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Disease-causing bacteria, viruses or protozoaBecause wells use groundwater, the water is generally safe for drinking
as the overlying soil acts like filter, removing disease-causing micro-organisms.
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| Symptom |
Because microbes are generally invisible to the naked eye, you may not be aware that your water supply is contaminated
with them. Therefore it is vitally important that well water is tested on a regular basis (2 or 3 times a year) to ensure
it is fit for consumption.
Depending on where you reside, bacteriological testing of well water is done either by the
local health laboratory in your area or by a certified private laboratory. They will supply you with a clean, sterile sample
bottle and the necessary instructions. |
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| Prevention |
To minimise the risk of contamination:
- Ensure that your well is sitting correctly, and that it is properly located, constructed and maintained. It should be
drilled to the correct depth with an adequate layer of protective soil.
- Check the well cap regularly to ensure that it is securely in place and watertight.
- Check pumps and pipes on a regular basis.
- You should seal any joints, cracks or connections in the well casing.
- Invesitagate any changes in water quality.
- Direct surface drainage away from the well casing.
- Do not allow surface water to collect near the well.
- You should not locate the well downhill from any source of pollution, or contaminated surface water.
- Test for bacteriological presence regularly and for chemical contamination if it is suspected.
- Any change in the land use of the surrounding area should prompt you to test the water immediately.
- Well water should be tested at once if there is a change in its colour, smell, taste or clarity.
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