Effect of boiling on removing of shiga toxins from drinking water samples

Abstract

Shiga toxin producing E. coli has been considered an emerging food borne pathogen that causes haemorrhagic colitis, abdominal pain, and occasional fevers; along with haemolytic uremic syndrome that develops in 5-8% of cases. The main natural reservoir of shiga toxins is ruminants such as cattle and; however, faecal contamination during manual milking, along with poor hygiene practices during cheese preparation, allows for the presence of toxins in raw milk. These conversational water treatment methods of drinking water are needed to modifications for disinfection of microbes and removing their toxins from drinking water sources with very low cost, this is the main objective of this present study. ELISA method is used for detection of toxin level in drinking water which is reliable, microbial contamination is confirmed by media cultural growth. Ferrous salt is used as coagulant before boiling that makes it effective treatment. After treatment of conventional method of pasteurization with addition of ferrous salt, results revealed that 99% toxin of shiga removed with achievement of maximum success. The high values shown of toxins in canal water sample as 23.5mg/l and very low value seen in ground water samples as 0.7 mg/l. Proper pasteurization of contaminated water with coagulant agent gives the reduced value of toxins and contamination which is highly best for safe water drinking.