Chemical disinfection with halogens, chiefly chlorine and iodine, results from oxidation of essential cellular structures and enzymes. The primary factors that determine the rate and proportion of microorganisms killed are the residual or available halogen concentration and the exposure time. Secondary factors are pathogen species, water temperature, pH, and organic contaminants. In field-water disinfection, use of concentrations of 1–16 mg/L for 10–60 min is generally effective. Of note, Cryptosporidium oocysts, likely Cyclospora species, Ascaris eggs are extremely resistant to halogens and field inactivation may not be practical with bleach and iodine.