The aim of this study was to verify the efficiency of UV irradiation in the inactivation of Salmonella spp. in treated wastewater with different levels of turbidity and exposed to increasing doses of UV irradiation. Experiments were carried out in a batch reactor and in a real scale reactor. Salmonellae obtained from clinical samples were seeded into autoclaved wastewater collected from a wastewater treatment plant (WWTP) comprising an association of a UASB reactor followed by three submerged aerated biofilters (BAF) and one tertiary filter. The results showed that salmonellae were not inactivated in effluents from the UASB reactor indicating that the presence of suspended solids was an important obstacle to UV penetration in bacteria. However, UV irradiation was efficient in inactivating Salmonella of effluents from aerated secondary and tertiary biofilm reactors.
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Foods
January 2025
College of Agriculture, Science and Technology, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USA.
Due to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. This study assessed the antimicrobial activity of 5 and 10% (/) clove oil-amended wash liquid (CO) using a zone of inhibition (ZIB) test and determined the time required to completely inactivate pathogenic bacteria using bacterial death curve analysis. A washing experiment was used to evaluate CO's ability to inhibit bacterial growth on inoculated RTE spinach and in the wash water.
View Article and Find Full Text PDFAnal Chim Acta
February 2025
Key Laboratory of Functional Materials Physics and Chemistry of the Ministry of Education, Jilin Normal University, Changchun, 130103, PR China. Electronic address:
Background: The foodborne pathogens, e.g., Salmonella typhimurium (S.
View Article and Find Full Text PDFVet Med Sci
January 2025
Department of Animal Nutrition and Nutritional Disease, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey.
Photodynamic inactivation (PDI) is a new and promising strategy for eliminating foodborne pathogenic bacteria in food preservation, reducing associated health risks for consumers. This study aimed to develop an innovative PDI-based system to inactivate Salmonella Enteritidis PT4 on eggshells. The system includes 405 nm light-emitting diodes (LEDs) and the application of curcumin or carvacrol as photosensitizers.
View Article and Find Full Text PDFFront Antibiot
September 2024
Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, United States.
is a foodborne pathogenic bacterium that causes salmonellosis worldwide. Also, is considered a serious problem for food safety and public health. Several antimicrobial classes including aminoglycosides, tetracyclines, phenols, and β-Lactams are used to treat infections.
View Article and Find Full Text PDFAnal Chem
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
() is a prominent pathogen responsible for intestinal infections, primarily transmitted through contaminated food and water. This underscores the critical need for precise and biocompatible technologies enabling early detection and intervention of bacterial colonization . Herein, a multifunctional nanoplatform (IR808-Au@ZIF-90-Apt) was designed, utilizing an -specific aptamer to initiate cascade responses triggered by intracellular ATP and GSH.
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