volume 40, issue 12, P2321-2326 2006
DOI: 10.1016/j.watres.2006.04.021
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W. Gao, D.W. Smith, Y. Li

Abstract: Inactivation capacity of E. coli (strain ATCC 15597) in water by natural freezing was examined via two freezing methods: spray freezing and freezing in a freezer. The effect of freezing temperature (-5, -15 and -35 degrees C), storage time, freeze-thaw cycles on the survival of the test organism were investigated. In addition, the number of cells injured by the freezing process was also examined by using different growth media. The bacteria frozen at the warmer temperature (-5 degrees C) was most sensitive to …

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