Establishing the lower bacterial concentration threshold for different optical counting techniques.

This work compares several physical and optical techniques used in fundamental research and industrial applications to detect bacteria in water. Optical techniques such as, UV-absorbance spectroscopy, laser particle counting, turbidimetry and Z-Sizer light scattering, and a direct observational physical technique, the plate count method, were compared when measuring the concentration of E.coli in tenfold dilution from a stock solution. Estimates of the detection threshold limit of E.coli for the different optical counting techniques and the relationship between colony-forming units (CFU) and tenfold dilutions was established. Optical methods have generated interest due to the rapid response of just minutes, non-destructive approach and minimal sample preparation but their use is still limited to concentrations of up to 4 Log E.coli/mL. In contrast, the plate count method is still a reliable technique for water quality analysis despite its long response time of 24 h.

Improved virus inactivation using a hot bubble column evaporator (HBCE).

An improved hot bubble column evaporator (HBCE) was used to study virus inactivation rates using hot bubble-virus interactions in two different conditions: (1) using the bubble coalescence inhibition phenomenon of monovalent electrolytes and (2) with reducing the electrostatic repulsive forces between virus and bubble, by the addition of divalent electrolytes. It is shown that the continuous flow of (dry) air, even at 150-250 °C, only heats the aqueous solution in the bubble column to about 45°-55 °C and it was also established that viruses are not significantly affected by even long term exposure to this solution temperature, as confirmed separately from water bath experiments. Hence, the effects observed appeared to be caused entirely by collisions between the hot air bubbles and the virus organisms. It was also established that the use of high air inlet temperatures, for short periods of time, can reduce the thermal energy requirement to only about 25% (about 114 kJ/L) of that required for boiling (about 450 kJ/L).