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There is currently intense interest in the use of ultraviolet technology for helping to meet future regulations relating to improved microbial inactivation and decreased disinfection byproducts (DBPs). Much of this interest has been fueled by recent research indicating the effectiveness of UV technologies for the inactivation of Cryptosporidium. This scientific discovery, combined with proposed regulations concerning DBPs in the United States, has resulted in a need to evaluate the feasibility and effectiveness of UV irradiation for use as a disinfectant for drinking water.The objectives of this project were to:(1) develop and evaluate physical, chemical, and biological methods for calculating effective germicidal UV dose from medium-pressure (MP) and Pulsed-UV (P-UV) lamps;(2) establish a UV dose/log inactivation relationship for specific bacterial and viral indicators for MP and P-UV lamps;(3) determine the extent of photoreactivation and dark repair of heterotrophic bacteria after treatment by MP and P-UV lamps; and(4) compare the ability of MP and P-UV lamps to inactivate Cryptosporidium. Originally published by AwwaRF for its subscribers in 2003 This publication can also be purchased and downloaded via Pay Per View on Water Intelligence Online - click on the Pay Per View icon below
This research studied low pressure(LP), low pressure-high-output (LPHO, medium pressure(MP) and pulsed (PUV) UV Systems and their effects on various pathogens. Among the findings were: bacteria is more susceptible to UV light than viruses; some strains of E.coli had different dose responses without explanation; adenovirus serotypes 40 and 41 are highly resistant to UV inactivation and a residual disinfection process is recommended to follow UV disinfection. All details of the study and models are discussed thoroughly.
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. - Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them - Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products - Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.
Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products. - Thoroughly explores the application of nanomaterials, nanocomposites, antimicrobial materials from natural sources, and emerging non-thermal processing technologies - Covers nanomaterials, natural extracts and their usage in micro and nanoemulsion form - Examines non- thermal processing methods and their combinations for food packaging and food preservation
This reference covers technical information on ultraviolet germicidal irradiation and its application to air and surface disinfection and the control of pathogens and allergens. Its main focus is airborne microbes and surface contamination applications.
Several general books are available on ultraviolet light and its applications. However, this is the first comprehensive monograph that deals with its application to water and wastewater treatment. There is a rapidly growing interest in using UV light in water sanitation due to the increased knowledge of the potential health and environmental impacts of disinfection byproducts. Ultraviolet Light in Water and Wastewater Sanitation integrates the fundamental physics applicable to water and wastewater sanitation, the engineering aspects, and the practical experience in the field. The text analyzes the concerns associated with this application of UV light and brings together comprehensive information on the presently available UV technologies applicable to water and wastewater treatment including: lamp technologies, criteria of evaluation and choice of technology; fundamental principles; performance criteria for disinfection; design criteria and methods; synergistic use of UV and oxidants (advanced oxidation); and functional requirements and potential advantages and drawbacks of the technique. Ultraviolet Light in Water and Wastewater Sanitation is the only treatise currently available combining fundamental knowledge, recommendations for design, evaluations of performance, and future prospects for this application. Water and wastewater treatment professionals, water utility employees, governmental regulators, and chemists will find this book an essential and unique reference for a technology which has received growing regulatory acceptance.