Chlorination of pathogenic E coli O157 Available to Purchase

Foodborne outbreaks of infectious disease caused by enteropathogenic E coli O157 have occurred throughout Japan since 1996. This study was undertaken to check whether commonly used chlorination could effectively inactivate E coli O157 in water. Pathogenic E coli 157 could be as easily inactivated by chlorine as non-pathogenic E coli K12. Although the presence of suspended solids (<5mg/L) reduced the rate of E coli inactivation, waters obtained from properly operated treatment systems, including chlorination, would be safe against pathogenic E coli O157.