ALL ABOUT WATER WELLS - PART 2 of 2

CONTAMINATED WELLS

• On average 37% of wells contain coliform bacteria according to the EPA. The main cause is faulty or improperly constructed

septic systems located to close to a well (a good setback dis-

tance is 150ft minimum.

• Other causes are improperly sealed union of well casing and

smaller diameter liner allowing in contaminated surface water.

• Loose fitting broken or improperly sized well caps may

allow rodents and such to enter and is a common occurrence.

• The government of Alberta recommends that well ownersshock chlorinate their well yearly. Unfortunately, most peo-

ple do not follow this important well sanitizing and mainte-

nance procedure.

• Well Shock Chlorination commonly uses either 12% industrial

strength chlorine or a granular form called calcium hypochlorite.

• Five gallons of 12% chlorine is plenty for most wells or 500

grams of granular chlorine. This process is best left to a pro-

fessional due to the potential for damage to well pump,

plumbing and treatment equipment caused by improper meth-

ods. The high concentration of chemicals used in this process

can cause health risks if proper precautions are not taken.

• A more environmentally friendly method would be to use

Hydrogen Peroxide.

MICROORGANISMS FOUND IN WATER WELLS

• Bacteria: Of the Single celled microorganisms the most common found in water wells is E-Coli which can cause dysentery and flu

like symptoms.

• Protozoa: The most common forms are giardia and cryptosporidium. They have the unique ability to become encysted to protect

themselves against harsh environments and eradication efforts. They become resistant to disinfectants like chlorine. Symptoms are

sometimes subtle, you may just feel a little off, but mostly diarrhea is prevalent. Children and the elderly are the most at risk of infec-

tion which can lead to serious illness or possibly death.

• Non-Pathogenic Nuisance Bacteria may show up in water wells that contain iron and manganese in the water chemistry. They get

their energy from oxidizing one or the other mineral. A by-product of this process is reddish brown or light grey-black water and a

slimmy biofilm that tends to plug up pumps, well perforations and piping.

• Sulfate reducing bacteria are also found very frequently in wells and cause a rotten egg odor in the water from the H2S gas given

off in their life cycle processes.

TEST WATER QUALITY

• All water well sources should be tested when the supply is first connected and then on a regular basis (i.e. annually for bacteria &

about every five years for chemical analysis).

• Test the water more often if you notice a significant change in the water quality, if a flood, or if your land or surrounding land has

livestock.

• A thorough chemical and bacteriological analysis of water for household use can be done through your local health unit. Alternatively,

water samples can be taken to private labs for testing. These labs will supply sample bottles and correct procedures for sampling.

• IF YOU ARE DRINKING YOUR WELL WATER, TEST FOR BACTERIA SEASONALLY (TWICE A YEAR)! Be sure to compare your

overall water chemistry to the Canadian Water Quality Association guidelines (www.cwqa.com).