drinkingwater

Drinking water, or potable water, is water that is safe to drink and suitable for cooking and personal use. In most countries it is supplied by public water systems, though many households also rely on private wells or alternative sources. Drinking-water quality is defined by regulatory standards that specify acceptable levels of microorganisms, chemicals, and physical characteristics such as taste and odor. Primary concerns include pathogenic microorganisms, inorganic contaminants such as lead or arsenic, and nutrients that can affect source waters.

Water is treated to remove contaminants and to inactivate pathogens. Common treatment steps include coagulation and flocculation to remove suspended material, sedimentation, filtration, and disinfection (chlorination, chloramination, ozone, or ultraviolet light). Some systems adjust pH and add corrosion inhibitors to protect pipes and reduce leaching of metals. After treatment, water is distributed through a network of pipes and continuously monitored for quality. Routine testing checks for microbiological indicators (for example E. coli) and chemicals, with results communicated to the public through consumer confidence reports in many countries.

Sources include surface waters such as rivers and lakes, groundwater from aquifers, and springs. The safety of drinking water depends on source protection, treatment effectiveness, and the integrity of the distribution system. Public health relies on reliable access to safe water; interruptions or contamination can cause illness and place a burden on vulnerable communities. Global disparities in access remain, spurring investments in infrastructure, governance, and emergency preparedness.