Physical Sciences and Mathematics Commons^™

Ph Effect On The Formation Of Thm And Haa Disinfection Byproducts And Potential Control Strategies For Food Processing, Yen-Con Hung, Brian W. Waters, Veerachandra K. Yemmireddy, Ching-Hua Huang

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Chlorine-based sanitizers have seen wide spread use in food sanitation. The reaction of chlorine species with organic matter is a concern for two reasons. Available chlorine can be “used up” by organic compounds resulting in a lower amount of chlorine available for disinfection. Another concern is that some forms of chlorine can react with some organic compounds to form toxic halogenated disinfection byproducts (DBPs). Many studies have been conducted to evaluate the role of hypochlorous acid (HOCl) and hypochlorite ion (OCl−) in the production of DBPs with a particular interest in the production of trihalomethanes (THMs) and haloacetic acids (HAAs). …