Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food Contamination
The prevention of human infectious diseases associated with waterborne pathogens is reliant on the effective disinfection of water supplies by drinking water treatment plants and adequately maintained distribution networks. For decades, the chlorination of water has safeguarded public health, where...
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MDPI AG
2025-04-01
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| Series: | Dairy |
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| Online Access: | https://www.mdpi.com/2624-862X/6/2/18 |
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| author | Mark Slattery Mary Garvey |
| author_facet | Mark Slattery Mary Garvey |
| author_sort | Mark Slattery |
| collection | DOAJ |
| description | The prevention of human infectious diseases associated with waterborne pathogens is reliant on the effective disinfection of water supplies by drinking water treatment plants and adequately maintained distribution networks. For decades, the chlorination of water has safeguarded public health, where chlorine is broadly applied in both water disinfection and food production facilities, including the dairy industry, from farm to fork. The identification of chlorine disinfection byproducts in water supplies and dairy food produce is of great concern, however, due to their cytotoxic, genotoxic, mutagenic, teratogenic, and potential endocrine-disrupting activity. The association between the trihalomethanes (THMs) and haloacetic acids (HAAs) and tumour formation is documented and has led to the implementation of maximum contaminant levels enforced by the European Union. Furthermore, chlorine resistance in bacterial species is associated with multidrug resistance in clinically relevant pathogens, where antibiotic- and biocidal-resistant genes are also environmental pollutants. Increasing the concentration of chlorine to surmount this resistance will ultimately lead to increasing concentrations of byproducts in both water and food products, exceeding the EU requirements. This article provides insight into chlorine DBPs as a toxicological public health risk and the relationship between chlorine resistance and antibiotic resistance in microbes relevant to dairy food production. |
| format | Article |
| id | doaj-art-96513ee5c3a04448992a414061bc5137 |
| institution | DOAJ |
| issn | 2624-862X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dairy |
| spelling | doaj-art-96513ee5c3a04448992a414061bc51372025-08-20T03:13:49ZengMDPI AGDairy2624-862X2025-04-01621810.3390/dairy6020018Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food ContaminationMark Slattery0Mary Garvey1Mark Anthony Slattery, Veterinary Surgeon, F92 E619 Sligo, IrelandDepartment of Life Science, Atlantic Technological University, F91 YW50 Sligo, IrelandThe prevention of human infectious diseases associated with waterborne pathogens is reliant on the effective disinfection of water supplies by drinking water treatment plants and adequately maintained distribution networks. For decades, the chlorination of water has safeguarded public health, where chlorine is broadly applied in both water disinfection and food production facilities, including the dairy industry, from farm to fork. The identification of chlorine disinfection byproducts in water supplies and dairy food produce is of great concern, however, due to their cytotoxic, genotoxic, mutagenic, teratogenic, and potential endocrine-disrupting activity. The association between the trihalomethanes (THMs) and haloacetic acids (HAAs) and tumour formation is documented and has led to the implementation of maximum contaminant levels enforced by the European Union. Furthermore, chlorine resistance in bacterial species is associated with multidrug resistance in clinically relevant pathogens, where antibiotic- and biocidal-resistant genes are also environmental pollutants. Increasing the concentration of chlorine to surmount this resistance will ultimately lead to increasing concentrations of byproducts in both water and food products, exceeding the EU requirements. This article provides insight into chlorine DBPs as a toxicological public health risk and the relationship between chlorine resistance and antibiotic resistance in microbes relevant to dairy food production.https://www.mdpi.com/2624-862X/6/2/18chlorinedisinfection byproductdairytoxicologyhealth riskcarcinogenic |
| spellingShingle | Mark Slattery Mary Garvey Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food Contamination Dairy chlorine disinfection byproduct dairy toxicology health risk carcinogenic |
| title | Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food Contamination |
| title_full | Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food Contamination |
| title_fullStr | Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food Contamination |
| title_full_unstemmed | Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food Contamination |
| title_short | Chlorine Disinfection Byproducts: A Public Health Concern Associated with Dairy Food Contamination |
| title_sort | chlorine disinfection byproducts a public health concern associated with dairy food contamination |
| topic | chlorine disinfection byproduct dairy toxicology health risk carcinogenic |
| url | https://www.mdpi.com/2624-862X/6/2/18 |
| work_keys_str_mv | AT markslattery chlorinedisinfectionbyproductsapublichealthconcernassociatedwithdairyfoodcontamination AT marygarvey chlorinedisinfectionbyproductsapublichealthconcernassociatedwithdairyfoodcontamination |