different level of risk.

If your water is contaminated with coliform but not fecal coliform or E. coli, then you have a nuisance bacteria problem.

Bacteria washed into the ground by rainfall or snowmelt are usually filtered out as water seeps through the soil, so properly constructed water wells do not typically harbor Coliform bacteria.

However, coliform bacteria can persist within slime formed by naturally occurring ground water microorganisms.

The slime (or biofilm) clings to the well screen, casing, drop pipe, and pump and may even invade filter systems.

Disturbances during pumping or well maintenance can cause the slime to dislodge, releasing the coliform bacteria.

Keep in mind that coliform bacteria do not always show up in every sample. They can be sporadic and sometimes seasonal when they occur in a water supply.

You should not continue drinking water contaminated with coliform, either boil the water drink bottled water until you disinfect your well.

Bring the water to a rolling boil for one to five minutes (the higher the elevation the more time is necessary) to kill the bacteria.

You may also want to consider using bottled water as a temporary drinking and cooking water source.

You may have received a total coliform count. This gives you a general indication of the sanitary condition of a water supply and extent of the problem.

Bacteria can be introduced into a new well during construction and can remain if the water system is not thoroughly disinfected and flushed.

Well construction defects such as insufficient well casing depth, improper sealing of the space between the well casing and the borehole, corroded or cracked well casings, and poor well seals or caps can allow surface water or insects to carry coliform bacteria into the well.

These problems are common and the most likely source of the coliform bacteria contamination.

Unplugged abandoned wells can also carry coliform bacteria into deeper aquifers.

Since bacterial contamination cannot be detected by taste, smell, or sight, all drinking water wells should be tested at least annually for Coliform bacteria.

Elizabeth Ward was awarded an MBA from the University of Pittsburgh and an MS ChE from NYU Tandon School of Engineering, worked as a chemical engineer for both the US EPA in DC, and at DuPont before working in finance and then becoming consultant with Washington Advisors and is the author of "The Lenders Guide to Developing an Environmental Risk Management Program." Elizabeth retired from Washington Advisors and began her volunteer career and served 10 years as the Treasurer of the Prince William Soil and Water Conservation District.

https://greenrisks.blogspot.com/2018/05/coliform-present-steps-to-take.html

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VIRUSES IN DRINKING WATER - Viruses are the cause of 50% of groundwater-related diseases worldwide. Contact with fecal matter from humans, livestock or wildlife can contribute viruses to water. This can come from sources such as leaky sewer lines or improperly functioning septic systems, or where manure or unsterilized sewage sludge is present in agricultural areas. Municipal sewer systems are often bypassed during high-rainfall - this can result in raw sewage entering streams, which in turn can affect water supplies downstream. Well water should be checked for coliform bacteria to see if it is at risk for contamination by sewage or fecal matter, which may contain viruses that can infect humans. Water-borne diseases are a common problem throughout the world, especially where disinfection of drinking water is not used. Many people have heard of “traveler’s diarrhea,” where a traveler gets sick from drinking the local water. This is usually caused by a virus in the water. Viruses are very small parasites (ranging in size from 0.000010 to 0.000025 millimeters or between 0.1 and 0.004 micron) that can take over individual cells in their host and use them to reproduce themselves. Viruses are the cause of 50% of groundwater-related diseases worldwide. Even in the U.S., it is common for well water to be contaminated with viruses. Contact with fecal matter from humans, livestock or wildlife can contribute viruses to water.

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Viruses in Drinking Water

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Viruses are the cause of 50% of groundwater-related diseases worldwide. Contact with fecal matter from humans, livestock or wildlife can contribute viruses to water. This can come from sources such as leaky sewer lines or improperly functioning septic systems, or where manure or unsterilized sewage sludge is present in agricultural areas. Municipal sewer systems are often bypassed during high-rainfall - this can result in raw sewage entering streams, which in turn can affect water supplies downstream. Well water should be checked for coliform bacteria to see if it is at risk for contamination by sewage or fecal matter, which may contain viruses that can infect humans. 

filterwater.com

 

Water-borne diseases are a common problem throughout the world, especially where disinfection of drinking water is not used.

Many people have heard of “traveler’s diarrhea,” where a traveler gets sick from drinking the local water.

This is usually caused by a virus in the water. Viruses are very small parasites (ranging in size from 0.000010 to 0.000025 millimeters or between 0.1 and 0.004 micron) that can take over individual cells in their host and use them to reproduce themselves.

Viruses are the cause of 50% of groundwater-related diseases worldwide. Even in the U.S., it is common for well water to be contaminated with viruses.

Contact with fecal matter from humans, livestock or wildlife can contribute viruses to water.

This can come from sources such as leaky sewer lines or improperly functioning septic systems, or where manure or unsterilized sewage sludge is present in agricultural areas.

Such areas can include feedlots or barnyards, manure storage areas, pastures or rangelands, and places where manure or sewage sludge is applied to the ground.

Municipal sewer systems are often bypassed during high-rainfall events when the flow of sewage is greater than the ability of treatment systems to handle it.

This can result in raw sewage entering streams, which in turn can affect water supplies downstream.

Well water should be checked for coliform bacteria to see if it is at risk for contamination by sewage or fecal matter, which may contain viruses that can infect humans. 

If your water supply is contaminated with coliform bacteria, it may also be contaminated with other harmful organisms such as protozoa or worms, which can cause health problems such dysentery, vomiting and chronic diarrhea.

Viruses can be killed or deactivated by chlorination or boiling of water.

In most private well water systems and even some municipal water supplies, the water is not disinfected. Viruses can persist in non-disinfected water and infect humans.

Health Effects Associated with Viruses in Drinking Water

Enteric viruses are a type of virus that infects the gastrointestinal tracts of humans and animals and are excreted in their feces.

One common type of virus that infects humans through drinking water is rotaviruses.

These viruses cause stomach flu (gastroenteritis), especially in children.

In fact, rotaviruses are the main cause of stomach flu in children and “traveler’s diarrhea” in adults.

 “Rotaviruses are the main cause of stomach flu in children and ‘traveler’s diarrhea’ in adults.”

Another common enteric virus that is spread through infected drinking water is Hepatitis A.

During the most contagious stage of this illness, the victim usually shows no sign of infection, making it difficult to prevent spreading the germs.

The virus is excreted from the infected person, then it is carried by water.

Hepatitis A causes inflammation of the liver, low energy, weakness, nausea, fever or jaundice.

Mild cases of Hepatitis A require rest for one or two weeks, and severe cases may cause liver damage or death.

Other common viruses that infect drinking water are noroviruses, which cause gastroenteritis, and enteroviruses, which cause polio and non-polio related diseases.

Most people with polio either do not get sick or experience minor symptoms, but permanent damage to muscle function in the legs or arms occurs in rare cases (the U.S. has been polio-free since 1979, but it still exists in some other parts of the world).

Non-polio enteroviruses are one of the largest sources of viral infections in humans.

Most infections do not result in symptoms, but people that do become ill from these viruses usually develop cold or flu-like symptoms.

Interesting fact: There are about one million virus particles in one milliliter of seawater.

For drinking water, the U.S. Environmental Protection Agency (USEPA) has set a maximum contaminant level goal (MCLG) for viruses of zero virus particles per 100 milliliter sample of municipal water.

The MCLG is the level at which no adverse health risks are likely to occur, with an adequate margin of safety, meaning that no virus particles should be present in the water.

How to Treat Drinking Water for Viruses

Problems with infected well water can often be fixed by taking measures to prevent surface water from contaminating the water supply, such as sealing a spring box or using a sanitary well cap.

Properly maintaining a septic system or controlling sources of animal waste near a well or spring may also help with the problem.

Boiling water at a rolling boil for one minute will safely kill all viruses and other infectious organisms, but this is not a good long-term solution because it is energy and labor intensive and only produces a small amount of water.

If the source of infection to the water supply cannot be controlled, drinking water contaminated with viruses and infectious organisms can be treated continuously by ultraviolet (UV) light, ozonation, or chlorination.

Ultraviolet disinfection works by killing viruses and other infectious organisms by exposing them to ultraviolet (UV) light. In this type of system, UV light kills viruses and other organisms by irradiating the water as it flows over a glass sleeve that contains the light source.

This method of disinfection consumes a small but significant amount of electricity.

It is important that the water be very clear so that the UV light can reach the viruses, so anything that would make the water less than perfectly clear (such as sediment or organic matter) must be filtered out before the water enters the light chamber.

Likewise, the glass sleeve enclosing the light source must also be kept clear of scale or other deposits that would block the light.

In contrast with UV, a chlorination system kills viruses and other microorganisms chemically.

This type of system continuously adds chlorine (in liquid or solid form) to the water through a feed system. Because sediment in the water could interfere with disinfection, a filter should be placed before the chlorine injector.

Chlorine is consumed as it kills viruses and other organisms in the water and also as it reacts with other impurities (such as iron or organic matter).

To ensure adequate disinfection, enough chlorine needs to be added so that there is a small amount left over after it is consumed.

However, this residual chlorine can affect the taste of the water, so it may be desirable to remove it before drinking.

Chlorination also requires a certain amount of contact time for it to kill microorganisms (usually 30 minutes).

This is why water is often stored in a large holding tank or run through a series of coiled pipes after being chlorinated.

Chlorine systems must be maintained to ensure that they function properly, and the chlorine supply must be replenished periodically.

Ozonation is similar to chlorination in that ozone is injected into the water and kills viruses and other organisms.

Ozone is an oxidizing gas that is produced using electricity and then injected into the water.

Ozonation systems are more costly than UV or chlorination systems, but they can treat water for multiple contaminants, such as viruses, bacteria, iron and manganese.

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ROTTEN EGG ODOR IN WATER - Hydrogen Sulfide and Sulfur Bacteria in Well Water - Bacterial slime may be white, grey, black, or reddish brown if associated with iron bacteria (signs of sulfur bacteria). The slime can clog wells, plumbing, and irrigation systems. While sulfur bacteria are not harmful, hydrogen sulfide gas in the air can be harmful at high levels. Black stains on silverware and plumbing fixtures (signs of hydrogen sulfide gas). Hydrogen sulfide gas (H2S) can give water a “rotten egg” taste or odor. Sulfur bacteria produce a slime and can help other bacteria grow, such as iron bacteria. It is important to remove the gas from the water, or vent the gas to the atmosphere. Corrosion on pipes and metal components of the water distribution system (signs of hydrogen sulfide gas). In most cases, the rotten egg smell does not relate to the sanitary quality of the water. In rare instances, the gas may be from sewage or other pollution. To be safe, test your well water for coliform bacteria and nitrate.

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Rotten Egg Odor In Water

Why Does My Water Smell Like Rotten Eggs?

Hydrogen Sulfide and Sulfur Bacteria in Well Water

Well Management Program

Minnesota Department of Health

Hydrogen sulfide gas (H2S) can give water a “rotten egg” taste or odor. This gas can occur in wells anywhere and be:

-  Naturally occurring - a result of decay and chemical reactions with soil and rocks.

-  Produced by certain “sulfur bacteria” in the groundwater, well, or plumbing system.

-  Produced by sulfur bacteria or chemical reactions inside of water heaters.

-  From pollution (this is rare).

May Help Other Bacteria Grow

Sulfur bacteria produce a slime and can help other bacteria grow, such as iron bacteria. The slime can clog wells, plumbing, and irrigation systems.

Gas May be Harmful

While sulfur bacteria are not harmful, hydrogen sulfide gas in the air can be harmful at high levels.

It is important to remove the gas from the water, or vent the gas to the atmosphere.

Venting prevents the gas from collecting in low-lying spaces (such as well pits and basements) or enclosed spaces (such as well houses).

Only well professionals should enter a well pit or other enclosed space where hydrogen sulfide gas may be present.

How to Detect

Bacterial slime may be white, grey, black, or reddish brown if associated with iron bacteria (signs of sulfur bacteria).

Black stains on silverware and plumbing fixtures (signs of hydrogen sulfide gas).

Corrosion on pipes and metal components of the water distribution system (signs of hydrogen sulfide gas).

Have your water tested at a laboratory.

Consider Testing Your Water

In most cases, the rotten egg smell does not relate to the sanitary quality of the water.

In rare instances, the gas may be from sewage or other pollution. To be safe, test your well water for coliform bacteria and nitrate.

What You Can Do

The first step is to find out what the source of the issue is; that will let you know what treatment option is best.

How to Find the Source

After you have been away from your home for a few hours, smell the water coming out of the hot and cold water faucets. Determine which faucets have the “rotten egg” odor.

Flow chart decision tree. Is there a smell from the cold water faucet? If no, the problem is likely in the water heater.

If yes, is there a smell from faucets not connected to the water softener? If no, the problem is likely sulfur bacteria in the water softener.

If yes, is the smell less noticeable after the water runs for a few minutes? If no, the problem is likely hydrogen sulfide gas in the groundwater. If yes, the problem is likely sulfur bacteria in the well or plumbing system.

If the Problem is in the Water Heater

Unless you are very familiar with water heater operation and maintenance, have a plumber or water system professional to do the work.

Replace or remove the magnesium anode. Many water heaters have a magnesium anode, which is attached to a plug located on top of the water heater.

It can be removed by turning off the water, releasing the pressure from the water heater, and unscrewing the plug.

Be sure to plug the hole. Removal of the anode, however, may significantly decrease the life of the water heater.

You may wish to consult with a water heater dealer to determine if a replacement anode made of a different material, such as aluminum, can be installed.

A replacement anode may provide corrosion protection without contributing to the production of hydrogen sulfide gas.

Disinfect and flush the water heater with a chlorine bleach solution. Chlorination can kill sulfur bacteria.

If all bacteria are not destroyed by chlorination, the problem may return within a few weeks.

Increase the water heater temperature to 160 degrees Fahrenheit (71 degrees Celsius) for several hours.

This will destroy the sulfur bacteria. Flushing to remove the dead bacteria after treatment should control the odor problem.

CAUTION: Increasing the water heater temperature can be dangerous. Consult with the manufacturer or dealer regarding an operable pressure relief valve, and for other recommendations. Be sure to lower the thermostat setting and make certain the water temperature is reduced following treatment to prevent injury from scalding hot water and to avoid high energy costs.

How Hydrogen Sulfide Gas is Produced in a Water Heater

A water heater can provide an ideal environment for the conversion of sulfate to hydrogen sulfide gas.

The water heater can produce hydrogen sulfide gas in two ways - creating a warm environment where sulfur bacteria can live, and sustaining a reaction between sulfate in the water and the water heater anode.

A water heater usually contains a metal rod called an "anode," which is installed to reduce corrosion of the water heater tank.

The anode is usually made of magnesium metal, which can supply electrons that aid in the conversion of sulfate to hydrogen sulfide gas.

The anode is 1/2 to 3/4 inches in diameter and 30 to 40 inches long.

If the Problem is in the Well, Plumbing System, or Water Softener

Disinfect the well and plumbing system with a strong chlorine solution. You can hire a licensed well contractor to do this or refer to the Well Disinfection webpage for instructions.

Sulfur bacteria can be difficult to remove once established in a well.

Pre-work (such as scrubbing the well casing, using special treatment chemicals, and agitating the water before disinfection) may be necessary — especially if there are also iron bacteria.

Contact a licensed well contractor to do this pre-work.

If the bacteria are in the water softener or other treatment devices, contact the installer, manufacturer, or Minnesota Department of Health for disinfection instructions.

If the Problem is in Groundwater

Installing home water treatment or drilling a new well in a different formation are both options.

Below are types of home water treatment effective at removing hydrogen sulfide gas. Learn more at the Home Water Treatment webpage.

·   Activated carbon filters are effective for hydrogen sulfide levels less than 1 milligram per liter (mg/L). The gas is trapped by the carbon until the filter is saturated. Since the carbon filter can remove substances in addition to hydrogen sulfide gas, it is difficult to predict its service life. Some large carbon filters have been known to last for years, while some small filters may last for only weeks or even days.

·  The following are options are effective for levels both below and above 1 mg/L.

o Oxidizing media filtration (such as a manganese greensand filter) are effective for hydrogen sulfide levels up to about 6 mg/L. This type of treatment is often used to treat iron problems in water. The device consists of manganese greensand media, which is sand coated with manganese dioxide. The hydrogen sulfide gas in the water is changed to tiny particles of sulfur as it passes through the filter. The filter must be periodically regenerated, using potassium permanganate, before the capacity of the greensand is exhausted.

o  Aeration and filtration.

o  Continuous chlorination and filtration.

o  Ozonation and filtration.

Well Management Program

Approximately 70 percent of all Minnesotans rely on groundwater as their primary source of drinking water, and one million Minnesotans rely on private wells. Wells and borings used for drinking water, irrigation, industry, groundwater monitoring, heat pumps, hydraulic elevators, and other purposes must be properly constructed, maintained, and sealed (filled with an impervious material) when removed from service, to protect both public health and our invaluable groundwater resources.

https://www.health.state.mn.us/communities/environment/water/wells/waterquality/hydrosulfide.html