Conductive diamond sono-electrochemical disinfection (CDSED) for municipal wastewater reclamation

In the present work, the disinfection of actual effluents from a municipal wastewater treatment plant (WWTP) by a conductive diamond sono-electrochemical process was assessed. First, efficiency of single electrodisinfection process with diamond anodes (without the contribution of ultrasounds) was studied, finding that the total disinfection can be attained at current charges applied below 0.02 kA h m⁻³. It was also found that the main disinfection mechanism is the attack of Escherichia coli (E. coli) by the disinfectants produced in the electrochemical cell and that the production of chlorates is avoided when working at current densities not higher than 1.27 A m⁻². Next, a marked synergistic effect was found when coupling ultrasound (US) irradiation to the electrochemical system (sono-electrochemical disinfection). This increase in the disinfection rate was found to be related to the suppression of the agglomeration of E. coli cells and the enhancement in the production of disinfectant species.     

Synergistic effect of ultrasonic pre-treatment combined with UV irradiation for secondary effluent disinfection

The ultraviolet (UV) disinfection efficiency is often affected by suspended solids (SS). Given their high concentration or large particle size, SS can scatter UV light and provide shielding for bacteria. Thus, ultrasound is often employed as a pre-treatment process to improve UV disinfection. This work investigated the synergistic effect of ultrasound combined with UV for secondary effluent disinfection. Bench-scale experiments were conducted in using samples obtained from secondary sedimentation tanks. These tanks belonged to three wastewater treatment plants in Beijing that use different kinds of biological treatment methods. Several parameters may contribute to the changes in the efficiency of ultrasound and UV disinfection. Thus, the frequency and energy density of ultrasound, as well as the SS, were investigated. Results demonstrated that samples which have relatively higher SS concentrations or higher percentages of larger particles have less disinfection efficiency using UV disinfection alone. However, the presence of ultrasound could improve the disinfection efficiency because it has synergistic effect. Changes in the particle size distribution and SS concentration notably affected the efficiency of UV disinfection. The efficiency of Escherichia coli elimination can be decreased by 1.2 log units as the SS concentration increases from 16.9 mg/l to 25.4 mg/l at a UV energy density of 40 mJ/cm². UV disinfection alone reduced the E. coli population by 3.4 log units. However, the synergistic disinfection of ultrasound and UV could reach 5.4 log units during the reduction of E. coli at a 40 kHz frequency and an energy density of 2.64 kJ/l. The additional synergistic effect is 1.1 log units.     

Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention,decontamination efficacy,and fruit quality

Wash water is circulated for use in the minimal processing industry, and inefficient disinfection methods can lead to pathogen cross-contamination. Moreover, few disinfection strategies are available for ready-to-eat fruits that do not need to be cut. In this study, the use of chlorine and ultrasound, two low-cost disinfection methods, were evaluated to disinfect winter jujube, a delicious, nutritious, and widely sold fruit in China. Ultrasound treatment (28 kHz) alone could not decrease the cross-contamination incidence of Escherichia coli O157:H7, non-O157 E. coli, and Salmonella Typhimurium, and free chlorine treatment at 10 ppm decreased the incidence from 55.00% to 5.00% for E. coli O157:H7, 65.00% to 6.67% for non-157 E. coli, and 70.00% to 6.67% for S. Typhimurium. The cross-contamination incidence was completely reduced (pathogens were not detected in sample) when the treatments were combined. The counts of aerobic mesophiles, aerobic psychrophiles, molds, yeasts, and three pathogens in the group subjected to combination treatment (28 kHz ultrasound + 10 ppm free chlorine) were significantly lower than those in the control, chlorine-treated, and ultrasound-treated groups during storage (0–7 d at 4 °C). Analysis of weight loss, sensory quality (crispness, color, and flavor), instrument color (a*/b*), soluble matter contents (total soluble solids, reducing sugar, total soluble sugar, and titratable acid), and nutritional properties (ascorbic acid and polyphenolic contents) indicated that treatment with ultrasound, chlorine, and their combination did not lead to additional quality loss compared with properties of the control. Additionally, the activities of phenylalanine ammonia-lyase and polyphenol oxidase were not significantly increased in the treatment group, consistent with the quality analysis results. These findings provide insights into disinfection of uncut ready-to-eat fruits using a minimum dose of disinfectant for cross-contamination prevention under ultrasonication. The use of ultrasound alone to decontaminate fresh produce is accompanied by a high risk of pathogen contamination, and the use of sanitizers to decrease cross-contamination incidence is recommended.     

Sonophotocatalytic inactivation of E. coli using ZnO nanofluids and its mechanism

The present study evaluated inactivation efficiency of a sonophotocatalytic process using ZnO nanofluids including ultrasonic parameters such as power density, frequency and time. The result showed that inactivation efficiency was increased by 20% when ultrasonic irradiation was combined with photocatalytic process in the presence of natural light. Comparison of inactivation efficiency in photocatalytic, ultrasonic and sonocatalytic processes using Escherichia coli as a model bacteria identified that inactivation efficiencies are shown in the following order: ultrasonic irradiation < sonocatalysis < photocatalysis < sonophotocatalysis. Furthermore, inactivation mechanism of sonophotocatalysis was proposed. Studies of reactive oxygen species (ROS) and zinc ions (Zn²⁺) release evaluation revealed that ROS play a key role in bacterial inactivation rather than Zn²⁺. Permeability of outer membrane (OM) and inner membrane (IM) of E. coli bacterial cells were studied and exhibited that sonophotocatalysis increased the permeability of OM and IM significantly. The enhanced bacterial inactivation effect in sonophotocatalytic process contributed to acoustic cavitation, sonocatalysis of ZnO and sonoporation phenomenon.     

Improving efficiency for removal of ammoniacal nitrogen from wastewaters using hydrodynamic cavitation

The present study reports significant improvements in the removal of ammoniacal nitrogen from wastewater which is an important problem for many industries such as dyes and pigment, distilleries and fisheries. Pilot plant studies (capacity, 1 m³/h) on synthetic wastewater using 4-amino phenol as model nitrogen containing organic compound and two real industrial effluents of high ammoniacal nitrogen content were carried out using hydrodynamic cavitation. Two reactor geometries were evaluated for increased efficiency in removal-orifice and vortex diode. Effect of initial concentration (100–500 mg/L), effect of pressure drop (0.5–5 bar) and nature of cavitating device (linear and vortex flow for cavitation) were evaluated along with effect of salt content, effect of hydrogen peroxide addition and aeration. Initial concentration was found to have significant impact on the extent of removal: ~ 5 g/m³ removal for initial concentration of 100 mg/L and up to 12 g/m³ removal at high concentration of 500 mg/L. Interestingly, significant improvement of the order of magnitude (up to 8 times) in removal of ammoniacal nitrogen could be obtained by sparging air or oxygen in hydrodynamic cavitation and a very high removal of above 80% could be achieved. The removal of ammoniacal nitrogen by vortex diode was also found to be effective in the industrial wastewaters and results on two different effluent samples of distillery industry indicated up to 75% removal, though with longer time of treatment compared to that of synthetic wastewater. The developed methodology of hydrodynamic cavitation technology with aeration and vortex diode as a cavitating device was found to be highly effective for improving the efficiency of the conventional cavitation methods and hence can be highly useful in industrial wastewater treatment, specifically for the removal of ammoniacal nitrogen.     

Disinfection effect of a continuous-flow ultrasound/ultraviolet baffled reactor at a pilot scale

An ultrasound/ultraviolet (US/UV) baffled reactor was developed to fill the gap in ultraviolet (UV) disinfection associated with disinfection efficiency. According to the previously selected operational condition, a continuous-flow US/UV baffled reactor was continuously operated in a wastewater treatment plant at a pilot scale for nearly three months, and the disinfection influent and effluent were analyzed, including fecal coliforms, Escherichia coli, and fecal streptococci. The US/UV baffled reactor could guarantee a high effluent disinfection performance in terms of fecal coliforms removal even with the fluctuation of the secondary effluent. All the disinfected effluents satisfied the requirement of the “Pollutants Discharge Standard of Municipal Wastewater Treatment Plant in China” (fecal coliforms below 1000 CFU/L for class 1A), and 87% of the tested fecal coliforms concentration in the disinfected effluent was below 100 CFU/L, nearly eliminating all fecal coliforms. Further analysis of the E. coli and fecal streptococci showed the broad disinfection ability and high disinfection efficiency of the US/UV baffled reactor. The flexibility of the specific energy consumption for the disinfection system depends on the water quality.     

Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce

Reduction of sanitizer dosage and development of non-immersion disinfection methods have become major focuses of research. Here, we examined the disinfection efficacy of combining gaseous ozone (4 and 8 ppm) with aerosolized oxidizing sanitizer [sodium hypochlorite (SH, 100 and 200 ppm)] and aerosolized organic acid [acetic acid (AA, 1% and 2%) and lactic acid (LA, 1% and 2%)]. Notably, 1% AA and 4 ppm gaseous ozone were ineffective for disinfecting Salmonella Typhimurium, and treatment with 1% AA + 8 ppm ozone caused browning of lettuce leaves and stimulated increases in aerobic mesophilic count (AMC), aerobic psychrotrophic count (APC), S. Typhimurium, and Escherichia coli O157:H7. Treatment with 2% LA + 8 ppm ozone resulted in the lowest S. Typhimurium, E. coli O157:H7, Listeria monocytogenes, AMC, APC, and molds and yeasts during storage (0–7 days at 4 °C). Quality analysis indicates that LA + 8 ppm ozone and SH + 8 ppm ozone did not negatively affect L*, a*, b*, polyphenolic content, weight loss, and sensory properties; however, the levels of two individual phenolic compounds (3,4-dihydroxybenzoic acid and vanillin), responsible for phenylpropanoid synthesis, were significantly increased after treatment with 2% LA + 8 ppm ozone. These findings provided insights into the use of LA combined with gaseous ozone for application in disinfecting fresh produce.     

Inactivation of Escherichia coli by sonoelectrocatalytic disinfection using TiO2 as electrode

This is the first study to demonstrate sonoelectrocatalytic disinfection using titanium dioxide (TiO₂) as an anode for effective inactivation of Escherichia coli. In brief, a non-woven TiO₂ fabric used as an anode and a platinum cathode were immersed in an E. coli suspension in which a positive potential was applied to TiO₂ concomitant with ultrasound (US) irradiation. Two control experiments were performed using E. coli suspensions to exhibit the effects of the sonoelectrocatalytic disinfection. One was disinfection by applying a positive potential to a TiO₂ electrode, but without US irradiation (electrochemical disinfection). The other was disinfection without applying a potential, but with US irradiation in the presence of TiO₂ (sonocatalytic disinfection). The cell inactivation rate in sonoelectrocatalytic disinfection was synergistically much more enhanced than the combined inactivation rates in electrochemical disinfection and sonocatalytic disinfection. This synergistically enhanced inactivation rate of E. coli cells was attributable to effective reaction of the sonocatalytically generated OH radicals with E. coli cells at the surface of the TiO₂ anode, which resulted from the electroadsorption of E. coli cells toward the TiO₂ anode.     

Characterising the cavitation activity generated by an ultrasonic horn at varying tip-vibration amplitudes

Dual-perspective high-speed imaging and acoustic detection is used to characterise cavitation activity at the tip of a commercial 20 kHz (f₀) ultrasonic horn, over 2 s sonications across the range of input powers available (20 – 100%). Imaging at 1 × 10⁵ frames per second (fps) captures cavitation-bubble cluster oscillation at the horn-tip for the duration of the sonication. Shadowgraphic imaging at 2 Mfps, from an orthogonal perspective, probes cluster collapse and shock wave generation at higher temporal resolution, facilitating direct correlation of features within the acoustic emission data generated by the bubble activity. f₀/m subharmonic collapses of the primary cavitation cluster directly beneath the tip, with m increasing through integer values at increasing input powers, are studied. Shock waves generated by periodic primary cluster collapses dominate the non-linear emissions of the cavitation noise spectra. Transitional input powers for which the value of m is indistinct, are identified. Overall shock wave content within the emission signals collected during sonications at transitional input powers are reduced, relative to input powers with distinct m. The findings are relevant for the optimisation of applications such as sonochemistry, known to be mediated by bubble collapse phenomena.     

Investigation of acoustic cavitation energy in a large-scale sonoreactor

Acoustic cavitation energy distributions were investigated for various frequencies such as 35, 72, 110 and 170 kHz in a large-scale sonoreactor. The energy analyses were conducted in three-dimensions and the highest and most stable cavitation energy distribution was obtained not in 35 kHz but in 72 kHz. However, the half-cavitation-energy distance was larger in the case of 35 kHz ultrasound than in the case of 72 kHz, demonstrating that cavitation energy for one cycle was higher for a lower frequency. This discrepancy was due to the large surface area of the cavitation-energy-meter probe. In addition, 110 and 170 kHz ultrasound showed a very low and poor cavitation energy distribution. Therefore larger input power was required to optimize the use of higher frequency ultrasound in the sonoreactor with long-irradiation distance. The relationship between cavitation energy and sonochemical efficiency using potassium iodide (KI) dosimetry was best fitted quadratically. From 7.77 × 10^?10 to 4.42 × 10^?9 mol/J of sonochemical efficiency was evaluated for the cavitation energy from 31.76 to 103. 67 W. In addition, the cavitation energy attenuation was estimated under the assumption that cavitation energy measured in this study would be equivalent to sound intensity, resulting in 0.10, 0.18 and 2.44 m^?1 of the attenuation coefficient (α) for 35, 72 and 110 kHz, respectively. Furthermore, α/(frequency)² was not constant, as some previous studies have suggested.     

Nondestructive monitoring,kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork

In this study, electronic nose (E-nose) and Hyperspectral Imaging (HSI) was employed for nondestructive monitoring of ultrasound efficiency (20KHZ) in the inactivation of Salmonella Typhimurium, and Escherichia coli in inoculated pork samples treated for 10, 20 and 30 min.Weibull, and Log-linear model fitted well (R² ≥ 0.9) for both Salmonella Typhimurium, and Escherichia coli inactivation kinetics. The study also revealed that ultrasound has antimicrobial effects on the pathogens. For qualitative analysis, unsupervised (PCA) and supervised (LDA) chemometric algorithms were applied. PCA was used for successful sample clustering and LDA approach was used to construct statistical models for the classification of ultrasound treated and untreated samples. LDA showed classification accuracies of 99.26%,99.63%,99.70%, 99.43% for E-nose - S. Typhimurium, E-nose -E. coli, HSI - S. Typhimurium and HSI -E. coli respectively. PLSR quantitative models showed robust models for S. Typhimurium- (E-nose Rp² = 0.9375, RMSEP = 0.2107 log CFU/g and RPD = 9.7240 and (HSI Rp² = 0.9687 RMSEP = 0.1985 log CFU/g and RPD = 10.3217) and E. coli -(E-nose -Rp² = 0.9531, RMSEP = 0.2057 log CFU/g and RPD = 9.9604) and (HIS- Rp² = 0.9687, RMSEP = 0.2014 log CFU/g and RPD = 10.1731).This novel study shows the overall effectiveness of applying E-nose and HSI for in-situ and nondestructive detection, discrimination and quantification of bacterial foodborne pathogens during the application of food processing technologies like ultrasound for pathogen inactivation.     

A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk

Hydrodynamic cavitation is a powerful tool for the enhancement of various processing applications. This study utilizes continuous hydrodynamic cavitation (CHC) for the inactivation of pathogens in milk for the first time. The thermal characteristics, inactivation performance, damage on the nutritional composition, product safety, and cost of the advanced rotational hydrodynamic cavitation reactor at pilot scale were comprehensively investigated. The inactivation results demonstrated that 5.89, 5.53, and 2.99 ± 0.08 log reductions of Escherichia coli, Staphylococcus aureus, and Bacillus cereus were achieved, respectively, at a final treatment temperature of 70 °C for 1–2 s. Moreover, the detrimental effect of CHC on the nutritional composition of milk, including mineral, fat, protein, and vitamin contents, was similar to that of high-temperature short-time method. The change in the concentrations of general bacteria and E. coli, as well as the pH value and acidity of the CHC treated milk stored at 5 °C for 14 days was found to be close to that of low-temperature long-time pasteurized milk. The cost of the present CHC treatment was $0.00268/L with a production rate of 4.2 L/min. CHC appears to be a remarkable method for the continuous processing of milk, as well as other liquid foods with high nutrition and “fresh-picked” flavor, due to its high efficacy, good scalability, high production capacity, and low operating and equipment costs.     

Combined use of ultrasound-assisted washing with in-package atmospheric cold plasma processing as a novel non-thermal hurdle technology for ready-to-eat blueberry disinfection

Ultrasound (US) has limited disinfection efficacy, and it has been recommended to combine it with chemical disinfectants during fresh produce washing. After washing and before packaging, the disinfection effect of US-assisted washing can be weakened; thus, in-package disinfection is important. As a nutritious fruit, there are no packaged blueberries can be directly eaten. Therefore, in this study, blueberry was selected as the model, and the two most commonly used disinfectants (free chlorine [FC] at 10 ppm and peracetic acid [PAA] at 80 ppm) were combined with low-frequency US (25 kHz) during washing, followed by in-package disinfection using dielectric barrier discharge cold plasma (CP). The disinfection efficacy of US-FC and US-PAA against Escherichia coli O157:H7 and Salmonella Typhimurium was significantly higher than that of US, PAA, or FC alone. The highest disinfection efficacy of CP was observed at the pulse frequency range of 400–800 Hz. For US-FC (1 min) + CP (1 min), an additional 0.86, 0.71, 0.42, and 0.29 log CFU/g of reduction for E. coli O157:H7, S. Typhimurium, aerobic mesophilic counts, and mold and yeast was achieved, respectively, compared with US-FC (2 min) alone. For US-PAA (1 min) + CP (1 min) an additional 0.71, 0.59, 0.32, and 0.21 log CFU/g of reduction was achieved for the above organisms, respectively, compared with US-PAA (2 min) alone. Quality loss (in total color difference, firmness, and anthocyanin content) was not observed after treatment with US-FC + CP, US-PAA + CP, US-FC, or US-PAA. After treatment with US-FC + CP or US-PAA + CP, the reactive oxygen species (ROS) content was significantly lower than that in the other groups, and antioxidant enzyme activity was significantly higher than that in the other groups, suggesting that in-package CP can activate the blueberry antioxidant system to scavenge ROS, thereby lowering the risk of quality loss. US-CP combination not only improves the disinfection efficacy but also lowers quality loss caused by ROS, without prolonging the processing time.     

Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing

Ultrasound has potential to be used for disinfection, and its antimicrobial effectiveness can be enhanced in presence of natural compounds. In this study, we compared the antimicrobial effects of ultrasound at 20 kHz (US 20 kHz) or 1 MHz (US 1 MHz) in combination with carvacrol, citral, cinnamic acid, geraniol, gallic acid, lactic acid, or limonene against E. coli K12 and Listeria innocua at a constant power density in water. Compared to the cumulative effect of the individual treatments, the combined treatment of US 1 MHz and 10 mM citral generated >1.5 log CFU/mL additional inactivation of E. coli K12. Similarly, combined treatments of US 1 MHz and 2 mM carvacrol (30 min), US 20 kHz and 2 mM carvacrol, 10 mM citral, or 5 mM geraniol (15 min) generated >0.5–2.0 log CFU/mL additional inactivation in L. innocua. The synergistic effect of citral, as a presentative compound, and US 20 kHz treatment was determined to be a result of enhanced dispersion of insoluble citral droplets in combination with physical impact on bacterial membrane structures, whereas the inactivation by US 1 MHz was likely due to generation of oxidative stress within the bacteria. Combined ultrasound and citral treatments improved the bacterial inactivation in simulated wash water in presence of organic matter or during washing of inoculated blueberries but only additive antimicrobial effects were observed. Findings in this study will be useful to enhance fresh produce safety and shelf-life and design other alternative ultrasound based sanitation processes.     

Low-intensity ultrasound enhances the antimicrobial activity of neutral peptide TGH2 against Escherichia coli

In recent years, foodborne diseases caused by Escherichia coli are a major threat to the food industry and consumers. Antimicrobial peptides (AMPs) and ultrasound both have good inhibitory effects on E. coli. In this work, the mechanism of action and synergistic effect of an in silico predicted AMP, designated as TGH2 (AEFLREKLGDKCTDRHV), from the C-terminal sequence of Tegillarca granosa hemoglobin, combined with low-intensity ultrasound was explored. The minimal inhibitory concentration (MIC) of TGH2 on E. coli decreased by 4-fold to 31.25 μg/mL under 0.3 W/cm² ultrasound treatment, while the time kill curve analysis showed that low-intensity ultrasound combined with peptide TGH2 had an enhanced synergistic bactericidal effect after 0.5 h. The permeability on E. coli cell membrane increased progressively during combined treatment with peptide TGH2 and low-intensity ultrasound, resulting in the leakage of intracellular solutes, as shown by transmission electron microscopy (TEM). Structural analysis using circular dichroism (CD) revealed that peptide TGH2 has an α-helical structure, showing a slight untwisting effect under 0.3 W/cm² ultrasound treatment for 0.5 h. The findings here provide new insight into the potential application of ultrasound and AMPs combination in food preservation.     

Synergistic antibacterial effects of ultrasound and thyme essential oils nanoemulsion against Escherichia coli O157:H7

Essential oil nanoemulsions have been proven to have stronger antimicrobial effects compared to the essential oil alone or coarse emulsion. Sonoporation could be the promising candidate to trigger a synergistic effect with thyme essential oil nanoemulsion (TEON) and produce a more effective antibacterial efficacy. Therefore, in this study, the bactericidal effects of ultrasound (US) in combination with TEON treatments against Escherichia coli (E. coli) O157:H7 were investigated. The remarkable synergistic effects of US (20 kHz, 255 W/cm², 9 min) and TEON (0.375 mg/mL) treatments at 22 °C reduced E. coli O157:H7 populations by 7.42 ± 0.27 log CFU/mL.The morphological changes of cells exposed to different treatments were observed by scanning electron microscopy and transmission electron microscopy. The results showed that the synergistic effects of the ultrasound and TEON treatments altered the morphology and interior microstructure of organism cells. Laser scanning confocal microscopy (LSCM) images revealed that the combination treatments of ultrasound and TEON altered the permeability of cell membranes, and this affected the integrity of E. coli O157:H7 cells. This was further indicated by the high amounts of nucleic acids and proteins released from these cells following treatment.The results from this study illustrated the mechanisms of the synergistic effects of sonoporation and TEON treatments and provided valuable information for their potential in food pasteurization.     

Destroying antimicrobial resistant bacteria (AMR) and difficult,opportunistic pathogen using cavitation and natural oils/plant extract

The present study reports, for the first time, a new and techno-economic strategy for effective removal of antimicrobial resistant bacteria (AMR) and difficult, opportunistic pathogen using cavitation and natural oils/plant extract. A hybrid methodology using natural oils of known health benefits has been discussed in combination with conventional physico-chemical method of hydrodynamic cavitation that not only provides efficient and effective water disinfection, but also eliminates harmful effects of conventional methods such as formation of disinfection by-products apart from reducing cost of treatment. A proof-of concept is demonstrated by achieving exceptionally high rates for practically complete removal of antimicrobial resistant (AMR) and relatively less researched, gram-negative opportunistic pathogen, Pseudomonas aeruginosa and gram-positive methicillin resistant, Staphylococcus aureus using a natural oil-Peppermint oil and two different cavitating reactors employing vortex flow (vortex diode) and linear flow (orifice) for hydrodynamic cavitation. >99% disinfection could be obtained, typically in less than 10 min, using vortex diode with operating pressure drop of 1 bar and low dose of 0.1% peppermint oil as an additive, depicting very high rates of disinfection. The rate of disinfection can be further increased by using simple aeration which can result in significant lowering of oil dose. The conventional device, orifice requires relatively higher pressure drop of 2 bar and comparatively more time (~20 min) for disinfection. The cost of the disinfection was also found to be significantly lower compared to most conventional processes indicating techno-economic feasibility in employing the developed hybrid method of disinfection for effectively eliminating bacteria including AMR bacteria from water. The developed approach not only highlights importance of going back to nature for not just conventional water disinfection, but also for eliminating hazardous AMR bacteria and may also find utility in many other applications for the removal of antimicrobial bacteria.     

Bactericidal effects of negative and positive ions generated in nitrogen on Escherichia coli

The bactericidal effect of both negative and positive ions generated by a dc electrical corona in nitrogen were investigated. Tryptic soy broth agar plates inoculated with Escherichia coli (E. coli) (strain DH5-α) were placed into a custom-built multi-point-to-plane ion generator situated within a glass chamber. Under a nitrogen atmosphere the plates were exposed to either negative or positive ions for various time periods. The plates were then removed and incubated at 37°C for 15 h and the colonies counted. Exposure to either negative or positive ions produced significant reductions (p<0.05) in colony number. Bacterial plates exposed to a constant 200 μA negative current for 30 min demonstrated a 65% reduction in colony number compared to unexposed plates. Increasing the exposure current to 400 μA, further increased the level of disinfection at 30 min to 91%. Exposure to 200 μA current of positive ions produced a 72% reduction after 10 min and virtual sterilisation after 30 min with a 98% reduction in colony number. These results indicate that exposure to negative and particularly positive ions has a lethal effect on E. coli cells. Cell death could be due to a physiological change in the outer membrane as a result of ionic interactions.     

Experimental and numerical studies on the cavitation in an advanced rotational hydrodynamic cavitation reactor for water treatment

Hydrodynamic cavitation (HC) has emerged as one of the most potential technologies for industrial-scale water treatment. The advanced rotational hydrodynamic cavitation reactors (ARHCRs) that appeared recently have shown their high effectiveness and economical efficiency compared with conventional devices. For the interaction-type ARHCRs where cavitation is generated from the interaction between the cavitation generation units (CGUs) located on the rotor and the stator, their flow field, cavitation generation mechanism, and interaction process are still not well defined. The present study experimentally and numerically investigated the cavitation flow characteristics in a representative interaction-type ARHCR which has been proposed in the past. The cavitation generation mechanism and development process, which was categorized into “coinciding”, “leaving”, and “approaching” stages, were analyzed explicitly with experimental flow visualization and computational fluid dynamics (CFD) simulations. The changes in the cavitation pattern, area ratio, and sheet cavitation length showed high periodicity with a period of 0.5 ms/cycle at a rotational speed of 3,600 rpm in the flow visualization. The experimental and CFD results indicated that sheet cavitation can be generated on the downstream sides of both the moving and the static CGUs. The sheet cavitation was induced and continuously enlarged in the “leaving” and “approaching” stages and was crushed after the moving CGUs coincided with the static CGUs. In addition, vortex cavitation was formed in the vortex center of each CGU due to high-speed rotating fluid motion. The shape and size of the vortex cavitation were determined by the compression effect produced by the interaction. The findings of this work are important for the fundamental understanding, design, and application of the ARHCRs in water treatment.     

Use of aqueous ozone rinsing to improve the disinfection efficacy and shorten the processing time of ultrasound-assisted washing of fresh produce

In minimal processing industry, chlorine is widely used in the disinfection process and ultrasound (US) increases the disinfection efficacy of chlorine and reduces the cross-contamination incidence during washing. Tap water (TW), which has no disinfection effect, is generally used to rinse off sanitizer residues on the surface of disinfected fresh-cut vegetables. In this study, aqueous ozone (AO), a low-cost and residue-free sanitizer, was used to replace TW rinsing in combination with US (28 kHz)–chlorine (free chlorine [FC] at 10 ppm, a concentration recommended for industrial use) for the disinfection of fresh-cut lettuce as a model. US–chlorine (40 s) + 2.0 ppm AO (60 s) treatment resulted in browning spots on lettuce surface at the end of storage. In contrast, US–chlorine (40 s) + 1.0 ppm AO (60 s) did not lead to deterioration of the sensory quality (sensory crispness, color, and flavor) and a change in total color difference, and the activities of browning-related enzymes were significantly lower. Moreover, US–chlorine (40 s) + 1.0 ppm of AO (60 s) treatment led to significantly lower counts of Escherichia coli O157:H7, Salmonella Typhimurium, aerobic mesophilic (AMC), and molds and yeasts (M&Y) on days 0–7 than US–chlorine (60 s) + TW (60 s) and single 1.0 ppm AO (120 s) treatments, suggesting that AO provided an additional disinfection effect over TW, while reducing the overall processing time by 20 s. Cell membrane permeability analysis (alkaline phosphatase, protein, nucleotide, and adenosine triphosphate leakage) showed that the combination with 1.0 ppm AO caused more severe cell membrane damage in E. coli O157:H7 and S. Typhimurium, explaining the higher disinfection efficacy. 16S rRNA sequencing revealed that following US–chlorine (40 s) + 1.0 ppm of AO (60 s) treatment, Massilia and Acinetobacter had higher relative abundances (RAs) on day 7 than after US–chlorine (60 s) + TW (60 s) treatment, whereas the RAs of Escherichia–Shigella was significantly lower, indicating that the former treatment has a superior capacity in maintaining a stable microbial composition. This explains from an ecological point of view why US–chlorine (40 s) + 1.0 ppm of AO (60 s) led to the lowest AMC and M&Y counts during storage. The study results provide evidence that AO has potential as an alternative to TW rinsing to increase the disinfection efficacy of US–chlorine.