[Stoves] Water Disinfection - Mix Boiling Water and Unheated Water to Pasteurize

[Anthony Vovers]

Andrew

The previous site also has a nice list of what temp kills what during
pasteurisation:
https://solarcooking.fandom.com/wiki/Water_pasteurization

My understanding of the spore thing is it is a bacteria defense mechanism
developed to survive low water state. Almost impossible to kill in dormant
state without killing everything else but can be killed when 'live' by
pasteurisation. The spores can 'live' for years (50 years has been found).
It's what makes risks like anthrax very hard to fight. High levels of
chlorine are effective.
Filtering is used to detect the spores but I could not find any filter
claiming to remove spores. I imagine RO would

Some fun reading:
https://www.purewaterproducts.com/articles/anthrax-treatment






On Mon, Sep 23, 2019, 06:04 Andrew Heggie <aj.heggie at gmail.com> wrote:

>
>
> On Sun, 22 Sep 2019 at 16:14, Anthony Vovers <vovers1 at gmail.com> wrote:
>
>> Thanks for interesting discussion.
>>
>> Due to inconsistencies in application a boil 3 add 1 recommendation is
>> often used.
>>
>> https://solarcooking.fandom.com/wiki/Boil_3,_Add_1_Method
>> Solar stills often have to deal with <boil  situation.
>>
>> Low cost WAPI's wax indicators can tell you 70C is achieved visually
>>
>
> Thanks for that Tony, I too find this interesting and having a means of
> indicating the certainty of adequate treatment  would reassure me, who
> drinks, bathes and cleans with water supplied by a pipe with guaranteed
> levels of hygiene.
>
> We had a  potter who used to contribute, now deceased , his name escapes
> me, who made pottery filter jugs which he precipitated a thin late of
> silver in as a bactericide
>
>>
>>
>>
>> On Sun, Sep 22, 2019, 06:38 Crispin Pemberton-Pigott <
>> crispinpigott at outlook.com> wrote:
>>
>>> Dear Kevin
>>>
>>> I like the idea, but the temperature will not be high enough for long
>>> enough, or both at 70. Here is a time and temperature chart to guide you
>>> (attached).
>>>
>>
> Interesting chart Crispin but it doesn't show what each of those
> treatments achieve, or do they all do the same thing to all microbes?
>
> The higher the temperature the more rapidly it will cool. It is fair to
>>> assume the lid will be off because of the stirring.
>>>
>>
> Yes the higher the rate of cooling will be but not that it will get cooler
> than a less hot vessel in the same time.
>
>
>
>>> This site has what saw would call practical advice
>>>
>>>
>>> https://www.offgridweb.com/preparation/survival-science-minimum-water-boiling-time/
>>>
>>
> Yes that seemed sensible
>
>>
>>> Neither reference mentions that spores of several diseases are not
>>> killed at 100 C including anthrax, tetanus, gangrene and botulism.
>>>
>>
> What temperature does kill anthrax, tetanus and botul;sm spores?
>
> I thought botulism killed by a toxin that stayed in infected meat after
> cooking?
>
> Gangrene is more a condition of bad blood flow and I think is often caused
> by bacteria we already carry in us which take advantage of the causal
> injury. Clostridium Difficule is one such which is normally controlled by
> other gut flora but being antibiotic resistant gets away when the benign
> gut bacteria are killed off.
>
> Andrew
>
>>
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