Why is fresh water sterilised?

The sterilization of fresh water primarily serves the purpose of killing microbes. This process is crucial because untreated water can contain harmful bacteria, viruses, and parasites that pose serious health risks to humans and animals. By sterilizing the water, we ensure that it is safe for consumption, reducing the potential for waterborne diseases.

Improving taste, while important, is not the primary reason for sterilization, as taste could be affected by various factors, including minerals and organic compounds, rather than the presence of microbes alone. Increasing water pressure is not relevant to the sterilization process and typically relates to the distribution or supply of water. Lastly, removing minerals is more associated with water purification processes rather than sterilization itself, as minerals may not necessarily harm health but can affect water quality and taste. Therefore, the most significant and relevant reason for sterilization is the elimination of harmful microbes.