problem. Less commonly seen in developed countries are organisms such as Vibrio cholerae which causes cholera and various strains of Salmonella which cause typhoid and para-typhoid diseases. Pathogenic viruses may also be found in water. The larvae of flukes are particularly dangerous in area frequented by sheep, deer, or cattle. If such microscopic larvae are ingested, they can form potentially life-threatening cysts in the brain or liver. This risk extends to plants grown in or near water including the commonly eaten watercress. In general, more human activity up stream (i.e. the larger the stream/river) the greater the potential for contamination from sewage effluent, surface runoff, or industrial pollutants. Groundwater pollution may occur from human activity (e.g. on-site sanitation systems or mining) or might be naturally occurring (e.g. from arsenic in some regions of India and Bangladesh). Water collected as far upstream as possible above all known or anticipated risks of pollution poses the lowest risk of contamination and is best suited to portable treatment methods. Techniques Not all techniques by themselves will mitigate all hazards. Although flocculation followed by filtration has been suggested as best practice this is rarely practicable without the ability to carefully control pH and settling conditions. Ill-advised use of alum as a flocculant can lead to unacceptable levels of aluminium in the water so treated. If water is to be stored, halogens offer extended protection. Heat (boiling) Heat kills disease-causing micro-organisms, with higher temperatures and/or duration required for some pathogens. Sterilization of water (killing all living contaminants) is not necessary to make water safe to drink; one only needs to render enteric (intestinal) pathogens harmless. Boiling does not remove most pollutants and does not leave any residual protection. The WHO states bringing water to rolling boil then naturally cooling is sufficient to inactivate pathogenic bacteria, viruses and protozoa. The CDC recommends a rolling boil for 1 minute. At high elevations, though, the boiling point of water drops. At altitudes greater than boiling should continue for 3 minutes. All bacterial pathogens are quickly killed above , therefore, although boiling is not necessary to make the water safe to drink, the time taken to heat the water to boiling is usually sufficient to reduce bacterial concentrations to safe levels. Encysted protozoan pathogens may require higher temperatures to remove any risk. Boiling is not always necessary nor sometimes enough. Pasteurization where enough pathogens are killed typically occurs at 63