Evaluation of photolysis, photolysis/H2O2 and H2O2 as treatments for the reduction of Salmonella spp in water of pig farms

Authors

  • Cynthia Lorena Valencia Laboratorio de Microbiología de Alimentos, Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana
  • Aura M. Pedroza-Rodríguez Laboratorio de Microbiología Ambiental y Suelos, Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana
  • Iliana Constanza Chamorro Tobar Centro de Investigación y Transferencia de Tecnología del Sector Porcícola – CENIPORCINO, Asociación Porkcolombia, Fondo Nacional de la Porcicultura, Bogotá D.C.
  • Diana Corina Zambrano Centro de Investigación y Transferencia de Tecnología del Sector Porcícola – CENIPORCINO, Asociación Porkcolombia, Fondo Nacional de la Porcicultura, Bogotá D.C.
  • Ana Karina Carrascal Camacho Laboratorio de Microbiología de Alimentos, Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana

DOI:

https://doi.org/10.15381/rivep.v31i4.17205

Keywords:

photolysis UV, photolysis/H2O2, Salmonella spp inactivation, water, porcine industry

Abstract

The aim of this study was to evaluate three processes for the removal of organic matter and inactivation of Salmonella spp re inoculated in water from pig farms. Specific water samples were obtained to perform physical, chemical and microbiological characterization. Next, the operating conditions that favored the photolysis process were selected through a 2x2 factorial design. Finally, inactivation/removal kinetics were carried out, assessing UV254 nm photolysis, UV254 nm photolysis with hydrogen peroxide H2O2 at 15 ppm and hydrogen peroxide H2O2 at 15 ppm. The inactivation of Salmonella spp was favored by using an aeration of 1 L/min and with a concentration of Salmonella spp of 1x104 UFC/ml obtaining an inactivation of 97.3±1.9% after 10 minutes of treatment. On the other hand, for the inactivation kinetics it was established that the best treatments were photolysis and photolysis/H2O2, without significant differences. At 30 seconds of exposure, the inactivation of Salmonella was 99.9±2.4% in T1, with a removal of chemical oxygen demand (COD), NO3 and NO2 of 30±2, 27±3, 83±4, 41±1.0 and 99±5% for T1 and T2 respectively. The bacteria recovered in T2 and T3 and the treatments had no residual effect, determining that the final populations were 8 CFU/ml and 3x103 CFU/ml, respectively.

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Published

2020-12-21

Issue

Vol. 31 No. 4 (2020)

Section

Artículos Primarios

License

Copyright (c) 2020 Cynthia Lorena Valencia, Aura M. Pedroza-Rodríguez, Iliana Constanza Chamorro Tobar, Diana Corina Zambrano, Ana Karina Carrascal Camacho

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How to Cite

Valencia, C. L., Pedroza-Rodríguez, A. M., Chamorro Tobar, I. C., Zambrano, D. C., & Carrascal Camacho, A. K. (2020). Evaluation of photolysis, photolysis/H2O2 and H2O2 as treatments for the reduction of Salmonella spp in water of pig farms. Revista De Investigaciones Veterinarias Del Perú, 31(4), e17205. https://doi.org/10.15381/rivep.v31i4.17205