Water purification
Ozone disinfection

Ozone is an unstable molecule which readily gives up one atom of oxygen providing a powerful oxidising agent which is toxic to most waterborne organisms. It is a very strong, broad spectrum disinfectant that is widely used in Europe and in a few municipalities in the United States and Canada. Ozone disinfection, or ozonation, is an effective method to inactivate harmful protozoa that form cysts. It also works well against almost all other pathogens. Ozone is made by passing oxygen through ultraviolet light or a "cold" electrical discharge. To use ozone as a disinfectant, it must be created on-site and added to the water by bubble contact. Some of the advantages of ozone include the production of fewer dangerous by-products and the absence of taste and odour problems (in comparison to chlorination). No residual ozone is left in the water. In the absence of a residual disinfectant in the water, chlorine or chloramine may be added throughout a distribution system to remove any potential pathogens in the distribution piping.

Ozone has been used in drinking water plants since 1906 where the first industrial ozonation plant was built in Nice, France. The U.S. Food and Drug Administration has accepted ozone as being safe; and it is applied as an anti-microbiological agent for the treatment, storage, and processing of foods. However, although fewer by-products are formed by ozonation, it has been discovered that ozone reacts with bromide ions in water to produce concentrations of the suspected carcinogen bromate. Bromide can be found in fresh water supplies in sufficient concentrations to produce (after ozonation) more than 10 parts per billion (ppb) of bromate — the maximum contaminant level established by the USEPA. Ozone disinfection is also energy intensive.
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