2013
DOI: 10.1128/aem.03696-12
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Effects of Temperature and pH on Reduction of Bacteria in a Point-of-Use Drinking Water Treatment Product for Emergency Relief

Abstract: The effects of temperature and pH on the water treatment performance of a point-of-use (POU) coagulant/disinfectant product were evaluated. Cold temperatures (ϳ5°C) reduced the bactericidal efficiency of the product with regard to Escherichia coli and total coliform log 10 reductions. There is evidence that point-of-use (POU) water treatment and safe storage techniques can be effective interventions to prevent diarrheal diseases in humanitarian emergency contexts (1). Water quality objectives for humanitarian … Show more

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Cited by 28 publications
(23 citation statements)
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“…The E. coli LRs of this study are in line with the results of another CDP tested previously (Marois‐Fiset et al . ) under similar conditions.…”
Section: Discussionmentioning
confidence: 80%
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“…The E. coli LRs of this study are in line with the results of another CDP tested previously (Marois‐Fiset et al . ) under similar conditions.…”
Section: Discussionmentioning
confidence: 80%
“…Such a property has been previously shown to mitigate effects of alkaline pH on disinfection efficiencies (Marois‐Fiset et al . ). The lowest LRs and highest post‐treatment bacterial (total coliform) concentrations occurred at alkaline treatment pH coupled with cold temperature conditions.…”
Section: Discussionmentioning
confidence: 97%
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“…Laboratory efficacy testing can serve to highlight the performance envelopes of this type of POU water treatment product [9,15]. This type of testing can also serve to highlight other relevant issues such as the product's capability of maintaining adequate FCR levels and can indicate possible levels of DBPs that could be generated by its use.…”
Section: Introductionmentioning
confidence: 99%