Effect of chlorine dioxide and hydrogen peroxide on elimination of Salmonella Enteritidis in wastewater from fruit and vegetable-processing industry

摘要

Survival times of the title bacteria at 4 degrees C and 20 degrees C as well as effectiveness of their removal by treatment of the wastewater with ClO2 or H2O2 were detd. Total disinfection of wastewater was reached after application CIO2 or H2O2 doses of 3.0 g/dm(3) or 1.67 g/dm(3) of wastewater, resp.