Quick Answer
Boiling water is a highly effective method for eliminating pathogens, but it may not eliminate all types of pathogens, such as certain viruses and bacterial spores.
Boiling Temperature and Time
To kill pathogens, water must be brought to a rolling boil for at least 1 minute at sea level. At higher elevations, the boiling point of water decreases, and the boiling time may need to be adjusted. For example, at an elevation of 5,000 feet, water must be boiled for at least 3 minutes to kill pathogens.
Types of Pathogens Resistant to Boiling
Some viruses, such as norovirus and rotavirus, can survive boiling temperatures for short periods. Cryptosporidium and Giardia, two types of bacterial spores, can also survive boiling temperatures for up to 30 minutes. These pathogens can be eliminated using additional methods, such as using water filters or disinfectants.
Additional Considerations
It’s also important to note that boiling water alone may not remove contaminants such as heavy metals, pesticides, or other chemicals. Additionally, boiling water can increase the concentration of certain contaminants, such as nitrates. To make water safe for consumption, it’s often necessary to use a combination of methods, including filtration, disinfection, and distillation.
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