Haloacetic Acid (HAAs)

Haloacetic acids (HAAs) are a group of disinfection byproducts (DBPs) that can form in drinking water during the chlorination or chlorination of water supplies. Chlorination is a common water treatment practice used to disinfect water and eliminate harmful microorganisms, but it can also lead to the formation of DBPs, including HAAs. Haloacetic acids are formed when chlorine reacts with organic and inorganic precursors present in water during the disinfection process, coming in various forms such as, Monochloroacetic Acid (MCAA), Dichloroacetic Acid (DCAA), Trichloroacetic Acid (TCAA), Monobromoacetic Acid (MBAA), Dibromoacetic Acid (DBAA) and Tribromoacetic Acid (TBAA). Regulatory agencies, such as the U.S. Environmental Protection Agency (EPA), set standards for the maximum allowable concentrations of specific HAAs in drinking water as long-term exposure to elevated HAAs in drinking water has been associated with an increased risk of adverse health effects, including potential carcinogenicity and reproductive effects.