Every year, supposedly safe municipal water supplies cause outbreaks of enteric illness. Using the Wisconsin outbreak example from the 1990s, explain how pathogens can slip through water analysis and treatment processes undetected and untreated.
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Every year, supposedly safe municipal water supplies cause outbreaks of enteric illness.
Using the Wisconsin outbreak example from the 1990s, explain how pathogens can slip through water analysis and treatment processes undetected and untreated.
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- Coliforms are commonly used as an indicator of drinking water quality. As we discussed, in March and April of 1993 there was a major outbreak of gastrointestinal illness in Milwaukee, Wisconsin caused by contamination in the public drinking water supply. As summarized by MacKenzie et al.1, “throughout the period from February to April 1993, samples of treated water from both (water treatment) plants were negative for coliforms and were within the limits set by the Wisconsin Department of Natural Resources for water quality.” Why, in this case, did coliforms remain at acceptable levels despite water contamination that resulted in over 400,000 cases of gastrointestinal illness?a) Define 'Disinfection' and 'Sterilization' OR differentiate between them. b) Enlist the different methods of 'Disinfection' which method would you recommend for 'Municipal Water Supply' and WHY? Depending on the availability of 'Source of Water which 'Source' is more important than the other for disinfection and WHY? Give reason. c) of them is stronger than the other and by what percentage? Define or differentiate between “Free Available Chlorine" and “Combined Available Chlorine". Write their Chemical Formulae and mention which one d) Define “Break Point Chlorination". With the help of a neat Figure' show the "Break Point" and also show "Combined Available Chlorine", "Free Available Chlorine" and "Total Available Chlorine". Mention the “Dosage" in order to obtain a “Free Available Chlorine Residual" of about 0.5 mg/l or above. e) Define the term “Chlorine Demand" of water. What are the "Factors" OR enlist the "Factors" that show the "Effectiveness of Chlorine".Microorganism growth in complex natural environments such as soils and waters can be utilized to carry out environmental management processes. Give one term for the process you would use to cleanse a marine oil spill and discuss at least 3 types thereof. Outline factors that would facilitate the success of the process you mentioned on 1. Discuss the use of indicator organisms in testing the quality of drinking water.
- The following is not an indication of a very low BOD except? A The water is healthy thus, water quality is high. B) Contamination is present. c) The available microorganisms are uninterested in consuming the available organics. The available microorganisms are dead or dying.A water sample was taken from the Waikato River and returned to the laboratory to analyse water quality parameters. If the agar plate CFU number counting method is used, we can only expect 0.1 - 10% of the containing microbial species can form colonies on the agar plates. True FalseMicro-organism play an important role for the biological treatment of sewage.justify
- Which statement among A-C is not applicable to flocculation, or floc formation, during wastewater treatment? A) O Filamentous bacteria enhance floc formation. B) O Flocculation is important for the production of a clear effluent stream of wastewater. O O Flocculation decreases the amount of BOD entering the effluent stream of wastewater. D) OA-C are all applicable.The survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its environment. Give the principle of microbial destruction/microbe population control behind salting dried fish.The survival, growth and reproduction of microorganisms are influenced by physical and nutritional factors in its environment. Give the principle of microbial destruction/microbe population control behind making jam and jelly.
- Describe the three stages of sewage treatment.Give a microbial species or microbial group that could be involved in the following: Alcohol production in grape juice? Spoilage of vacuum packaged chicken sausage stored at 2c? Spoilage of strawberries? Scombroid fish poisoning? Spoilage of honey?Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on oranges