The aim of this study was to evaluate three processes for the removal of organic matter and inactivation of Salmonella spp re inoculated in water from pig farms. Specific water samples were obtained to perform physical, chemical and microbiological characterization. Next, the operating conditions that favored the photolysis process were selected through a 2x2 factorial design. Finally, inactivation/removal kinetics were carried out, assessing UV254 nm photolysis, UV254 nm photolysis with hydrogen peroxide H2O2 at 15 ppm and hydrogen peroxide H2O2 at 15 ppm. The inactivation of Salmonella spp was favored by using an aeration of 1 L/min and with a concentration of Salmonella spp of 1x104 UFC/ml obtaining an inactivation of 97.3±1.9% after 10 minutes of treatment. On the other hand, for the inactivation kinetics it was established that the best treatments were photolysis and photolysis/H2O...

The aim of this study was to evaluate three processes for the removal of organic matter and inactivation of Salmonella spp re inoculated in water from pig farms. Specific water samples were obtained to perform physical, chemical and microbiological characterization. Next, the operating conditions that favored the photolysis process were selected through a 2x2 factorial design. Finally, inactivation/removal kinetics were carried out, assessing UV254 nm photolysis, UV254 nm photolysis with hydrogen peroxide H2O2 at 15 ppm and hydrogen peroxide H2O2 at 15 ppm. The inactivation of Salmonella spp was favored by using an aeration of 1 L/min and with a concentration of Salmonella spp of 1x104 UFC/ml obtaining an inactivation of 97.3±1.9% after 10 minutes of treatment. On the other hand, for the inactivation kinetics it was established that the best treatments were photolysis and photolysis/H2O...