Abstract
This article discusses the assessment of risk from microorganisms in drinking water, the problems associated with such an analysis, the approach for specific organisms, the monitoring required to demonstrate that risk levels are met, and how risk assessment might be approached for determining whether a given level of risk from Giardia and viruses is avoided. Guidelines are suggested for determining the level of treatment necessary to ensure that consumers receive a finished drinking water with risks of less than one infection per 10,000 people per year from Giardia and enteric viruses.
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