Biological stability of drinking water refers to the concept of providing consumers with
drinking water of same microbial quality at the tap as produced at the water treatment facility …

There is increasing evidence that consumption of raw fresh produce is a major factor
contributing to human gastrointestinal illness. A wide variety of pathogens contribute to …

There is an expanding body of evidence that free-living amoebae (FLA) increase both the
numbers and virulence of water-based, human-pathogenic, amoeba-resisting …

Foodborne illness outbreaks linked to fresh produce are becoming more frequent and
widespread. High impact outbreaks, such as that associated with spinach contaminated with …

In industrial countries, we take safe drinking water for granted. Due to an increase in world
population, the microbiological safety of drinking water is becoming a worldwide concern …

Granular Activated Carbon (GAC) adsorption filtration is commonly used in drinking water
treatment to remove NOM and micro-pollutants and on base of the process conditions a …

Bacteria and metazoan zooplankton (mainly crustaceans) are often viewed as 2 separate
functional groups in the pelagic food webs indirectly linked via nutrient cycling and trophic …

Free-living amoebae might be pathogenic by themselves and be a reservoir for bacterial
pathogens, such as Legionella pneumophila. Not only could amoebae protect intra-cellular …

Invertebrates such as Asellus aquaticus, halacarid mites, copepods and cladocerans are
known to regularly occur in drinking water distribution systems (DWDS). An eight-year study …

An increase in food-borne illnesses in the United States has been associated with fresh
produce consumption. Irrigation water presents recognized risks for microbial contamination …