Bacteria vegetative

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

Potable Water Treatment. Treatment of drinking water accounts for about 24% of the total activated carbon used in Hquid-phase apphcations (74). Rivers, lakes, and groundwater from weUs, the most common drinking water sources, are often contaminated with bacteria, vimses, natural vegetation decay products, halogenated materials, and volatile organic compounds. Normal water disinfection and filtration treatment steps remove or destroy the bulk of these materials (75). However, treatment by activated carbon is an important additional step in many plants to remove toxic and other organic materials (76—78) for safety and palatability. 

In addition to these microorganisms, three other types are readily destroyed Enteric vegetative bacteria (Eberthella, Shigella, Salmonella and Vibrio species) Worms such as the block flukes (Schistosoma, species) Viruses (for example, the virus of infectious hepatitis). Each of these groups of organisms differs in its reaction with chlorine. 

Mycelium A mass of filaments composing the vegetative body of many fungi and some bacteria. 

It will be noted that fruits and vegetables, with the exception of dried fruit and onions, are stored in high humidity to prevent drying out through the skin. Meats generally must be in drier air, or slime may form with the growth of bacteria. 

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