Coliform Group Research Articles

Comparação da qualidade de dietas distribuídas em seringas e frascos e seu custo em um lactário de um instituto nacional de saúde

Introduction: Healthcare-associated infections are considered a serious public health issue. When caring for newborns admitted to the Neonatal Intensive Care Unit, the administration of a diet contaminated with pathogenic microorganisms can help spread infections. Objective: To compare the cost and microbiological quality of the diet offered in syringes and bottles by the lactator for enteral administration to patients admitted to the Neonatal Intensive Care Unit (NICU). Methods: An exploratory experimental study “in loco” carried out between January and May 2019, consisting of the microbiological analysis of 72 samples of enteral diets and pasteurized donor human milk (PDHM) distributed in syringes and bottles. The microbiological parameters used were those of the Board of Health Collegiate Resolution No. 63/2000 and No. 171/2006. The microbiological quality of the water used in the reconstitution of the enteral diet; the swab of the manipulators’ hands and oropharynx; surfaces such as benches and equipment, utensils, and the air quality of the areas for diet preparation were also assessed. The critical control points of the diet manipulation flowcharts reviewed were defined. Results: In the enteral diet samples, coliforms at 35˚C and mesophilic aerobic microorganisms above the established standards levels were found in both modalities of the diet administration (bottle and syringe) during two days of collection (lots). In the LHOP samples, no microorganisms from the coliform group were found. When filling plastic bottles, mesophilic bacteria exceeding the established standards were detected. It was observed that the cost of distributing the diet in bottles was higher than that of using a syringe. Conclusion: It was found that the microbiological quality of the diets supplied in syringes was safer than that of the diets distributed in bottles. In addition, the diet infusion time was shorter and cost was lower with the use of the syringe.

Effect of Cold PlasmaTreatment on Physicochemical and Microbiological Properties of Clotted Cream

The aim of this study was to determine the effect of cold plasma treatment, which was applied by using two different gases (O2 and Ar) and their mixtures onto sample surfaces for different intervals, on the physicochemical and microbial parameters of clotted cream during storage for up to 10 days. Cold plasma treatment caused a decrease in pH, aw, L*, and b* values of clotted cream samples and an increase in their a* and TBA values. The pH values of samples ranged from 4.68 to 6.67, and the range for aw values was between 0.903 and 0.803. For TBA, the highest change was observed in the K2 sample with 0.479 mg malondialdehyde/kg. The color L* values of all samples were between 99.79 and 93.82, a* values between 1.82 and 1.22, and b* values between 6.22 and 4.74. Among the treatments, the treatment of O2-Ar gas mixture (50-50%) resulted in the highest decrease in the total counts of aerobic mesophilic bacteria (TMAB), total aerobic psychrophilic bacteria, proteolytic bacteria, yeast-molds, coliform group bacteria, and Staphylococcus aureus. Compared to the control sample, at the end of 10 days of storage, a decrease of 2.41 for TMAB, 3.64 for total yeast-mold, 4.23 for coliform group bacteria, and 4.72 log cfu/g for S. aureus was achieved. Results indicated that the cold plasma treatment did not cause significant changes in the physicochemical values of clotted cream samples but reduced their microbial load.

The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply.

Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage composition and temperature are primary factors influencing microbial growth, yet these aspects are not fully understood. This study investigates the effects of temperature and encapsulation on EPA content in nano-products over time. Nano-powder and nanobeads derived from Nannochloropsis sp. served as raw materials. Additionally, changes in aerobic plate counts and coliform groups were monitored. The results indicated that nanobeads, due to their more complex processing and less mature packaging, were more susceptible to coliform contamination compared to nano-powder. In terms of EPA stability, nanobeads exhibited a longer storage life than nano-powder. The oxidation rate of both nano-powder and nanobeads was faster at 37 °C than at 25 °C. These findings can inform general shelf life estimation, rapid detection of total lipid content in nano-products and macro extraction of nano-oil. Moreover, they have significant implications for delaying EPA oxidation in nano-products and improving hygienic quality control for microbial detection. © 2024 Society of Chemical Industry.

INVESTIGATION OF USAGE OPPORTUNITIES OF DIFFERENT PROPORTIONS OF WHEY AND CHIA SEED FLOUR IN BUTTERMILK

In this study, it was aimed to obtain a functional beverage with high nutritional value by using whey and chia seed flour in the production of buttermilk. In addition to its high nutritional value, while preventing whey from causing environmental pollution as a waste material, it is aimed to obtain a new dietary product with chia seed flour containing 34-40g fiber per 100g, antioxidant, omega-3 fatty acid and rich protein content. Experimental buttermilk samples were prepared by adding whey (PAS) and chia seed flour at different rates. K (control group), K2 (%1 Chia seed meal), K3 (%0,5 Chia seed meal), Group 1 (25% Whey + %1 Chia seed meal), Group 2 (25% Whey + %0,5 Chia seed meal), 3. Group (50% Whey + %1 Chia seed meal), 4.Experimental groups prepared as a group (50% Whey + %0,5 Chia seed flour) were kept at +4 ̊C and their physical, chemical and sensory properties were examined on the 1st, 3rd, 5th, 7th and 14th days. In the experimental buttermilk samples we researched, the use of whey and chia seed flour was found to have a significant effect on psychrophilic bacteria count (log cfu/ml), coliform group bacteria (log cfu/ml), yeast-mold count (log cfu/ml), lactobacil spp. (log cfu/ml) and lactococ spp. (log cfu/ml), pH, acidity (lactic acid), water-soluble dry matter (%), serum separation (%), color values (L*, a*, b*) and sensory properties (p

Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields

Magnetic fields are a non-thermal food preservation method that applies short electrical pulses to kill harmful microbes while maintaining nutritional quality. Domiati cheese, manufactured from raw (DCR), pasteurized (DCP), magnetic (DCM), and magnetic-pasteurized (DCMP) cow milk and pickled over 90 days at room temperature. In addition, DCR was used as a control. Domiati cheese made from raw cow milk was kept as the control (DCR). The obtained results revealed that magnetic milk, compared to raw and pasteurized milk, had a higher pH value and a lower bacterial viability content, as well as free pathogenic bacteria. However, exposure to magnetic fields affected the color properties of cheese, there were significant increases in L* and a*, but decreased b* values were observed compared to other treatments. Domiati cheese made from magnetized milk (DCM) had the highest values of ripening factors. Total bacterial count values developed in all cheeses during pickling, then significantly decreased until the end. Pathogenic bacteria, mold & yeasts, and coliform groups were not detectable in DCM. It could be concluded that magnetic fields may be successfully applied in the manufacture of Domiati cheese, greatly improving the quality of Domiati cheese and increasing its shelf life.

TOTAL BAKTERI DAN KOLIFORM PADA MEDIA PERTUMBUHAN MAGGOT Black Soldier Fly KOMBINASI FESES SAPI PERAH, ENDAPAN SUSU DAN SAMPAH ORGANIK DAPUR

Livestock industry waste and kitchen waste contain high levels of organic matter and are dangerous if not managed properly. To overcome this problem, bioconversion can be carried out using BSF maggot. This research aims to determine whether the growth media after being degraded by BSF maggots still contains bacteria and coliform that meet the requirements for solid organic fertilizer Kepmentan No. 261 Tahun 2019. The research was carried out experimentally with 4 treatments and 5 repetitions. Treatment consists of P0 = 100% organic kitchen waste, P1 = 50% dairy cow feces and 50% organic kitchen waste, P2 = 50% milk sludge and 50% organic kitchen waste, P3 = 33,33% dairy cow feces, milk sludge 33,33% and kitchen organic waste 33,33%. The data was analyzed using a paired t-test. The results for total bacteria and coliform before and after degradation of BSF maggot experienced a significant decrease (P<0,05) and fulfilled the requirements for Escherichia coli in the coliform group with a total of <102 MPN/g in the BSF maggot growth media.

The influence of light intensities and micropollutants on the removal of total coliforms and E. coli from wastewater in a flat-panel photobioreactor

The presence of micropollutants and pathogens in sanitary wastewater and surface water is a growing concern that impacts public health, environmental balance and the maintenance of water supply services. To improve sanitary wastewater treatment, it is necessary to develop and improve sustainable technologies. Among the available options, microalgae-based systems stand out for their efficiency and generation of value-added byproducts. To study the impact of luminosity and the presence of micropollutants (13 selected) on the removal of E. coli and total coliforms from real anaerobically treated wastewater, a pilot flat-panel photobioreactor (50 L) was operated in batch mode in a tropical climate region. This is the first study to evaluate whether micropollutants interfere with coliform groups, considering a microalgae-based system and an experiment in a tropical climate region. E. coli had better removal (from 104 to 101 CFU 100 mL−1) than did total coliforms (from 104 to 103 CFU 100 mL−1). The removal of E. coli was more strongly linked to luminosity and temperature, while the removal of total coliforms was influenced by the presence of the selected micropollutants.

Water quality assessment and evaluation of human health risk of drinking water in Ranchi District of Jharkhand

The primary cause of water-borne disease epidemics, particularly in underdeveloped nations, is the consumption of drinking water tainted with dangerous bacteria that originated in excrement. Water bodies have been essential to the development of civilizations throughout history, and they are still important for the modern economic expansion of all modern cultures. Microbes can get into water sources through agricultural inputs and rainfall runoff, which can combine with sewage effluents. The coliform group of bacteria, which signals the possible presence of harmful organisms, is the organism that is typically searched for during the standard water analysis technique. Microbes that cause disease in humans multiply and spread through the medium of water. For this reason, one of the most crucial criteria for public health is the drinking of safe water. Water samples were collected from various sources (surface water and groundwater sources) throughout March to May 2023. Ten water samples were taken from the surface and groundwater in and around Ranchi Municipality Nagra Toli and Karamtoli areas The MPN index, fungal tests, colony count, and other biochemical test parameters were all analyzed. Comparing surface water to groundwater, it was discovered that the MPN index of the former was higher. Up to 140 MPN/100 mL of total coliform count were found. Samples of surface and groundwater revealed the presence of two distinct bacterial species. It becomes clear that Escherichia coli and Bacillus Enterococcus faecalis bacterial isolates were common. The current study's objectives were to identify the various microbial groups and perform several microbiological studies. To maintain the hygienic quality of the water supply, it is strongly advised to do bacteriological examinations on both the water entering the distribution system and the water already in the system on a frequent and regular basis. Regular inspections are necessary for both sanitary management and testing portable water.

Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria

Nutrient-dense colostrum can be employed as a functional food ingredient. This work aimed to produce novel functional probiotic Cream cottage cheese (FPC) using probiotic (ABT) culture and bovine colostrum powder (BCP) at levels of 1, 2, and 3%. Physicochemical and functional properties (antioxidant activity, fatty acid profile, and antibacterial activity) were analyzed. The outcome revealed that hardness, cohesiveness, and gumminess were increased while springiness and chewiness were decreased for the treated cheeses. In FPC, medium-chain fatty acids were the predominant forms, followed by short- and long-chain fatty acids, polyunsaturated (PUFA), and small amounts of monounsaturated (MUFA). The antioxidant activity of all the cheese samples was significantly (P < 0.05) increased by increasing the quantity of colostrum powder and lengthening storage time. Color parameters were influenced by enrichment with BCP, whether in fresh or stored samples. With the addition of BCP, the growth of lactic acid bacteria and Bifidobacteria was enhanced, whereas that of pathogenic bacteria, mold and yeast, and coliform groups was inhibited. Cheeses fortified with 2% BCP had significantly higher score values than those in the other treatments. Therefore, it could be concluded that cottage cheese fortified with 2% BCP has high nutritional value and health benefits.

A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese

Using raw milk in cheese-making has microbiological risks, however a considerable number of artisan cheese makers around the world prefer raw milk, as heat treatment damages natural microbiota and alters the characteristic taste and flavor of the cheese. The potential of the gamma irradiation process to make the raw milk cheese microbiologically safe was investigated in this study. A total of 5 groups of cheese were produced, including control groups (control pasteurized milk cheese and control non-irradiated raw milk cheese). After the white cheese samples were kept in brine for 1 night, they were vacuum-packaged and each group was subjected to gamma irradiation at doses of 1, 2, and 3 kGy, respectively. Chemical composition, pH, acidity, Urea-PAGE images, total aerobic mesophilic bacteria (TAMB), coliform group bacteria, E. coli, yeasts and molds, Lactobacillus and Lactococcus counts of cheese samples were determined during 60 days of storage at 4°C. All analyzes were performed on days 1, 30, and 60 of production. We found that irradiation reduced the microbiological load of the cheeses and slowed down the degradation of αs1-CN and β-CN especially at 3 kGy. Irradiation at 3 kGy successfully inhibited the coliforms and E. coli, however yeast and mold counts were still high due to initial high levels. Our study showed that irradiation of the raw milk cheese is a promising method to reduce the microbial counts to acceptable limits which could reduce the required ripening periods for the microbial safety of raw milk cheeses.

Düşük Basınç Uygulaması Taze ve Depolanmış Sudak Balığının (Sander lucioperca) Fizikokimyasal ve Mikrobiyolojik Özelliklerini Geliştirdi

IIn this study, low-pressure treatment was applied to pike-perch and the changes in quality criteria during the storage process were examined. L*, a*, and b* values in samples treated with low pressure were significantly different compared to the control. It was observed that the process had an improving effect on the textural properties of the fish. While the aw value decreased to 0.822, the pH value decreased to 6.47. While TBARS values of the samples ranged between 0.014 and 0.031 mg MA / kg, TVB-N values ranged between 7.69 and 24.06 mg / 100 g. Total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, and total aerobic psychrophilic bacteria counts of all samples exposed to low-pressure treatment were lower than the control during storage. As a result, the treatment positively affected the quality of pikeperch meat during the storage period.

The impact on shelf life of Tulum cheese of modified atmosphere packaging

Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (&lt;1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended.&#x0D; Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese

Establishment of dairy product risk rank model based on the perspective of time, space, and potential contaminants

China ranks third in the global production of dairy products; however, dairy products are extremely vulnerable to contamination, which leaves harmful effects on the human body. This study assesses the risk classification of hazards, and examines regional and temporal distribution patterns using sample data on dairy products produced in China from 2017 to 2021. The risk value was estimated using the entropy weight method. Both global and local spatial autocorrelations were applied. The findings indicate that the primary high and relatively high-risk substances in circulation and production are veterinary medications, additives, microorganisms, and chromium whereas the main high and relatively high-risk substances in catering are additives, microorganisms, and chromium. Unqualified dairy samples were reported from 2017 to 2021. The categorical sampling of dairy products primarily takes place in western China, and only coliform group and total bacterial counts demonstrated high–high and low–low agglomeration, respectively. The dynamic adjustment of targeted regulatory opinions and regulatory plans is proposed to provide scientific basis for the safe supervision of dairy products through the classification of risk substances and the characteristics of related time and space distribution.

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

This study is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five (5) types of Mbala-pinda were developed in the laboratory by modifying the traditional process and then analyzed by enumeration of total aerobic mesophilic flora, total and fecal coliforms, Staphylococcus aureus, yeasts and molds using the serial dilution technique. (NF.V 08-051-Feb. (1999), AFNOR V 08 013 and directive 2005/2073/EC). The presence of Salmonella and Shigella was also checked on specific SS medium after enrichment of the cultures. The results showed a microbial load in FMAT of 3.5. 10-3, 3.1. 10-4 and 1.5. 10-3 CFU/g respectively for samples E1, E2 and E5. This microbial load is below the threshold set by Directive 106 While samples E3 and E4 have zero FMAT load. All Mbala-pinda samples were free of bacteria from the total and faecal coliform groups, Staphylococcus aureus species, yeasts and molds, as well as Salmonella and Shigella. Thus, the formulated Mbala-pinda has a satisfactory hygienic quality. It is therefore important to promote this food by popularizing it among the population.

Comparison of sanitization efficacy of sodium hypochlorite and peroxyacetic acid used as disinfectants in poultry food processing plants

This study, we aimed to evaluate the in situ disinfection efficacy of peroxyacetic acid (PAA) and sodium hypochlorite (SH) against pathogens (Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in suspension, and food contact surfaces of steel and utensil. In the clean and contaminated conditions, as the concentrations of PAA and SH increased (0–200 ppm) for 1 min and 5 min, the viable count of pathogenic bacteria reduced. In particular, more than 7 log cycle reductions in the pathogen population were observed using 200 ppm PAA and 100 ppm SH, except for S. aureus in the latter. Four pathogenic bacteria spiked (5–6 log/mL), each on the surface of the main processing machine (stainless steel, n = 36), displayed over 6 log reduction after treatment with 100 ppm PAA for 5 min, which was more effective than SH treatment at similar conditions. To compare the sterilization effect, swab sampling (n = 27) before and after working with poultry on cutting boards, knives, and worktable was performed. E. coli, coliforms, and total bacteria were considerably reduced using 100 ppm of both PAA and SH. After five different treatment concentrations (0–200 ppm) at 4 °C for seven days, chicken breasts treated with 200 ppm PAA exhibited a significant (P < 0.05) inhibitory effect on the total bacteria (1.29 log10) and coliform group organisms (1.10 log10) populations compared with the control chicken breast. Overall, PAA treatment had an effective antimicrobial activity in fresh poultry samples. The microbiological safety of poultry is an important public health concern worldwide, thus, the use of PAA as a disinfectant will greatly contribute to the improvement of poultry microbial safety.

Storage Stability of Meat Analogs Supplemented with Vegetable Oils.

The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at -18 or -60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under -18 and -60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.

AIEgen orthopalladated hybrid polymers for efficient inactivation of the total coliforms in urban wastewater

Monitorable AIE polymers with a bioactive pattern are employed in advanced biomedical applications such as functional coatings, theranostic probes, and implants. After the global COVID-19 pandemic, interest in developing surfaces with superior antimicrobial, antiproliferative, and antiviral activities dramatically increased. Many formulations for biocide surfaces are based on hybrid organic/inorganic materials. Palladium (II) complexes display relevant activity against common bacteria, even higher when compared to their uncoordinated ligands. This article reports the design and synthesis of two series of orthopalladated polymers obtained by grafting a cyclopalladated fragment on two different O, N chelating Schiff base polymers. Different grafting percentages were examined and compared for each organic polymer. The fluorescence emission in the solid state was explored on organic matrixes and grafted polymers. DFT analysis provided a rationale for the role of the coordination core. The antibacterial response of the two series of hybrid polymers was tested against the total coliform group of untreated urban wastewater, revealing excellent inactivation ability.

Degradation of the Aquatic Environment in Tujuh Muara Lake, Pamulang District, South Tangerang Affected by Urban Liquid Waste

Water is a natural resource requirement needed for every living thing. Water pollution will affect water availability, so efforts are needed to fix it. The purpose of this study is to determine the quality of the water, analyze the degradation that occurs and provide recommendations for efforts that can be made to improve the ecosystem of Lake Tujuh Muara. The research location was Tujuh Muara Lake, Pamulang District, South Tangerang. The method used in this research is by using storet. Water quality data were collected at two monitoring points: the inlet and outlet areas. Observation of environmental degradation is carried out using field observations. Parameters observed in this study were biological dissolved oxygen (BOD), chemical oxygen demand (COD), detergent and coliform group. The analysis results show Tujuh Muara Lake's water quality exceeds the class II quality standard based on Government Regulation 22 of 2021. Two parameters exceed the quality standards: BOD and COD at the inlet point of 5.60 mg/L and 27.29 mg /l. The resulting BOD and COD values at the outlet point were 16.80 mg/L and 53.50 mg/L. Degradation of the aquatic environment is known by the abundance of water hyacinth plants that thrive and the turbidity and silting of the bottom of the lake waters. Efforts that can be made to improve the lake environment are by constructing constructed wetlands, building WWTPs, and implementing sustainable ecotourism

RESEARCH OF METHODS FOR WATER DISINFECTION

Access to safe water remains a challenge in conflict-affected areas. Irregular water supply, which is becoming a common phenomenon, is caused by numerous factors, in particular: 1) wear and tear of water mains that need repair and were damaged as a result of hostilities; 2) reduction in the efficiency of important pumps due to power outages, shelling of power lines that supply energy to the pumps; 3) access problems due to the presence of armed groups, the presence of mines or unexploded shells, as well as the poor condition of roads, which prevent local residents from reaching wells or obtaining water delivered by tankers; 4) problems with access, due to which workers cannot perform repair work or obtain spare parts necessary for repairing water pipes; 5) normative legal acts that limit the freedom of movement and/or supply of goods or water across the contact line, affecting the supply of water from settlements controlled by Ukraine to settlements not controlled by Ukraine; as well as 6) frequent water supply interruptions, which contributed to the deterioration of the situation. In most cases, the use of a combined system can be optimal for high-quality water disinfection. Combined water disinfection is carried out by physical and chemical methods at the same time. Water pollution is determined by its bacteriological examination, which shows the total number of bacteria and the number of indicator bacteria of the coliform group (E. coli) in 1 milligram of water. The main type of bacteria of the Escherichia coli group is E.coli bacteria, which in practice are the easiest to determine and have a high level of resistance coefficient. Traditional methods of water disinfection, namely chlorination and ozonation, are harmful byproducts of disinfection. Ultraviolet radiation is a safe alternative, but quite energy-consuming. The paper analyzes existing methods of decontamination of drinking water, examines the state of the issue, and analyzes alternative methods of decontamination of drinking water.