Stored desalinated water is typically disinfected using methods that ensure microbial safety while keeping the water stable during storage. The most common approach is chlorination, where chlorine or chlorine compounds are added in carefully controlled amounts. This provides both immediate disinfection and a residual effect, meaning a small amount of chlorine remains active in the water to protect it as it moves through the reservoir and distribution system.
Other methods may include ultraviolet (UV) disinfection or ozonation, which are highly effective at inactivating microorganisms but do not leave a residual disinfectant. For this reason, they are usually combined with a small chlorine dose before storage to ensure ongoing protection. Operational practices such as maintaining circulation and minimizing stagnant zones further support disinfection by reducing conditions where microbes could grow.
