饮用水消毒工艺对病毒的灭活

饮用水中的病毒会引发人体健康风险，故消毒是饮用水生物安全的重要屏障。为了比较不同消毒工艺对病毒的灭活效果，在总结水介质中常见病毒的种类及特性的基础上，围绕当前饮用水处理中广泛应用的消毒工艺(氯、氯胺、臭氧、二氧化氯、紫外线)，梳理了各种消毒工艺的原理、影响因素、消毒效果及实际应用中的问题。鉴于消毒工艺进水水质对病毒灭活效果影响较大，且饮用水常规、深度处理工艺均可直接、间接强化对病毒的去除效果，故提出“常规处理+深度处理+消毒”协同高效运行的饮用水多级屏障处理工艺，以有效控制病毒等致病微生物引发的饮用水水质风险。

Inactivation of virus by drinking water disinfection process

Occurrence of virus in drinking water may induce human health risk. Disinfection is an important barrier for biological safety in drinking water. To compare the inactivation effect of virus induced by different disinfecting processes, the types and characteristics of common viruses detected in aqueous media were firstly introduced, then this study focused on the disinfection processes (free chlorine, chloramine, ozone, chlorine dioxide, ultraviolet) widely used in drinking water treatment process, and reviewed their disinfection mechanisms, impact factors, effects and potential problems during applications. In addition, the influent water quality usually has a significant effect on the virus inactivation, and both the conventional and advanced drinking water treatment processes can enhance the removal efficiency of virus directly and indirectly, thus the multistage barrier process with the coordinated and efficient operation ‘conventional treatment-advanced treatment-disinfection’ was proposed to effectively control the drinking water quality risk induced by viruses and other pathogenic microorganism.