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Effects of temperature and pH on reduction of bacteria in a pointof- use drinking water treatment product for emergency relief

Applied and Environmental Microbiology (2013) 79(6) 2107-2109
DOI: 10.1128/AEM.03696-12
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Abstract

The effects of temperature and pH on the water treatment performance of a point-of-use (POU) coagulant/disinfectant product were evaluated. Cold temperatures (5°C) reduced the bactericidal efficiency of the product with regard to Escherichia coli and total coliform log10 reductions. © 2013, American Society for Microbiology.

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APA

Marois-Fise, J. T., Carabin, A., Lavoie, A., & Dorea, C. C. (2013). Effects of temperature and pH on reduction of bacteria in a pointof- use drinking water treatment product for emergency relief. Applied and Environmental Microbiology, 79(6), 2107–2109. https://doi.org/10.1128/AEM.03696-12

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