Formation of Halogenated Byproducts upon Water Treatment with Peracetic Acid

Infancy of peracetic acid activation by iron, a new Fenton-based process: A review

The exacerbated global water scarcity and stricter water directives are leading to an increment in the recycled water use, requiring the development of new cost-effective advanced water treatments to provide safe water to the population. In this sense, peracetic acid (PAA, CH3C(O)OOH) is an environmentally friendly disinfectant with the potential to challenge the dominance of chlorine in large wastewater treatment plants in the near future. PAA can be used as an alternative oxidant to H2O2 to carry out the Fenton reaction, and it has recently been proven as more effective than H2O2 towards emerging pollutants degradation at circumneutral pH values and in the presence of anions. PAA activation by homogeneous and heterogeneous iron-based materials generates - besides HO• and FeO2+ - more selective CH3C(O)O• and CH3C(O)OO• radicals, slightly scavenged by typical HO• quenchers (e.g., bicarbonates), which extends PAA use to complex water matrices. This is reflected in an exponential progress of iron-PAA publications during the last few years. Although some reviews of PAA general properties and uses in water treatment were recently published, there is no account on the research and environmental applications of PAA activation by Fe-based materials, in spite of its gratifying progress. In view of these statements, here we provide a holistic review of the types of iron-based PAA activation systems and analyse the diverse iron compounds employed to date (e.g., ferrous and ferric salts, ferrate(VI), spinel ferrites), the use of external ferric reducing/chelating agents (e.g., picolinic acid, l-cysteine, boron) and of UV-visible irradiation systems, analysing the mechanisms involved in each case. Comparison of PAA activation by iron vs. other transition metals (particularly cobalt) is also discussed. This work aims at providing a thorough understanding of the Fe/PAA-based processes, facilitating useful insights into its advantages and limitations, overlooked issues, and prospects, leading to its popularisation and know-how increment.

Underlying the mechanisms of pathogen inactivation and regrowth in wastewater using peracetic acid-based disinfection processes: A critical review

Peracetic acid (PAA) disinfection is an emerging wastewater disinfection process. Its advantages include excellent pathogen inactivation performance and little generation of toxic and harmful disinfection byproducts. The objective of this review is to comprehensively analyze the experimental data and scientific information related to PAA-based disinfection processes. Kinetic models and modeling frameworks are discussed to provide effective tools to assess pathogen inactivation efficacy. Then, the efficacy of PAA-based disinfection processes for pathogen inactivation is summarized, and the inactivation mechanisms involved in disinfection and the interactions of PAA with conventional disinfection processes are elaborated. Subsequently, the risk of pathogen regrowth after PAA-based disinfection process is clearly discussed. Finally, to address ecological risks related to PAA-based disinfection, its impact on the spread of antibiotic-resistant bacteria and the transfer of antibiotic resistance genes (ARGs) is also assessed. Among advanced PAA-based disinfection processes, ultraviolet/PAA is promising not only because it has practical application value but also because pathogen regrowth can be inhibited and ARGs transfer risk can be significantly reduced via this process. This review presents valuable and comprehensive information to provide an in-depth understanding of PAA as an alternative wastewater disinfection technology.

Selective Transformation of Micropollutants in Saline Wastewater by Peracetic Acid: The Overlooked Brominating Agents

Peracetic acid (PAA) is an emerging alternative disinfectant for saline waters; HOBr or HOCl is known as the sole species contributing to halogenation reactions during PAA oxidation and disinfection. However, new results herein strongly indicated that the brominating agents (e.g., BrCl, Br2, BrOCl, and Br2O) are generated at concentrations typically lower than HOCl and HOBr but played significant roles in micropollutants transformation. The presence of Cl- and Br- at environmentally relevant levels could greatly accelerate the micropollutants (e.g., 17α-ethinylestraiol (EE2)) transformation by PAA. The kinetic model and quantum chemical calculations collectively indicated that the reactivities of bromine species toward EE2 follow the order of BrCl > Br2 > BrOCl > Br2O > HOBr. In saline waters with elevated Cl- and Br- levels, these overlooked brominating agents influence bromination rates of more nucleophilic constituents of natural organic matter and increase the total organic bromine. Overall, this work refines our knowledge regarding the species-specific reactivity of brominating agents and highlights the critical roles of these agents in micropollutant abatement and disinfection byproduct formation during PAA oxidation and disinfection.

pH-dependent bisphenol A transformation and iodine disinfection byproduct generation by peracetic acid: Kinetic and mechanistic explorations

Peracetic acid (PAA) is regarded as an environmentally friendly oxidant because of its low formation of toxic byproducts. However, this study revealed the potential risk of generating disinfection byproducts (DBPs) when treating iodine-containing wastewater with PAA. The transformation efficiency of bisphenol A (BPA), a commonly detected phenolic contaminant and a surrogate for phenolic moieties in dissolved organic matter, by PAA increased rapidly in the presence of I-, which was primarily attributed to the formation of active iodine (HOI/I2) in the system. Kinetic model simulations demonstrated that the second-order rate constant between PAA and HOI was 54.0 M-1 s-1 at pH 7.0, which was lower than the generation rate of HOI via the reaction between PAA and I-. Therefore, HOI can combine with BPA to produce iodine disinfection byproducts (I-DBPs). The transformation of BPA and the generation of I-DBPs in the I-/PAA system were highly pH-dependent. Specifically, acidic conditions were more favorable for BPA degradation because of the higher reaction rates of BPA and HOI. More iodinated aromatic products were detected after 5 min of the reaction under acidic and neutral conditions, resulting in higher toxicity towards E. coli. After 12 h of the reaction, more adsorbable organic iodine (AOI) was generated at alkaline conditions because HOI was not able to efficiency transform to IO3-. The presence of H2O2 in the PAA solution played a role in the reaction with HOI, particularly under alkaline conditions. This study significantly advances the understanding of the role of I- in BPA oxidation by PAA and provides a warning to further evaluate the potential environmental risk during the treatment of iodine-bearing wastewater with PAA.

Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide

Since the first SARS-CoV-2 outbreak in Wuhan, China, there has been continued concern over the link between SARS-CoV-2 transmission and food. However, there are few studies on the viability and removal of SARS-CoV-2 contaminating food. This study aimed to evaluate the viability of SARS-CoV-2 on food matrices, depending on storage temperature, and inactivate the virus contaminating food using disinfectants. Two SARS-CoV-2 strains (L and S types) were used to contaminate lettuce, chicken, and salmon, which were then stored at 20,4 and -40 °C. The half-life of SARS-CoV-2 at 20 °C was 3-7 h but increased to 24-46 h at 4 °C and exceeded 100 h at -40 °C. SARS-CoV-2 persisted longer on chicken or salmon than on lettuce. Treatment with 70% ethanol for 1 min inactivated 3.25 log reduction of SARS-CoV-2 inoculated on lettuce but not on chicken and salmon. ClO2 inactivated up to 2 log reduction of SARS-CoV-2 on foods. Peracetic acid was able to eliminate SARS-CoV-2 from all foods. The virucidal effect of all disinfectants used in this study did not differ between the two SARS-CoV-2 strains; therefore, they could also be effective against other SARS-CoV-2 variants. This study demonstrated that the viability of SARS-CoV-2 can be extended at 4 and -40 °C and peracetic acid can inactivate SARS-CoV-2 on food matrices.