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I drink enough every day when I swim in it (though admittedly after years of such abuse my gut might be a little more hardened than the potential client).
Shirley the boiling method would be enough to take care of most escherichia and friends? And salt as a means to preserve against bacteria for thousands of years blah blah.
That said @Tenderloin's suggestion of going a bit down the coast (or even out to sea) isn't a bad one. Might join a mackerel boat from the marina this week and get some from a mile out. I'd like it to be "Brighton salt" rather than "Eastbourne salt".
I presume there's no difference in salinity depending on depth of water?
CYOA
@Bad_Science
Would you willingly drink sea water straight off the beach in Brighton?
Your salt would basically be that, minus the liquid.