Microbial contamination of food and beverage products is a potentially catastrophic occurrence resulting in foodborne illness or food spoilage. The same nutritive properties that render cheese and dairy products such a valuable food also provide an ideal growth medium for microbes if contamination occurs.
Many are turning to UV as an effective barrier to enable the reuse of wastewater, for indirect reuse, and aquifer recharge.
In the summer of 2012, BlueInGreen partnered with a facility in Arkansas to study disinfection of wastewater and removal of emerging contaminants of concern (ECC) by utilizing dissolved ozone. The plant has a firm capacity of 12 MGD and includes primary clarification, activated sludge, secondary clarification, and sand filtration prior to the existing UV system.
The Littleton/Englewood wastewater treatment plant, Colorado, put in place processes to effectively monitor the levels of ammonia in their wastewater treatment.
Hypochlorite has some significant environmental concerns associated with DBPs and residual toxicity.
Homes, industry, schools, and businesses all generate sanitary waste, or sewage. Sewage treatment is a multistage process that cleans up wastewater before discharge or reuse. In the final step of the treatment, disinfectants are added to kill disease-causing organisms. Common disinfectants are chlorine gas and sodium hypochlorite. Chlorine dosage levels are designed to leave almost no residual in the wastewater after treatment
UV disinfection systems disinfect water using UV light at the 254 nm wavelength. UV light at this wavelength actually destroys the DNA of microbiological material in the water which prevents dangerous viruses such as cryptosporidium and e-coli from reproducing and causing harm.
Chlorine has long been used as a primary disinfection method for many water and wastewater treatment applications. However, there is growing concern about the harmful DBP’s produced by the use of chlorine.
|
|
|
|
|
|
|
|
|