H2S paper strip method - A bacteriological test for faecal coliforms in drinking water at various temperatures
H2S paper strip method - A bacteriological test for faecal coliforms in drinking water at various temperatures
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H2S试纸条法 不同温度饮用水中粪大肠菌群的细菌学检测
DOI：
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
G. Ho
中科院分区：
文献类型：
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作者：
J. Pillai;K. Mathew;R. Gibbs;G. Ho
水传播疾病引起的流行病是一个全球性的健康问题。饮用水的粪便污染是这些疾病暴发的主要原因。根据世界卫生组织（1996年）的规定，100毫升的饮用水样本不应含有任何大肠菌群，才算安全。目前用于常规检测的标准方法有许多局限性，特别是在偏远地区应用时。H2S方法是一种现场、廉价且易于使用的方法，用于检测偏远和农村地区的饮用水。本文分析了H_2S法检测饮用水中粪便污染的可靠性。研究了可检测到的粪便大肠菌群的最低水平以及在不同污染水平下所需的潜伏期。还确定了该方法有效的温度范围和在不同温度下所需的孵育期。发现H2S方法能够检测低至1 CFU/100 ml大肠菌群水平的污染。虽然H2S方法可以在20至44 ℃的温度范围内使用，但在28至37 ℃之间的温度下得到的结果更快。在摄氏37度的温度下，只需要24小时的培养期，这是最合适的培养温度。潜伏期随温度的升高或降低而延长。
Epidemics arising from waterborne diseases are a global health problem. Faecal contamination of drinking water is the main cause of these outbreaks. According to WHO (1996) for drinking water to be safe, a 100 ml sample should not contain any coliform bacteria. The standard methods currently used for routine testing have many limitations especially when applied in remote areas. The H2S method has been developed as an on-site, inexpensive and easy to use method to test drinking water for remote and rural areas. The present work analyses the reliability of the H2S method for detecting faecal contamination in drinking water. The minimum level of faecal coliforms that could be detected and the incubation period required at various levels of contamination were studied. The range of temperatures at which the method was effective and the incubation period required at various temperatures were also determined. The H2S method was found to be able to detect contamination down to a level of 1 CFU/100 ml of coliform bacteria. Although the H2S method could be used at a temperature range of 20 to 44oC, temperatures between 28 to 37oC gave faster results. An incubation period of only 24 hours was required at 37oC, which was found to be the most suitable incubation temperature. The incubation period increased with a decrease or increase in temperature.