State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Yangtze Water Environment, Ministry of Education, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, PR China.
College of Environmental and Chemical Engineering, Shanghai University of Electric Power, Shanghai 200090, PR China.
Sci Total Environ. 2022 Dec 20;853:158626. doi: 10.1016/j.scitotenv.2022.158626. Epub 2022 Sep 8.
Fungi in drinking water have been long neglected due to the lack of convenient analysis methods, widely accepted regulations and efficient control strategies. However, in the last few decades, fungi in drinking water have been widely recognized as opportunity pathogens that cause serious damage to the health of immune-compromised individuals. In drinking water treatment plants, fungal spores are more resistant to chlorine disinfection than bacteria and viruses, which can regrow in drinking water distribution systems and subsequently pose health threats to water consumers. In addition, fungi in drinking water may represent an ignored source of taste and odor (T&O). This review identified 74 genera of fungi isolated from drinking water and presented their detailed taxonomy, sources and biomass levels in drinking water systems. The typical pathways of exposure of water-borne fungi and the main effects on human health are clarified. The fungi producing T&O compounds and their products are summarized. Data on free chlorine or monochloramine inactivation of fungal spores and other pathogens are compared. At the first time, we suggested four chlorine-resistant mechanisms including aggregation to tolerate chlorine, strong cell walls, cellular responses to oxidative stress and antioxidation of melanin, which are instructive for the future fungi control attempts. Finally, the inactivation performance of fungal spores by various technologies are comprehensively analyzed. The purpose of this study is to provide an overview of fungi distribution and risks in drinking water, provide insight into the chlorine resistance mechanisms of fungal spores and propose approaches for the control of fungi in drinking water.
由于缺乏便捷的分析方法、广泛认可的法规和有效的控制策略，饮用水中的真菌一直被忽视。然而，在过去几十年中，饮用水中的真菌已被广泛认为是机会性病原体，会对免疫功能低下个体的健康造成严重损害。在饮用水处理厂中，真菌孢子比细菌和病毒更能抵抗氯消毒，它们可以在饮用水分配系统中重新生长，并随后对饮用水消费者的健康构成威胁。此外，饮用水中的真菌可能代表了被忽视的异味（T&O）来源。本综述确定了从饮用水中分离出的 74 属真菌，并介绍了它们在饮用水系统中的详细分类学、来源和生物量水平。阐明了水生真菌的典型暴露途径及其对人类健康的主要影响。总结了产生 T&O 化合物的真菌及其产物。比较了游离氯或单氯胺对真菌孢子和其他病原体的灭活数据。首次提出了四种耐氯机制，包括聚集耐受氯、细胞壁坚固、细胞对氧化应激的反应和黑色素的抗氧化作用，这对未来的真菌控制尝试具有指导意义。最后，全面分析了各种技术对真菌孢子的灭活性能。本研究的目的是提供饮用水中真菌分布和风险的概述，深入了解真菌孢子的耐氯机制，并提出饮用水中真菌控制的方法。
