Copper pot has been shown to have antibacterial properties against diarrhoea-causing microorganisms such as Vibrio cholerae, Shigella flexneri, enterotoxigenic Escherichia coli, and Salmonella enterica Typhi. The copper concentration of water held in copper pots (17716 ppb) was determined to be well within the World Health Organization's permitted limits.
The copper concentration of the water was less than 0.2 ppm (parts per million), which is significantly less than the World Health Organization's (WHO) acceptable limit for drinking water. Leached copper appears to be safe, since studies have proven that the current WHO standard of 2 mg Cu/L is safe.
Water injected with E. coli, Salmonella Typhi, and Vibrio cholerae was found to be well below WHO safety guidelines. After overnight storage in a copper pot or a glass bottle with a copper device, the quantity of copper leached into the water was less than 475 parts per billion.
Enterotoxigenic Escherichia coli (ETEC), Vibrio cholerae, and Shigella flexneri were injected with diarrhoea-causing bacterial strains and kept in a copper jar with drinking water. The bacterium strains studied have around 500 Colony Forming Units (CFU/mL). For 12 hours, drinking water was held in copper and non-copper vessels.
Copper has been discovered to prevent the development of bacteria such as E. coli, V. cholera, and S. flexneri. The antibacterial action might be attributed to copper's oligodynamic impact, which causes membrane damage by destroying the cell wall and cell membrane.
Within 30-36 hours, water samples held in copper and brass containers killed the indicator E. coli bacteria. This makes water safe to drink from a microbiological standpoint.
Copper in Tamra Patra water has been proven in a research to modify the physical chemical characteristics of water as well as inactivate microbes.
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