title: Effect of Water Hardness on Efficacy of Sodium Hypochlorite Inactivation of Escherichia coli O157:H7 in Water.
abstract: This study examined how the hardness of water affected the efficacy of sodium hypochlorite in inactivating Escherichia coli O157:H7 in water. Water was prepared at different degrees of total hardness (0, 50, 100, 200, 500, 1,000, 2,000, and 5,000 mg/liter CaCO3). Inactivation was assessed at different levels of free chlorine (0, 0.2, 0.5, and 1.0 ppm) at 2 to 4°C and pH 6.5. Thirty milliliters of chlorinated water was inoculated with 6 log CFU/ml of E. coli O157:H7 and allowed to mix for 3, 10, 20, or 30 s. In the absence of sodium hypochlorite, no reduction in counts of E. coli O157:H7 was observed regardless of the degree of water hardness. However, in the presence of hard water, under certain chlorine concentrations and exposure times, the reduction of E. coli O157:H7 in chlorinated hard water was significantly less than the reduction observed in chlorinated deionized water. For example, after exposure to 0.5 ppm of free chlorine for 10 s, E. coli O157:H7 counts were reduced by 4.8 ± 1.4, 2.0 ± 1.3, 1.6 ± 0.7, 0.5 ± 0.7, and 0.0 ± 0.1 log CFU/ml in water containing 0, 100, 1,000, 2,000, and 5,000 mg/liter CaCO3, respectively. With the exception of 5,000 mg/liter CaCO3, the effect of water hardness was no longer visible after 20 s of exposure to 0.5 ppm of free chlorine. Also, hard water significantly lowered the efficacy of sodium hypochlorite at 3 s of exposure to 1.0 ppm of free chlorine. But after 20 s of exposure to 1.0 ppm of free chlorine, the impact of water hardness was no longer observed. This study demonstrated that water hardness can affect the germicidal efficacy of sodium hypochlorite, and such an impact may or may not be apparent depending on the condition of the solution and the treatment time at which the observation is made. Under the conditions typically seen in commercial produce washing operations, the impact of water hardness on chlorine efficacy is likely to be insignificant compared with that of organic load.
authors.affiliation: Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501.
authors.forename: Sara
authors.initials: S
authors.lastname: Swanson
authors.affiliation: U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA.
authors.forename: Tong-Jen
authors.initials: TJ
authors.lastname: Fu
mesh_terms: D002713:Chlorine / Q000494:pharmacology; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000494:pharmacology; D019453:Escherichia coli O157 / Q000187:drug effects*; D005511:Food Handling; D005516:Food Microbiology; D012973:Sodium Hypochlorite / Q000494:pharmacology*; D014867:Water / Q000494:pharmacology
chemical_list: D004202:Disinfectants; D014867:Water; D002713:Chlorine; D012973:Sodium Hypochlorite
keywords: Chlorine inactivation; Escherichia coli O157:H7; Water hardness