Chlorine

Chlorine is the most common disinfectant used in Australian water treatment. It is added as a residual disinfectant to protect water from microbial contamination as it travels through the pipe network to your tap.

Why it matters

The ADWG sets a guideline of 5 mg/L for total chlorine. In practice, Australian water utilities maintain much lower levels, typically 0.2–1.5 mg/L.

• Too little: Water may not be adequately protected from bacteria during transit
• Optimal range: Effective disinfection with minimal taste impact
• Noticeable taste/smell: Some people detect chlorine above 0.5 mg/L

Free chlorine vs total chlorine

• Free chlorine is the active disinfectant available to kill pathogens
• Total chlorine includes both free chlorine and chlorine that has already reacted with organic matter (combined chlorine)

Removing chlorine taste

If you find the taste objectionable, letting water sit in an open jug for 30 minutes or using an activated carbon filter will remove most chlorine.