Water stored in thoroughly clean plastic or glass containers can be chemically disinfected for long-term storage by treating each gallon with 4 to 5 drops of unscented liquid chlorine bleach (Clorox or Purex type bleaches, containing 4% to 6% sodium hypochlorite). One teaspoon of bleach disinfects 5 gallons of water.
Boiling is the surest method to kill disease-causing germs, including viruses, bacteria, and parasites. adding a pinch of salt for each quart or liter of boiled water.
Boiling water kills or inactivates viruses, bacteria, protozoa and other pathogens by using heat to damage structural components and disrupt essential life processes (e.g. denature proteins).
Boiling is the best method to kill disease-causing organisms, including viruses, bacteria, and parasites. Bring water to a full rolling boil for 1 minute.
Microbe Awareness
Among the sensible actions you can take: Keep immunizations up to date. Wash your hands often. Washing with regular soap and rinsing with running water, followed by thorough drying, is considered the most important way to prevent disease transmission.
The control of microbial growth may involve sterilization, disinfection, antisepsis, sanitization, or degerming. Sterilization is the destruction of all forms of microbial life, with particular attention to bacterial spores.
There are also many types of antibiotics. Some, such as penicillin, kill bacteria by destroying the bacterial cell wall. Others, such as tetracycline, interfere with the ability of bacteria cells to reproduce or make proteins or nutrients they need to survive.
Antibiotics kill bacteria, not archaea, fungi, or protists. The discovery of the antibiotic penicillin in the 1920s made a big impact on human history. Not only did it lead to a cure for bacterial infections that were once deadly, but it also led a big interest in finding new antibiotics.
Germs can live up to five days on metal, three days on plastic and several hours on fabric.
Many bacterial infections can be treated successfully with appropriate antibiotics, although antibiotic-resistant strains are beginning to emerge. Immunisation is available to prevent many important bacterial diseases.
Conclusions: Plant- and human-pathogenic bacteria can be preserved in pure water or PBS for several years.
A water bottle contains twice as many germs as the kitchen sink, four times the amount of bacteria as a computer mouse and 14 times more than a pet's drinking bowl.
Kitchen rags, towels and sponges are notorious for bacterial contamination. The sink drain, sink and countertops are also frequently contaminated. Cutting boards, coffee filters, the dishwasher and fridge seals are also top locations for contamination.
Bactericide: Agent that kills bacteria.
Bacteriophages are, therefore, the natural enemies of bacteria. In nature, both bacteria and bacteriophages are necessary to keep microscopic ecosystems working properly.
Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything), followed by thyme, cinnamon, tarragon and cumin (any of which kill up to 80 percent of bacteria).
Most bacteria stop growing at a pH of 4.6. However, some species have been found to thrive at pH as low as 3.5. Hence, a pH lower than 3 is ideal for killing bacteria.