caa a22 4500 477105815 CHVBK 20180405111553.0 cr unu---uuuuu 170330e19960101xx s 000 0 eng 10.1007/BF01569922 doi (NATIONALLICENCE)springer-10.1007/BF01569922 Inactivation of Brazilian wild type and enterotoxigenic Escherichia coli by chlorine [Elektronische Daten] [T Penna, D Schaffner, L Abe, I Machoshvili] The kinetic inactivation parameters of four wild strains and two enterotoxigenic strains ofEscherichia coli exposed to commercial calcium hypochlorite were determined. The four wild strains (1A, 3C, 4D and 8H) were isolated from lettuce bought in São Paulo (Brazil), and the two enterotoxigenic strains (TR69 and TR101) were originally isolated from human patients. Decimal reduction time ‘D', for 10 mg L−1 available chlorine at pH 6.8, varied between 71.4 s for the wild strain 4D and 31.3 s for the toxigenic strain. The ‘D' values obtained for wild strain 1A exposed to 5.0 mg L−1 available chlorine at pH 6.8 varied between 111.1 s and 41.7 s. The ‘D' values obtained forE. coli strain TR69 exposed to 10 mg L−1 available chlorine varied from 15.2 s at pH 5.4 up to 83.3 s at pH 8.2. The use of the most resistant wild strain ofE. coli as a biological standard assures maximal effectiveness in controlling water contamination by chlorination. Society for Industrial Microbiology, 1996 Escherichia coli nationallicence hypochlorites nationallicence chlorine nationallicence inactivation kinetics nationallicence Penna T. Departmento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Rua Antonio de Macedo Soares, 452, 04607-000, São Paulo, Brasil aut Schaffner D. Department of Food Science, Rutgers-The State University of New Jersey, PO Box 231, 08903-0231, New Brunswick, NJ, USA aut Abe L. Departmento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Rua Antonio de Macedo Soares, 452, 04607-000, São Paulo, Brasil aut Machoshvili I. Departmento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Rua Antonio de Macedo Soares, 452, 04607-000, São Paulo, Brasil aut Journal of Industrial Microbiology Springer-Verlag 16/1(1996-01-01), 57-61 0169-4146 16:1<57 1996 16 10295 https://doi.org/10.1007/BF01569922 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF01569922 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Penna T. Departmento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Rua Antonio de Macedo Soares, 452, 04607-000, São Paulo, Brasil aut NATIONALLICENCE 700 1- Schaffner D. Department of Food Science, Rutgers-The State University of New Jersey, PO Box 231, 08903-0231, New Brunswick, NJ, USA aut NATIONALLICENCE 700 1- Abe L. Departmento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Rua Antonio de Macedo Soares, 452, 04607-000, São Paulo, Brasil aut NATIONALLICENCE 700 1- Machoshvili I. Departmento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Rua Antonio de Macedo Soares, 452, 04607-000, São Paulo, Brasil aut NATIONALLICENCE 773 0- Journal of Industrial Microbiology Springer-Verlag 16/1(1996-01-01), 57-61 0169-4146 16:1<57 1996 16 10295 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer