Foodborne pathogens continue to pose a potential food safety hazard in ready-to-eat (RTE) meat. Chlorine is commonly used to sanitize processing equipment where Escherichia coli O157:H7 (Ec) may survive and contaminate food products. The objective of this study was to characterize the survival behavior of Ec with different stresses on RTE meats. A multi-strain cocktail of Ec was pre-treated wit...

the aim of this study was to determine the concentration of free residual chlorine in the effluent at different concentrations of chlorine injection, between 50 to 350 ppm, at the ph levels of 6, 6.5 and 7 and the effect of chlorination on ph, electrical conductivity and the concentration of total dissolved solids in drinking water and effluent. the results showed that the concentration of free...

Six human isolates of Escherichia coli O157:H7 and E. coli (ATCC 11229) were used to determine the concentrations of free chlorine and exposure times required for inactivation. Free chlorine concentrations of 0.25, 0.5, 1.0, and 2.0 ppm at 23 degrees C were evaluated, with sampling times at 0, 0.5, 1.0, and 2.0 min. Results revealed that five of six E. coli O157:H7 isolates and the E. coli cont...

in this study , samples of farm shrimp species paeneus indicus obtained from different stages of hatchery and rearing period and subsequent marketing , water and sediments of rearing farms and marine shrimp species paeneus semisulcatus , were analysed for vibrio spp . according to the methods described by american public health association . the identified vibrio species , were vibrio alginolyt...

We compared the survival of F-specific RNA coliphage MS2, feline calicivirus, and E. coli in normal tap water and in tap water treated to an initial concentration of 50 ppm free chlorine and held at 4 degrees C, 25 degrees C, or 37 degrees C for up to 28 days. Our aim was to determine which of these two organisms (coliphage or E. coli) was better at indicating norovirus survival under the condi...

Studies on the germicidal activity of chlorine, bromine, and iodine were made by use of the Association of Official Agricultural Chemists official first action method for determining effectiveness of swimming pool water disinfectants. In this procedure, 0.3 ppm of available chlorine as chlorine gas has activity equivalent to 0.6 ppm of available chlorine in the buffered sodium hypochlorite cont...

Surface disinfection of fertilized fish eggs is widely used in aquaculture to reduce extraovum pathogens that may be released from brood fish during spawning, and this is routinely used in zebrafish Danio rerio research laboratories. Most laboratories use approximately 25 to 50 ppm unbuffered chlorine solution for 5 to 10 min. Treatment of embryos with chlorine has significant germicidal effect...

Although 2% glutaraldehyde is often the first-line agent for endoscopic disinfection, its adverse reactions are common among staff and it is less effective against certain mycobacteria and spore-bearing bacteria. Chlorine dioxide is a possible alternative and an automated washer-disinfector fitted with this agent is currently available. This study was conducted to evaluate the effectiveness of ...

The comparison of antimicrobial properties of sodium metasilicate (SMS) to conventional chlorine applications in pre and postchill processing of poultry was evaluated. Fresh broiler chicken breast skin was cut aseptically into 5×5 cm portions and treated with either water only (negative control), inoculum+water (positive control, 10 cfu/mL of Salmonella Typhimurium), inoculum +50 ppm chlorine s...

Purified Cryptosporidium parvum oocysts were exposed to ozone, chlorine dioxide, chlorine, and monochloramine. Excystation and mouse infectivity were comparatively evaluated to assess oocyst viability. Ozone and chlorine dioxide more effectively inactivated oocysts than chlorine and monochloramine did. Greater than 90% inactivation as measured by infectivity was achieved by treating oocysts wit...