The University of Southampton
University of Southampton Institutional Repository

Effect of chlorine on incorporation of helicobacter pylori into drinking water biofilms

Record type: Article

The use of a specific peptide nucleic acid (PNA) probe demonstrated that Helicobacter pylori persisted inside biofilms exposed to low concentrations of chlorine (0.2 and 1.2 mg liter1) for at least 26 days, although no culturable cells were recovered. Coupled with data obtained using viability stains in pure culture, this result suggests that H. pylori can survive chlorination but remain undetectable by culture methods, which can be effectively replaced by PNA hybridization

Other 1669 - Version of Record
Restricted to Registered users only
Download (2kB)

Citation

Giao, Maria S., Azevedo, N.F., Wilks, Sandra A., Vieira, M.J. and Keevil, C.W. (2010) Effect of chlorine on incorporation of helicobacter pylori into drinking water biofilms Applied and Environmental Microbiology, 76, (5), pp. 1669-1673. (doi:10.1128/AEM.01378-09).

More information

Published date: March 2010

Identifiers

Local EPrints ID: 157031
URI: http://eprints.soton.ac.uk/id/eprint/157031
ISSN: 0099-2240
PURE UUID: ec753057-71f9-4a17-bfe0-969bb6808f63
ORCID for Sandra A. Wilks: ORCID iD orcid.org/0000-0002-4134-9415
ORCID for C.W. Keevil: ORCID iD orcid.org/0000-0003-1917-7706

Catalogue record

Date deposited: 03 Jun 2010 11:51
Last modified: 18 Jul 2017 12:41

Export record

Altmetrics

Contributors

Author: Maria S. Giao
Author: N.F. Azevedo
Author: Sandra A. Wilks ORCID iD
Author: M.J. Vieira
Author: C.W. Keevil ORCID iD

University divisions


Download statistics

Downloads from ePrints over the past year. Other digital versions may also be available to download e.g. from the publisher's website.

View more statistics

Atom RSS 1.0 RSS 2.0

Contact ePrints Soton: eprints@soton.ac.uk

ePrints Soton supports OAI 2.0 with a base URL of http://eprints.soton.ac.uk/cgi/oai2

This repository has been built using EPrints software, developed at the University of Southampton, but available to everyone to use.

We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we will assume that you are happy to receive cookies on the University of Southampton website.

×