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Bai Y, Shi C, Zhou Y, Zhou Y, Zhang H, Chang R, Hu X, Hu J, Yang C, Peng K, Xiang P, Zhang Z. Enhanced inactivation of Escherichia coli by ultrasound combined with peracetic acid during water disinfection. CHEMOSPHERE 2023; 322:138095. [PMID: 36758811 DOI: 10.1016/j.chemosphere.2023.138095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
Peracetic acid (PAA) is a desirable disinfectant for municipal wastewater because of its potent disinfection performance and limited toxic by-products. This study explored the efficiency and mechanism of Escherichia coli inactivation by PAA combined with ultrasound simultaneously (ultrasound + PAA) or (ultrasound → PAA) sequentially. The result showed that 60 kHz ultrasound combined with PAA sequentially (60 kHz → PAA) had excellent inactivation performance on E. coli, up to 4.69-log10. The result also showed that the increase of pH and humic acid concentration in solution significantly reduced the inactivation efficiency of 60 kHz → PAA treatment. We also observed that the increase of temperature was beneficial to the disinfection, while anions (Cl-; HCO3-) had little effect. With 60 kHz → PAA, the PAA and the synergism between PAA and ultrasound played major contribution to the inactivation, which we assumed might be due to both the diffusion of PAA into the cells and the damage to the cytomembrane by ultrasound, as evidenced through the laser confocal microscopy (LSCM), scanning electron microscope (SEM) and transmission electron microscope (TEM). The inactivation mechanism involved the destruction of cell membrane and loss of intracellular material. Empirically, 60 kHz → PAA was found to be effective for the inactivation of E. coli in actual wastewater, and the regrowth potential of E. coli treated by 60 kHz → PAA was significantly lower than that treated only by PAA.
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Affiliation(s)
- Yun Bai
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Chunhai Shi
- Northwest China Municipal Engineering Design and Research Institute, Lanzhou, 730000, China
| | - Yuanhang Zhou
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Yingying Zhou
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Haocheng Zhang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Ruiting Chang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Xueli Hu
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Jiawei Hu
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Chuanyao Yang
- Analysis and Testing Center, Chongqing University, Chongqing, 400045, China
| | - Kedi Peng
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China
| | - Ping Xiang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
| | - Zhi Zhang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing, 400045, China; College of Environment and Ecology, Chongqing University, Chongqing, 400045, China.
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Approaches for a more microbiologically and chemically safe dried fruit supply chain. Curr Opin Biotechnol 2023; 80:102912. [PMID: 36841150 DOI: 10.1016/j.copbio.2023.102912] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/17/2023] [Accepted: 01/25/2023] [Indexed: 02/27/2023]
Abstract
Global production of dried fruits has increased significantly in the past decade. Both the increased consumer acceptance of nutritious packaged food and the broad use of dried fruits in products such as confectionery and bakery goods have fueled the dried fruit demand. Unfortunately, outbreaks and recalls due to contamination by pathogenic bacteria and viruses as well as the detection of mycotoxins highlight the need for optimizing current approaches, and evaluating and adopting newer interventions to protect the microbial and chemical safety of dried fruits. Drying processes alone are inadequate to control these hazards. Pre- and post-drying treatments serve as promising opportunities, with or without combination with the drying step, to achieve the goals of efficient hazard control.
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Nagy D, Baranyai L, Nguyen LLP, Taczman Brückner A, Zsom T, Németh C, Felföldi J, Zsom-Muha V. Combined Effect of Ultrasound and Low-Heat Treatments on E. coli in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy. SENSORS (BASEL, SWITZERLAND) 2022; 22:9941. [PMID: 36560311 PMCID: PMC9785716 DOI: 10.3390/s22249941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 12/10/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
In this study, sonication with mild heat treatment was used to reduce the E. coli count in inoculated liquid whole egg, egg yolk and albumen. Ultrasonic equipment (20/40 kHz, 180/300 W) has been used for 30/60 min with a 55 °C water bath. The combination of sonication and low-heat treatment was able to reduce the concentration of E. coli from 5-log CFU × mL-1 below 10 CFU × mL-1 at 300 W, 40 kHz and 60 min of sonication in liquid egg products. The 60 min treatment was able to reduce the E. coli concentration below 10 CFU × mL-1 in the case of egg yolk regardless of the applied frequency, absorbed power or applied energy dose. The 30 min treatment of sonication and heating was able to reduce significantly the number of E. coli in the egg products, as well. Our results showed that sonication with mild heat treatment can be a useful technique to decrease the number of microorganisms in liquid egg products to a very low level. Near-infrared spectroscopy was used to investigate structural changes in the samples, induced by the combined treatment. Principal component analysis showed that this method can alter the C-H, C-N, -OH and -NH bonds in these egg products.
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Affiliation(s)
- Dávid Nagy
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - László Baranyai
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Lien Le Phuong Nguyen
- Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43–45, H-1118 Budapest, Hungary
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam
| | - Andrea Taczman Brückner
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Tamás Zsom
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43–45, H-1118 Budapest, Hungary
| | | | - József Felföldi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Viktória Zsom-Muha
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
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Shi C, Wang Y, Zhang K, Lichtfouse E, Li C, Zhang Y. Fe-biochar as a safe and efficient catalyst to activate peracetic acid for the removal of the acid orange dye from water. CHEMOSPHERE 2022; 307:135686. [PMID: 35934093 DOI: 10.1016/j.chemosphere.2022.135686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/20/2022] [Accepted: 07/10/2022] [Indexed: 06/15/2023]
Abstract
Pollution of wastewater and natural waters by organic contaminants is a major health issue, yet actual remediation methods are limited by incomplete removal of recalcitrant contaminants and by secondary pollution by chlorinated contaminants and catalytic metals. To attempt to solve these issues, we tested the removal of acid orange by peracetic acid (PAA), a safe oxidant, activated by Fe-biochar that iron anchored on biochar to prevent secondary pollution by iron. Fe-biochar was synthesized using a simple, one-step pyrolysis method. We investigated the effects of PAA concentration, pH, humic acids, chloride, bicarbonate on the reaction. Radical quenching and electron paramagnetic resonance were used to identify reacting species. Results showed that the granulous structure of Fe-biochar and the presence of Fe, Fe3O4, Fe2O3, and Fe3C on Fe-biochar surface. The highest removal of acid orange of 99.9% was obtained with 1.144 mM PAA and 0.3 g/L Fe-biochar at pH 7. Acid orange removal increases with Fe-biochar dose, decreases with pH, is slightly inhibited by humic acids and bicarbonate, and is not modified by chloride. Our experimental results suggested that CH3C(O)OO· and CH3C(O)O· are the main radical species, but there may also be non-radical effects in Fe-biochar/PAA process. Fe-biochar displayed high re-usability, with 92.8% removal after five uses.
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Affiliation(s)
- Changjie Shi
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai, 200433, China.
| | - Yong Wang
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai, 200433, China.
| | - Kai Zhang
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai, 200433, China.
| | - Eric Lichtfouse
- Aix-Marseille Univ, CNRS, IRD, INRAE, CEREGE, Avenue Louis Philibert, Aix en Provence, 13100, France.
| | - Cong Li
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai, 200433, China.
| | - Yunshu Zhang
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai, 200433, China.
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