• Corpus ID: 189806337

Inactivation of Escherichia coli and Salmonella with chlorine in drinking waters at various pH and temperature levels

@inproceedings{Rasheed2016InactivationOE,
  title={Inactivation of Escherichia coli and Salmonella with chlorine in drinking waters at various pH and temperature levels},
  author={Sajida Rasheed and Imran Hashmi and Luiza Cintra Campos},
  year={2016}
}
Effect of chlorination at pH 6, 7 and 8 at temperatures 15, 25 and 35˚C for maximum inactivation of Escherichia coli (E. coli) and Salmonella in distilled, tap and well water was examined at 0.25, 0.5 and 1.0 mg/L chlorine. Samples were collected at 0.5, 1, 3, 5, 10, 15, 30 and 45 minutes to determine inactivation through spread plate count (SPC). Among the three types of waters, distilled water was found suitable for better chlorine inactivation as no E. coli counts were detected at 1.0 mg/L… 

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