Q: I hope you will provide me with some information about iron bacteria.
My chief question is whether it is unhealthy to drink such water over the long term?
I’ve had this bacteria in my well water for years and it doesn’t create any problem with my laundry – a slight reddening over repeated laundry cycles. It shows up in the toilet tank and over time stains the toilet bowl. The water itself is clear and colourless.
My well is deep and draws from the water conduits within the fractured limestone plate that underlays this interlake area of Manitoba. The most obvious sign of this iron bacteria is how quickly the water I put out in a white bird bath turns red. Sunlight seems to hurry this up – within hours, it seems.
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The water has an excellent taste and lots of beneficial elements in safe amounts, according to my original water testing report in 1986. I’m reluctant to add a salt purifier or filters unless there is a health reason, but I’ve never been able to get an answer about the iron bacteria.
A: According to Health Canada and provincial authorities, there is no mention of unacceptable levels of iron bacteria in a water supply. Should iron bacteria be one of your water problems, I strongly suggest you test the water for E. coli and coliform bacteria. There is a slight chance these bacteria may exist in your water.
The biggest impact that iron bacteria have in water is clogged pipes and pumps and iron-stained laundry, bathtubs, sinks and toilets.
To remove the iron bacteria, I suggest continuous chlorination followed by a properly designed multi-media filtration system.
Brown in summer
Q: Our water is brown during the summer. When our beef cows and calves are home during the winter and the consumption rates are up, the “rust” is not nearly so noticeable. Our system cannot easily be split between domestic and cattle use. You have mentioned multi-media filter systems in the past. Could you explain the relationship between capacity and cost?
A: I recommend you have your water tested to determine the amount of iron and possibly tannin in your water. If iron is your only major problem and no tannin is present, I suggest a continuous chlorination system be installed, followed by a properly sized contact tank. The chlorinated water can be given to your livestock.
I then suggest installing a properly sized multi-media filter system in the house. This filter will remove dead bacteria, oxidized iron and manganese and also any chlorine taste and odour.
You also have the option of filtering the water for livestock consumption, but this will depend on the size of the herd to see if it is actually economical. This system can cost between $4,000 and $6,000.
If you have a specific water problem and would like advice, write to the Water Clinic, attention Philip Stadnyk, 850-47th St. E. Saskatoon, Sask., S7K 0X4, or e-mail philip@ thewaterclinic.com. Stadnyk is president of the Water Clinic and a member of the Canadian Water Quality Association. His views do not necessarily reflect those of The Western Producer.
