How does chlorine primarily kill pathogens in water?

Chlorine kills pathogens in water primarily through the process of oxidation. When chlorine is added to water, it reacts with the cells of microorganisms, such as bacteria, viruses, and protozoa, breaking down their cell walls and disrupting their metabolic processes. This oxidative reaction is effective at rendering these pathogens inactive or dead, ensuring that the water is safe for consumption.

The capability of chlorine as a disinfectant stems from its strong oxidizing properties, which not only eliminate pathogens but also help to prevent further growth by degrading organic matter and other contaminants that could provide nourishment to potentially harmful microorganisms. This makes chlorine an essential component in water treatment processes aimed at maintaining public health standards by delivering clean and safe drinking water.