Water-borne illness when supply is stretched: boil, disinfect, wash

When taps run dry, families store water longer, buy from tankers or use new sources. That raises the risk of illness from contaminated water.

What unsafe water spreads. The Health Ministry has told Parliament that cholera, acute diarrhoeal diseases (diarrhoea and dysentery), typhoid and viral hepatitis A and E are caused by drinking contaminated water.

Boil it. The National Centre for Disease Control (NCDC) advises bringing water to a rolling boil for one full minute, letting it cool on its own without adding ice or other water, and storing it safely so it is not contaminated again.

Or disinfect clear water. If boiling is not possible, chemical disinfection of clear water kills bacteria and most viruses. NCDC's guidance for 5–9% household bleach is about 8 drops (0.5 mL) per 4 to 4.5 litres of clear water, or 16 drops if the water is cloudy, after filtering it through a clean cloth. Mix and wait 30 minutes. Boiling or disinfection will not make water with fuel or chemicals in it safe.

Food and hands. NCDC's cholera guidance: cook or reheat food thoroughly and eat it hot; boil milk; avoid uncooked food unless it can be peeled; avoid ice and ice cream from unreliable sources; wash hands after contact with excreta and before preparing or eating food.

If diarrhoea starts, give more fluids straight away, use ORS and take the person to a health worker promptly. NCDC notes that with proper treatment, cholera is not fatal.

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