Table 4.
Reduction of the percentage resistance of bacteria to antibiotics.
| Disinfection | ERM | QN(CIP) | STX | TRIM | TET | PEN | AMP | |
|---|---|---|---|---|---|---|---|---|
| WWTP6 | PAA | 16% | ||||||
| WWTP7 | UV | 11% | ||||||
| WWTP8 | NaOCl | 7% INC | ||||||
| NWWTP | Chlorination | 6% INC | 23% INC | 23% | ||||
| NGTW | Chlorination | 15% INC | 27% INC | 7% INC | ||||
| WWTP9 | Chlorination | 20% INC | 50% INC | 0% | ||||
| WWTP10 | Chlorination | 40% INC | 40% INC | 10% | ||||
| WWTP11 | Chlorination | 50% INC | 80% INC | 20% | ||||
| WWTP12 | Chlorination | 0% | 10% INC | 0% | ||||
| WWTP13 | Chlorination | 30% INC | 40% INC | |||||
| WWTP14 | Chlorination | 2.3% INC | 0.9% | 7.5% INC | 6.1% INC | 15.6% INC | 7.4% INC | |
| WWTP15 | Chlorination | 2.3% | 1% | 27.9% | 23.3% | 30.9% | 36.8% |
(INC=Increase).