Peracetic acid stress-induced genetic rearrangements in Escherichia coli H10407 detected by RAPD and RFLP analyses

Peracetic acid activated by ferrous ion mitigates sulfide and methane production in rising main sewers

Iron-based peracetic acid (PAA) advanced oxidation process (AOP) is widely used in water purification because of its high efficiency and low toxicity. In this study, for the first time, ferrous iron (Fe2+) and PAA were dosed jointly into the rising main sewer reactor, to verify the feasibility of sulfide and methane control as well as investigate the comprehensive mechanism of Fe2+/PAA on sewer biofilm. Results demonstrated the superior biocidal effect of Fe2+/PAA dosing than that of PAA alone. Intermittent Fe2+/PAA dosing showed that the average inhibitory rate of sulfide production rate (SPR) and methane production rate (MPR) was 52.0% and 29.9%, respectively, at a Fe2+/PAA molar ratio of 1:1 and PAA concentration of 3 mmol/L (i.e., the mass-based concentrations of Fe2+ and PAA were 6.79 mg-Fe/L and 228 mg/L, respectively). Beside, sewer biofilm was found to be resistant to PAA during repeated dosing events. However, resistance could be alleviated by introducing sulfide in situ in the Fe2+/PAA process, and SPR and MPR were further reduced to 27.39% and 67.32% of the control, respectively. LIVE/DEAD Staining showed that Fe2+/PAA exhibited a strong destructive effect on microbial cells, with the proportion of viable cells being 26.34%. Electron paramagnetic resonance (EPR) and free radical quenching results indicated that the inhibitory order was R-O• > •OH > Fe(IV), which led to the disruption of cellular integrity (i.e., 17.24% increase in LDH) and intracellular enzyme system (i.e., cellular metabolic disorders). Microbial analysis revealed that long-term Fe2+/PAA dosing decreased the sulfate-reducing bacteria (SRB) abundance, and the dominant genus of methanogenic archaea (MA) shifted from Methanofastidiosum, Methanobacterium to Methanosaeta. The cost of Fe2+/PAA dosing on methane and sulfide control in rising main sewers was $1.81/kg-S, economically and environmental-friendly attractive for practical applications.

Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia coli

This study was designed to compare the effectiveness of acidified sodium chlorite (ASC) and sodium hypochlorite (NaClO) in reducing several Escherichia coli strains isolated from different retail meat and fresh produce. Forty nonpathogenic E. coli strains were isolated and used in this study. A type strain of E. coli (JCM 1649) and four O157:H7 serotypes of E. coli (CR-3, MN-28, MY-29, and DT-66) were used as reference. In vitro assay results revealed that the viable cell counts of each isolated E. coli strain and control strains exhibited a reduction of ∼ 4.3 ± 0.9 log and 7.8 ± 1.7 log CFU/mL after a 3-minute exposure to 100 mg/L NaClO and 20 mg/L ASC (pH 4.6), respectively, at 25°C, when compared with the viable bacterial counts obtained from phosphate-buffered saline. The one exception was the flocs-forming strain, which showed a reduction of only 1.0 log CFU/mL with both disinfectants. However, reductions of only 1.7 ± 0.3 log and 1.9 ± 0.4 log CFU/g were observed in lettuce after 5 minutes of washing with NaClO and ASC, respectively. On the other hand, reductions of 1.6 ± 0.2 log and 1.6 ± 0.4 log CFU/g were observed in spinach after 5 minutes of washing with NaClO and ASC, respectively. No reduction in the population was observed after washing the inoculated, fresh-cut vegetables with distilled water only. No significant difference in the reduction of E. coli was observed among all the tested strains with both sanitizers in the in vivo assay. These data suggest that the tested sanitizers exhibit a similar reduction of the surface-attached E. coli on leafy vegetables irrespective of the strain source.