“…Silver toxicity to E. coli is altered by common water constituents that affect silver solubility and bioavailability, such as chloride, phosphates, sulfides, DOC, and compounds containing thiol groups. These compounds decrease the potency of silver ions and, in the case of cysteine, can reverse some of the damage to bacteria cells caused by silver (Russell and Hugo, 1994;Gupta and Silver, 1998;Butkus et al, 2005). Bactericidal action of silver ions also increases with increasing temperature and pH (Russell and Hugo, 1994), which are two important factors in water treatment process control.…”