@article {Higgins:2011:1938-6478:6430,
	author = "Higgins, Matthew J. and Murthy, Sudhir N. and Aynur, Sebnem and Beightol, Steven",
	title = "WERF ROSI Project - Do We Need a Revised Time-Temperature Requirement to Achieve Class A Biosolids",
	journal = "Proceedings of the Water Environment Federation",
	volume = "2011",
	number = "9",
	year = "2011",
	abstract = "Sudden increase (SI) of indicator bacteria, such as <I>E. coli</I>, in dewatered cake has been reported in processes that utilize thermophilic pretreatment followed by digestion or thermophilic digestion. The SI typically occurs when centrifuge dewatering is utilized. Increases of up to 4 or 5 orders of magnitude have been measured. The objective of this research was to investigate if increased time-temperature would better inactivate the indicator organisms and prevent SI. The work examined a range of time and temperature both in the lab and full-scale systems. The results suggested that an increased time-temperature for thermal treatment was associated with plants that did not have SI. In addition, a field trial with a pre-pasteurization plant showed that increasing the pre-pasteurization temperature from about 68 to the mid 70s decreased the extent of SI. Overall the results are supportive of revising the time-temperature for complete inactivation of indicator bacteria. However, this increased time-temperature regime is likely not necessary for the inactivation of <I>Salmonella</I>, as other research has shown that SI did not occur for <I>Salmonella</I>.",
	pages = "6430-6437",
	url = "http://www.ingentaconnect.com/content/wef/wefproc/2011/00002011/00000009/art00038",
	doi = "doi:10.2175/193864711802766498"
}