Premium
Effects of temperature, storage time and pH on survival of E scherichia coli in source‐separated yellowwater
Author(s) -
Paruch Adam M.
Publication year - 2015
Publication title -
water and environment journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.437
H-Index - 37
eISSN - 1747-6593
pISSN - 1747-6585
DOI - 10.1111/wej.12105
Subject(s) - contamination , chemistry , persistence (discontinuity) , escherichia coli , feces , food science , chromatography , microbiology and biotechnology , biology , biochemistry , ecology , engineering , gene , geotechnical engineering
Laboratory‐scale experiments on the survival of E scherichia coli in raw, undiluted, freshly collected, source‐separated yellowwater were performed. Concentrations of E . coli and its survival at different temperature regimes and storage times were measured in yellowwater originally cross‐contaminated with faeces and yellowwater purposely contaminated (deliberately spiked) with faecal material. The temperature regimes of cold (4° C ), mild (10° C ) and warm (22° C ) were the limited factors, whereas the storage time of the contaminated yellowwater was unlimited and lasted until the E . coli concentrations reached the limit of detection of < 1 Most Probable Number (MPN)/100 m L . Temperature and pH played the main role in the inactivation and longevity of E . coli in source‐separated yellowwater. The mild storage conditions were the most favourable for the persistence of E . coli , which reached 40 days with a concentration of 2.0 E +03 MPN in 100 m L of undiluted yellowwater.