Food Storage for Emergencies

Page 22

WATER FILTRATION

INTRODUCTION Water filters are used to remove microorganisms. There are some filters that have a chemical disinfectant matrix that are effective against some viruses; however, filters are not always effective in removing viruses. A combination of filtration and purification of contaminated water are recommended to ensure water safety (CDC, 2009). Filters usually have a hand pump that draws water into the filter, and they work by pumping water through an intake hose or by slow gravity flow and through a microscopic filter

Most portable filters have a prefilter on the intake tubing

that strains out harmful microorganisms. There are different

to protect the main filter. If the filter does not come with a

sizes of filters depending on what organism is to be filtered out

prefilter, a fine mesh cloth or coffee filter may be used instead.

(Backer, 2011).

Flow can be improved in a clogged filter by back-flushing or cleaning the surface of a ceramic filter to remove large particles

Most portable water filters are made of ceramic material,

trapped close to the surface (Backer, 2002).

fiber or compressed granulated activated carbon (GAC); all of these materials create irregular and complex passages to

Advantages: Water filters are easy to operate, require no

catch organisms. Depth filters have a large capacity for holding

holding time for treatment, may improve the taste and

particles, so they don’t clog as fast as single-layer membrane

appearance of water, and remove all microorganisms with the

filters do. When a filter is clogged, the water pressure increases

combination of chemical disinfections (Dvorak et al., 2009).

and forces water through the filter with the risk of possibly forcing microorganisms through it and back into the water.

mICROORGANISm SIZE AND FILTRATION (Backer, 2011) Organism

Average Size (Micrometer)

Maximum Recommended Filter Rating (Micromet Absolute)1

Viruses

0.03

Not Specified (Optimally 0.01)

Enteric Bacteria (E. coli)

0.5 X 3.0 - 8.0

0.2 - 0.4

Cryptosporidium oocyst

4.0 - 6.0

1

Giardia cyst

6.0 - 10.0 X 8.0 - 15.0

3.0 - 5.0

16

EMERGENCY WATER


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REFERENCES

21min
pages 105-120

Meal Can Sealers

3min
pages 103-104

Grain Mills

2min
page 101

Heat (Impulse) Sealers

1min
page 102

Oxygen Removal

4min
pages 97-98

Insect Treatments

3min
pages 95-96

Spices & Seasonings

3min
pages 91-92

Split Peas

3min
pages 83-84

Vitamins

3min
pages 89-90

Sugars

4min
pages 87-88

Quinoa

3min
pages 80-81

Spelt

2min
page 82

Barley

3min
pages 78-79

Lentils

2min
pages 76-77

Popcorn

3min
pages 74-75

Oats

5min
pages 72-73

Brown Rice

5min
pages 70-71

White Rice

4min
pages 68-69

Wheat

6min
pages 65-67

Dried Eggs

6min
pages 60-62

Dry Beans

3min
pages 49-50

GRAINS, LENTILS, & CORN STORAGE

0
pages 63-64

Dried Meats

5min
pages 58-59

Dried Fruits

4min
pages 53-54

Dried Vegetables

7min
pages 55-57

Dried Milk

5min
pages 51-52

Food Storage Factors for Dried Foods

5min
pages 47-48

DRIED FOOD STORAGE

0
pages 45-46

Fats & Oils

4min
pages 43-44

MREs (Meals-Ready-to-Eat

3min
pages 41-42

Packaging

5min
pages 34-38

Canned Goods

4min
pages 39-40

What Not to Store

3min
pages 32-33

Water Filtration

4min
pages 22-24

Storage Conditions

1min
page 31

Water Purification Methods

11min
pages 18-21

Safety vs. Quality

2min
pages 27-28

Emergency Water Storage

8min
pages 15-17

3-Day Emergency (Portable) Food Storage

4min
pages 11-12

Nutrition Deterioration

4min
pages 29-30

Emergency Food Storage Basics

5min
pages 9-10
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