2021
DOI: 10.2166/wh.2021.075
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Thermal and chemical disinfection of water and biofilms: only a temporary effect in regard to the autochthonous bacteria

Abstract: Thermal and chemical disinfection of technical water systems not only aim at minimizing the level of undesired microorganisms, but also at preventing excessive biofouling, clogging and interference with diverse technical processes. Typically, treatment has to be repeated in certain time intervals, as the duration of the effect is limited. The transient effect of disinfection was demonstrated in this study applying different treatments to water and biofilms including heat, chlorination, a combination of hydroge… Show more

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Cited by 6 publications
(1 citation statement)
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“…They stated that hot water rinse could remove food soil (e.g., fat, oil stains) and eventually kill any microorganisms accumulated on foodcontact surfaces. Foodborne pathogens can be disinfected at high water temperatures without the help of cleaning chemicals [32][33][34]. Moreover, one of the respondents also added that hot water is essential to ensure cleaning chemicals react efficiently during cleaning.…”
Section: B Knowledge Of the Sanitation Programmentioning
confidence: 99%
“…They stated that hot water rinse could remove food soil (e.g., fat, oil stains) and eventually kill any microorganisms accumulated on foodcontact surfaces. Foodborne pathogens can be disinfected at high water temperatures without the help of cleaning chemicals [32][33][34]. Moreover, one of the respondents also added that hot water is essential to ensure cleaning chemicals react efficiently during cleaning.…”
Section: B Knowledge Of the Sanitation Programmentioning
confidence: 99%