Advances in chemistry have ensured safe water supplies that are free from bacteria, viruses, and other harmful contaminants. Innovations include using carbons to remove bad taste and odor, other ingredients to soften the water and remove heavy metals, and modern technology for water treatment, supply, and distribution.
Chlorine disinfection in water treatment systems was underway by 1910, and household bleach was introduced in 1913.
Chlorine-based disinfectants remain an excellent method for protecting kitchens and food-processing facilities from food-borne diseases.
Molecule model of the hypochlorous acid