Mechanisms of Escherichia coli inactivation by several disinfectants

Cho, Min; Kim, Jaeeun; Kim, Jee Yeon; Yoon, Jeyong; Kim, Jae Hong

doi:10.1016/j.watres.2010.03.017

Cited by 270 publications

(144 citation statements)

References 40 publications

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“…Sublethal chlorination affects the physiological status of E. coli, and previous studies suggested that active transport and respiration systems for glucose and amino acids are targets for hypochlorous acid (40,41). More recent studies further observed that actual destruction of membrane or cell wall integrity is not necessary for E. coli as well as Listeria monocytogenes inactivation and suggested that the primary action of chlorination is not on the cell surface of the prokaryotic cell but mostly on the interior (33,42). As such, it can be considered that the difference in resistance between Gram-negative and Gram-positive species might be dependent predominately on differences in resistance to the mass transfer of chlorine across Gram-positive and -negative cell surface layers.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing

Haute

Sampers

Holvoet

et al. 2013

Appl Environ Microbiol

185

106

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Chlorine was assessed as a reconditioning agent and wash water disinfectant in the fresh-cut produce industry. Artificial freshcut lettuce wash water, made from butterhead lettuce, was used for the experiments. In the reconditioning experiments, chlorine was added to artificial wash water inoculated with Escherichia coli O157 (6 log CFU/ml). Regression models were constructed based on the inactivation data and validated in actual wash water from leafy vegetable processing companies. The model that incorporated chlorine dose and chemical oxygen demand (COD) of the wash water accurately predicted inactivation. Listeria monocytogenes was more resistant to chlorine reconditioning in artificial wash water than Salmonella spp. and Escherichia coli O157. During the washing process with inoculated lettuce (4 log CFU/g), in the absence of chlorine, there was a rapid microbial buildup in the water that accumulated to 5.4 ؎ 0.4 log CFU/100 ml after 1 h. When maintaining a residual concentration of 1 mg/liter free chlorine, wash water contamination was maintained below 2.7, 2.5, and 2.5 log CFU/100 ml for tap water and artificial process water with COD values of 500 and 1,000 mg O 2 /liter, respectively. A model was developed to predict water contamination during the dynamic washing process. Only minor amounts of total trihalomethanes were formed in the water during reconditioning. Total trihalomethanes accumulated to larger amounts in the water during the wash water disinfection experiments and reached 124.5 ؎ 13.4 g/liter after 1 h of execution of the washing process in water with a COD of 1,000 mg O 2 /liter. However, no total trihalomethanes were found on the fresh-cut lettuce after rinsing.

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Section: Discussionmentioning

confidence: 99%

Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing

Haute

Sampers

Holvoet

et al. 2013

Appl Environ Microbiol

185

106

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“…Ultraviolet light w a t e r r e s e a r c h 4 7 ( 2 0 1 3 ) 6 3 6 7 e6 3 7 9 causes damage in essential components of the bacteria (proteins, lipids, membrane and DNA), but the most significant damage caused by UV light is the result of direct photochemical damage on intracellular DNA. The typical UV damage induces the formation of thymineethymine cyclobutane cys-syn thymineethymine photodimers and pyrimidine (6-4) pyrimidine photoproducts (TT (6-4) photoproducts) (Cho et al, 2010;Belov et al, 2009;Taghipour, 2004).…”

Section: E Coli Inactivation In Milli-q Watermentioning

confidence: 99%

Comparative effect of simulated solar light, UV, UV/H2O2 and photo-Fenton treatment (UV–Vis/H2O2/Fe2+,3+) in the Escherichia coli inactivation in artificial seawater

et al. 2013

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Fe 2þ and 10 mg L À1 of H 2 O 2 , led to the fastest bacterial inactivation kinetics. Using H 2 O 2 / UV 254 high disinfection rates were obtained similar to those obtained with photo-Fenton under UV 254 light. In Milli-Q water, the rate of inactivation for Escherichia coli was higher than in Leman Lake water and seawater due to the lack of inorganic ions affecting negatively bacteria inactivation. The presence of bicarbonate showed scavenging of the OH radicals generated in the treatment of photo-Fenton and H 2 O 2 /UV 254 . Despite the negative effect of inorganic ions, especially HCO 3 -, the disinfection treatments with AOPs in lake water and seawater improved significantly the disinfection compared to light alone (simulated sunlight and UV 254 ). In the treatment of photo-Fenton with simulated sunlight, dissolved organic matter had a beneficial effect by increasing the rate of inactivation. This is associated with the formation of Fe 3þ -organo photosensitive complexes leading to the formation of ROS able to inactivate bacteria. This effect was not observed in the photo-

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“…Due to the high oxidative power, possible bacterial elimination mechanisms may include inactivation of enzymatic systems or interruption of protein synthesis [17].…”

Section: Action Mechanismsmentioning

confidence: 99%

Overview of the Main Disinfection Processes for Wastewater and Drinking Water Treatment Plants

et al. 2017

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Abstract:The use of water disinfection as a public health measure reduces the spread of diseases. Various disinfection technologies can be used to meet the pathogen inactivation demand in water. This work is an overview of the main disinfection technologies of wastewater and drinking water that reports for the conventional processes the action mechanism, the possible formation of by-products, the operative conditions, the advantages and disadvantages. For advanced and natural processes the action mechanisms are reported. Advanced technologies are interesting but are still in the research state, while conventional technologies are the most used. There is a tendency, especially in Italy, to use chlorine-based disinfectant, despite in some forms could lead to production of disinfection by-products.

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Mechanisms of Escherichia coli inactivation by several disinfectants

Cited by 270 publications

References 40 publications

Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing

Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing

Comparative effect of simulated solar light, UV, UV/H2O2 and photo-Fenton treatment (UV–Vis/H2O2/Fe2+,3+) in the Escherichia coli inactivation in artificial seawater

Overview of the Main Disinfection Processes for Wastewater and Drinking Water Treatment Plants

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