The chlorination of drinking water has saved literally millions of lives. Adding chlorine to water kills many disease-causing microorganisms and prevents people from getting sick from the water they drink. But the benefits of destroying these pathogens come at a price. Chlorine can also attack other substances in the water, transforming them into carcinogenic disinfection by-products (DBPs). On the one hand, pathogens in unchlorinated water make people ill. On the other hand, DBPs in chlorinated water present a cancer risk. This case study examines the trade-offs.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Rights and permissions
Copyright information
© 2007 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
(2007). Chlorination of Drinking Water and Health Risks. In: The Illusion of Certainty. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-48572-0_12
Download citation
DOI: https://doi.org/10.1007/978-0-387-48572-0_12
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-48570-6
Online ISBN: 978-0-387-48572-0
eBook Packages: MedicineMedicine (R0)