Chlorination of pathogenic E coli O157

被引：6

作者：

Kaneko, M ^{[1
]}

机构：

[1] Setsunan Univ, Dept Ind & Syst Engn, Osaka 5728508, Japan

来源：

WATER SCIENCE AND TECHNOLOGY | 1998年 / 38卷 / 12期

关键词：

pathogenic Escherichia coli O157; E coli K12; chlorination; C-T value; turbidity;

D O I：

10.1016/S0273-1223(98)00815-4

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Foodborne outbreaks of infectious disease caused by enteropathogenic E coli O157 have occurred throughout Japan since 1996. This study was undertaken to check whether commonly used chlorination could effectively inactivate E coli O157 in water. Pathogenic E call 157 could be as easily inactivated by chlorine as nonpathogenic E coli K12. Although the presence of suspended solids (<5 mg/L) reduced the rate of E coli inactivation, waters obtained from properly operated treatment systems, including chlorination, would be safe against pathogenic E coli O157. (C) 1988 IAWQ Published by Elsevier Science Ltd. All rights reserved.

引用

页码：141 / 144

页数：4