Water hygiene and cleaning containers

Most pathogens that are transmitted through water come from human or animal faeces. They reach us not only through the water source but also via hands, surfaces, scoops and vessels. Experts therefore speak of a chain from the source to the mouth. The last link of that chain – how water is handled in camp or at home – is easily underestimated.

Biofilm is a thin layer of microorganisms that attach to damp surfaces and surround themselves with a slimy substance. This layer partly protects the germs from disinfectants. That is why a bleach solution works much less well in a dirty container than in one that was scrubbed first. So the order is: clean mechanically, rinse, and only then disinfect if needed.

Warmth and moisture encourage growth. A container that is closed while damp and stored somewhere warm gives germs ideal conditions. A dry, clean container, by contrast, is a poor place for most germs.

Handwashing is the single most important measure. Soap loosens grease and dirt to which germs cling and washes them away. When water is scarce, it is enough to lather your hands with a little water, rub thoroughly and rinse with a small stream – ideally with a second person pouring from a bottle.

Keep raw and drinking water visibly separate. Mark containers, for example with tape or paint: one vessel only for scooping from the stream, one only for treated water. Never dip a cup into the drinking-water supply, because your fingers go in with the cup. Containers with a tap are useful here, because nobody has to reach into the water.

When cleaning, some places are often forgotten: lid threads, seals, taps, mouthpieces and drinking tubes. That is exactly where slime builds up first. A small bottle brush and a thin tube brush make the difference.

Bleach is a strong substance and must be used carefully. Never mix it with other cleaners, especially those containing acids or ammonia – toxic gases can form. Use only unscented bleach without additives. Because bleach products differ in strength, this atlas gives no amounts of its own: follow the concentration and time figures of a public-health authority and rinse afterwards with safe water.

Containers that ever held fuel, oil, chemicals or cleaners are off-limits for drinking water – even after thorough washing. Residues of such substances can penetrate plastic and later pass into the water. Use only food-grade containers.

And: clean containers do not replace treatment. Hygiene protects water that is already safe. Raw water from a stream or lake must still be disinfected first.

In a group camp, hygiene is especially important because a diarrhoeal illness can spread quickly from person to person. Tried and tested: a fixed place for handwashing, a shared drinking-water container with a tap, and the rule that nobody reaches into the supply with their own cup or hands.

On the move with little water, it is often enough to shake bottles vigorously with a little treated water and keep mouthpieces clean. You catch up on thorough cleaning with soap and a brush at the next opportunity. After the trip, let hydration bladders and tubes dry open, ideally hanging up.

At home when the water supply is disrupted, the same principle applies: store supplies in clean, closed containers, wash your hands when filling and clean containers before refilling them. If the authorities issue a boil-water notice, that also applies to the water used to rinse drinking vessels.

After your next trip, go through all your drinking gear once: bottles, bladder, tube, mouthpiece, jerrycan. Take everything apart as far as possible and look inside with a torch. Slimy spots, dark rims or a musty smell show you where biofilm sits.

Then clean everything with warm water, washing-up liquid and a brush, rinse several times until no more foam comes out, and let everything dry upside down and open. Close the containers only once they are completely dry. This builds a routine that you can later carry out quickly outdoors as well.