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Complexing of copper in drinking water samples to enhance recovery of Aeromonas and other bacteria
Author(s) -
Versteegh J.F.M.,
Havelaar A.H.,
Hoekstra A.C.,
Visser A.
Publication year - 1989
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1989.tb02528.x
Subject(s) - copper , aeromonas , bacteria , chemistry , coliform bacteria , chelation , food science , microbiology and biotechnology , environmental chemistry , biology , inorganic chemistry , genetics , organic chemistry
The presence of copper in drinking water samples at concentrations as low as 10 μg/l resulted in a rapid die‐off of aeromonads. Coliform bacteria, heterotrophic plate count bacteria and faecal streptococci were also sensitive to copper but to a lesser degree than aeromonads. The effect was particularly noticeable in soft water (<3 meq/l Ca + Mg) and at pH‐values below 8.0. The toxic effect of copper concentrations up to 500 μg/l could be neutralized for a period of up to 24 h by the addition to samples of 50 mg/l of disodium‐ethylene‐diamino‐tetraacetate (Na 2 EDTA) and keeping the samples on melting ice.