A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid

Autores
Flores, Marina Judith; Lescano, Maia Raquel; Brandi, Rodolfo Juan; Cassano, Alberto Enrique; Labas, Marisol Daniela
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The chemical inactivation of Escherichia coli employing a commercial mixture of peracetic acid (PAA) was studied. For this purpose, experiments were carried out using dilutions of the unmodified mixture, and also the same mixture but altered with hydrogen peroxide (HP) previously inhibited. Also, these results were compared to those obtained before employing HP alone. It was found that the mixture is much more efficient than HP and PAA acting separately. Furthermore, it was found that PAA without HP is much more efficient than HP alone. A plausible explanation is presented. The homolysis of PAA would give rise to a chain reaction that generates a significant number of highly oxidizing radicals. An attacking scheme to bacteria in two stages is proposed, where the initial step, mainly caused by PAA, is very fast and eliminates some specific components of the bacteria that would otherwise inhibit the parallel action of HP. Thereafter, the emergence of a potentiating synergetic action of the second oxidant seems to be immediately unveiled.
Fil: Flores, Marina Judith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Lescano, Maia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Brandi, Rodolfo Juan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; Argentina
Fil: Cassano, Alberto Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; Argentina
Fil: Labas, Marisol Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; Argentina
Materia
Commercial Peracetic Acid
Synergism
Hydrogen Peroxide
Water Disinfection
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9255
Acceder
id CONICETDig_41c554c9c9cd3ee1a53687861dadc0e2
oai_identifier_str oai:ri.conicet.gov.ar:11336/9255
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acidFlores, Marina JudithLescano, Maia RaquelBrandi, Rodolfo JuanCassano, Alberto EnriqueLabas, Marisol DanielaCommercial Peracetic AcidSynergismHydrogen PeroxideWater Disinfectionhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.7https://purl.org/becyt/ford/2The chemical inactivation of Escherichia coli employing a commercial mixture of peracetic acid (PAA) was studied. For this purpose, experiments were carried out using dilutions of the unmodified mixture, and also the same mixture but altered with hydrogen peroxide (HP) previously inhibited. Also, these results were compared to those obtained before employing HP alone. It was found that the mixture is much more efficient than HP and PAA acting separately. Furthermore, it was found that PAA without HP is much more efficient than HP alone. A plausible explanation is presented. The homolysis of PAA would give rise to a chain reaction that generates a significant number of highly oxidizing radicals. An attacking scheme to bacteria in two stages is proposed, where the initial step, mainly caused by PAA, is very fast and eliminates some specific components of the bacteria that would otherwise inhibit the parallel action of HP. Thereafter, the emergence of a potentiating synergetic action of the second oxidant seems to be immediately unveiled.Fil: Flores, Marina Judith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Lescano, Maia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Brandi, Rodolfo Juan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; ArgentinaFil: Cassano, Alberto Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; ArgentinaFil: Labas, Marisol Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; ArgentinaIwa Publishing2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9255Flores, Marina Judith; Lescano, Maia Raquel; Brandi, Rodolfo Juan; Cassano, Alberto Enrique; Labas, Marisol Daniela; A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid; Iwa Publishing; Water Science And Technology; 69; 1-2014; 358-3630273-1223enginfo:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.2166/wst.2013.721info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:14:27Zoai:ri.conicet.gov.ar:11336/9255instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:14:27.917CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
title A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
spellingShingle A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
Flores, Marina Judith
Commercial Peracetic Acid
Synergism
Hydrogen Peroxide
Water Disinfection
title_short A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
title_full A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
title_fullStr A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
title_full_unstemmed A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
title_sort A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid
dc.creator.none.fl_str_mv Flores, Marina Judith
Lescano, Maia Raquel
Brandi, Rodolfo Juan
Cassano, Alberto Enrique
Labas, Marisol Daniela
author Flores, Marina Judith
author_facet Flores, Marina Judith
Lescano, Maia Raquel
Brandi, Rodolfo Juan
Cassano, Alberto Enrique
Labas, Marisol Daniela
author_role author
author2 Lescano, Maia Raquel
Brandi, Rodolfo Juan
Cassano, Alberto Enrique
Labas, Marisol Daniela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Commercial Peracetic Acid
Synergism
Hydrogen Peroxide
Water Disinfection
topic Commercial Peracetic Acid
Synergism
Hydrogen Peroxide
Water Disinfection
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.7
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The chemical inactivation of Escherichia coli employing a commercial mixture of peracetic acid (PAA) was studied. For this purpose, experiments were carried out using dilutions of the unmodified mixture, and also the same mixture but altered with hydrogen peroxide (HP) previously inhibited. Also, these results were compared to those obtained before employing HP alone. It was found that the mixture is much more efficient than HP and PAA acting separately. Furthermore, it was found that PAA without HP is much more efficient than HP alone. A plausible explanation is presented. The homolysis of PAA would give rise to a chain reaction that generates a significant number of highly oxidizing radicals. An attacking scheme to bacteria in two stages is proposed, where the initial step, mainly caused by PAA, is very fast and eliminates some specific components of the bacteria that would otherwise inhibit the parallel action of HP. Thereafter, the emergence of a potentiating synergetic action of the second oxidant seems to be immediately unveiled.
Fil: Flores, Marina Judith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Lescano, Maia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Brandi, Rodolfo Juan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; Argentina
Fil: Cassano, Alberto Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; Argentina
Fil: Labas, Marisol Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería y Ciencias Hídricas; Argentina
description The chemical inactivation of Escherichia coli employing a commercial mixture of peracetic acid (PAA) was studied. For this purpose, experiments were carried out using dilutions of the unmodified mixture, and also the same mixture but altered with hydrogen peroxide (HP) previously inhibited. Also, these results were compared to those obtained before employing HP alone. It was found that the mixture is much more efficient than HP and PAA acting separately. Furthermore, it was found that PAA without HP is much more efficient than HP alone. A plausible explanation is presented. The homolysis of PAA would give rise to a chain reaction that generates a significant number of highly oxidizing radicals. An attacking scheme to bacteria in two stages is proposed, where the initial step, mainly caused by PAA, is very fast and eliminates some specific components of the bacteria that would otherwise inhibit the parallel action of HP. Thereafter, the emergence of a potentiating synergetic action of the second oxidant seems to be immediately unveiled.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/9255
Flores, Marina Judith; Lescano, Maia Raquel; Brandi, Rodolfo Juan; Cassano, Alberto Enrique; Labas, Marisol Daniela; A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid; Iwa Publishing; Water Science And Technology; 69; 1-2014; 358-363
0273-1223
url http://hdl.handle.net/11336/9255
identifier_str_mv Flores, Marina Judith; Lescano, Maia Raquel; Brandi, Rodolfo Juan; Cassano, Alberto Enrique; Labas, Marisol Daniela; A novel approach to explain the inactivation mechanism of Escherichia coli employing a commercially available peracetic acid; Iwa Publishing; Water Science And Technology; 69; 1-2014; 358-363
0273-1223
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.2166/wst.2013.721
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Iwa Publishing
publisher.none.fl_str_mv Iwa Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980772514889728
score 12.993085

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