Critical parameters in the production of ceramic pot filters for household water treatment in developing countries.

The need to improve the access to safe water is generally recognized for the benefit of public health in developing countries. This study's objective was to identify critical parameters which are essential for improving the performance of ceramic pot filters (CPFs) as a point-of-use water treatment system. Defining critical production parameters was also relevant to confirm that CPFs with high-flow rates may have the same disinfection capacity as pots with normal flow rates. A pilot unit was built in Cambodia to produce CPFs under controlled and constant conditions. Pots were manufactured from a mixture of clay, laterite and rice husk in a small-scale, gas-fired, temperature-controlled kiln and tested for flow rate, removal efficiency of bacteria and material strength. Flow rate can be increased by increasing pore sizes and by increasing porosity. Pore sizes were increased by using larger rice husk particles and porosity was increased with larger proportions of rice husk in the clay mixture. The main conclusions: larger pore size decreases the removal efficiency of bacteria; higher porosity does not affect the removal efficiency of bacteria, but does influence the strength of pots; flow rates of CPFs can be raised to 10-20 L/hour without a significant decrease in bacterial removal efficiency.

Comparing the microbial risks associated with household drinking water supplies used in peri-urban communities of Phnom Penh, Cambodia.

Most Cambodians lack access to a safe source of drinking water. Piped distribution systems are typically limited to major urban centers in Cambodia, and the remaining population relies on a variety of surface, rain, and groundwater sources. This study examines the household water supplies available to Phnom Penh's resettled peri-urban residents through a case-study approach of two communities. A quantitative microbial risk assessment is performed to assess the level of diarrheal disease risk faced by community members due to microbial contamination of drinking water. Risk levels found in this study exceed those associated with households consuming piped water. Filtered and boiled rain and tank water stored in a kettle, bucket/cooler, bucket with spigot or a 500 mL bottle were found to provide risk levels within one order-of-magnitude to the piped water available in Phnom Penh. Two primary concerns identified are the negation of the risk reductions gained by boiling due to prevailing poor storage practices and the use of highly contaminated source water.

Characterisation of the water quality from open and rope-pump shallow wells in rural Cambodia.

An 8 month investigation into the quality of water from open and rope-pump shallow wells in rural Cambodia was conducted. Wells were analysed for indicators of the health (arsenic, fluoride, manganese, nitrate, total coliforms, E. coli, male-specific coliphage) and aesthetic (iron, chloride, conductivity, total dissolved solids, hardnesss, turbidity, pH) quality of the water, and referenced to the Cambodian Drinking Water Standard when available. The shallow aquifer was chemically less of a health risk than the deep aquifer; however, microbial contamination was considerable for both shallow well types with mean E. coli loads of 10(3) CFU/100 mL and male-specific coliphage contamination of 10(2) PFU/eluate. Temporal variation in microbial contamination was significant (p<0.05), with overall loads decreasing during the dry season. The aesthetic quality of the water was poor for all samples, but worsened during the dry season. No significant difference was observed in the quality of water from open and rope-pump wells, despite their classification as unimproved and improved respectively by the WHO/UNICEF Joint Monitoring Programme. Contaminants present in both well types may readily be removed by simple water treatment, suggesting that household treatment may be more beneficial to rural Cambodian households than shallow aquifer source improvements.