Results 101 to 110 of about 51,801 (265)
Legionella Occurrence in Buildings: Implications of Public Water System Disinfectant and Residual
AWWA Water Science, Volume 8, Issue 3, May/June 2026.ABSTRACT Legionella pneumophila is an opportunistic drinking water microorganism of serious health concern. Anticipated revisions to U.S. EPA's Microbial and Disinfection Byproduct Rules may propose a numeric minimum disinfectant residual—rather than the current “detectable”—in part to better control Legionella in drinking water distribution systems ...
Emily von Hagen +3 more
wiley +1 more source
Journal of High Institute of Public Health, 2016 Background: Kariesh cheese is the most popular soft cheese consumed in Egypt especially in the countryside. Some of Kariesh cheese is produced in equipped factories, but most in farmers’ homes and unlicensed places not under standard requirements for ...
Hawazen A. Salem +2 more
doaj +1 more source
Fecal Coliforms and Total Coliforms Removal in Water Using Radio-Frequency (RF) Plasma System
Modern Applied Science, 2015 A radio-frequency plasma system (RF) was used to investigate the removal of microorganisms from water.Plasma generated by RF radiation can produce active compounds (H•, •OH, H2O2, O3, etc.) that have a highoxidation potential and can kill microorganisms present in water (fecal coliforms and total coliforms). Thefrequency of the plasma system was set to
Reni Desmiarti +2 more
openaire +2 more sources
Impact of Rainfall on Coliform and Parasite Levels in Local Groundwater [PDF]
, 2019 Undergraduate ...
Arrasmith, Cara +4 more
core +1 more source
The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat
Cereal Chemistry, Volume 103, Issue 3, Page 288-299, May/June 2026.ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa +3 more
wiley +1 more source
Evaluation of Microbial Quality of Bottled Water in Iran
Muhandisī-i Bihdāsht-i Muḥīṭ, 2014 Background: Because of population growth, limited access to fresh water resources, the need to use bottled water, controlling microbial quality of bottled water is important.
Mahmood Alimohammadi +4 more
doaj
Effect of Waste Discharges into a Silt-laden Estuary: A Case Study of Cook Inlet, Alaska [PDF]
, 1972 Cook Inlet is not well known. Although its thirty-foot tidal range is widely appreciated, its other characteristics, such as turbulence, horizontal velocities of flow, suspended sediment loads, natural biological productivity, the effects of fresh ...
Britch, Robert +3 more
core
Reactive and mixing processes governing ammonium and nitrate coexistence in a polluted coastal aquifer [PDF]
, 2018 A comprehensive hydrochemical, stable isotope and microbial analyses characterisation has been performed to evaluate the sources of groundwater, nitrogen pollution and degradation processes occurring in an industrial polluted coastal aquifer in the ...
Aravena, Ramon +4 more
core +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.In dairy powder manufacturing facilities, the repeated isolation of clonally related Cronobacter sakazakii isolates underscores the persistent challenge of eliminating contamination risks posed by this pathogen, which may rapidly proliferate under conducive environmental conditions.
Qicheng Hao, Francis Butler
wiley +1 more source
Coliform and Total Bacterial Counts in Spices, Seasonings, and Condiments
Journal of AOAC INTERNATIONAL, 1966 Abstract The regulatory program of the Tennessee Food and Drug Division has been extended to include microbiological contaminants in spices, seasonings, and condiments. Samples were examined for aerobic plate count, coliform count, and acid tolerant bacteria and mold counts.
Linda Fry, Fred Warmbrod
openaire +1 more source