• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Beverages / Water / Sterilized Water

Sterilized Water

This page first published: Sep 2, 2005 · Updated: May 6, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Sterilized sater is water that has been sterilized, to ensure an absence of any bacteria in the water.

It is used for mixing infant formula for babies, for people with compromised immune systems, and to dilute or dissolve water soluble drugs for injections.

The definition of Sterilized Water (aka Sterile Water) in America is defined in the US by the United States Pharmacopeia, 23d Revision, 1 January 1995.

You can buy bottled, sterlized water that has been subjected in the bottles to medical-grade sterilization in an autoclave at temperatures over (115 C) for a prolonged period.

Sterlizing your own water

Boiling water is considered to be the most effective method of sterilizing water.

You can sterilize water at home by bringing water to a rolling boil and holding it there for 5 minutes (5 minutes is the safest guideline, because then it covers you wherever you are, given that water at high altitudes reaches a boil at a lower temperature.) You can then store water sterilized by boiling in a covered, sterilized container in the fridge for up to 24 hours. After that, there’s no guarantee how long it will remain in its sterilized state.

Sterilizing by boiling is the method most often recommend for mothers for their infants.

You can improve the taste of boiled water by pouring it back and forth from one clean, sterilized pan to another after it has been boiled to reintroduce air into it. Some also recommend trying a pinch of salt to restore the taste.

A second method of sterilizing water at home is by adding chlorine bleach. This chlorine method is mostly used in emergency situations when boiling is not an alternative, because the taste can be too disagreeable for the water to be drunk, even if mixed with something else such as juice powder or pop in an attempt to mask its flavour.

Recommendations on the amount of bleach to use vary: some sources say 4 tablespoons of chlorine bleach per 30 gallons of water, say 8 to 16 drops per litre, some say 2 to 4 drops per litre. 2 drops is 0.1ml. The bleach used must not contain any soap or fragrances

You stir the bleach into the water, and let stand for 30 minutes. If after this time the water does not smell of cholorine, repeat treatment or do not use the water. The smell of chlorine, unfortunately, is an indication that the treatment has been successful (sic.)

You can soak unpeeled fruits and veg in bleach-treated water for 10 to 15 minutes, then let air dry. The treated water can also be used for dishwashing, bathing, and as cooking water.

You can also buy tables that are chlorine-based from travel shops and pharmacists. While they will kill most bacteria, including cholera, they are not always effective for viruses such as hepatitis and for amoebic cysts. Iodine-based tablets, combined with filters, may be more effective, but concern has been expressed in some medial reports starting in 2000 that the high iodine intake in the resultant water may lead to thyroid problems. (Goodyer L, Behrens RH. Safety of iodine based water sterilization for travelers. Journal of travel medicine. 2000 Jan;7(1):38.) Some advise that iodine-based sterilization methods should not be continued for more than 6 weeks.

Tagged With: Water

Primary Sidebar

Search

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘The discovery of a new dish does more for the happiness of the human race than the discovery of a star.’ — Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 – 2 February 1826)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links