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SFBS June Dinner Meeting: Scientifically Based Pathogen Log Reduction Targets for Direct Potable Reuse
June 23, 2022
Contact Hours:
1
Description:
Board meeting 4:30pm Social Hour 5:30pm Dinner 6:30pm Presentation 7:30pm CWEA SFBS Dinner Meeting: With a presentation on
Recommendations for Establishing Scientifically Based Pathogen Log Reduction
Targets for Direct Potable Reuse.
California regulators at the Division of Drinking Water are
currently developing the nation’s first statewide criteria for direct potable
reuse (DPR). One of the key elements of the future regulations will be to
specify the level of treatment needed to control the risk of waterborne
pathogens. This talk will present the findings from two State-sponsored
research projects that were conducted to fill critical knowledge gaps related
to pathogen monitoring, treatment, and risk assessment. The presentation will
explore the key assumptions that impact treatment requirements and offer
recommendations for establishing scientifically-based pathogen log reduction
targets using the new research findings.
Speaker Bio:
Emily Darby is a process and water quality engineer with
Trussell Technologies in Oakland, CA. She has a bachelor’s and master’s degree
in chemistry and a master’s degree in civil and environmental engineering. Emily is working on a number of potable and
non-potable reuse projects across the state of California, including the 14-month
pathogen monitoring campaign for the State of California that she will discuss during the dinner meeting. At the onset of the COVID-19 pandemic, Emily also led a nationwide
interlaboratory study to evaluate methods for measuring SARS-CoV-2 in
wastewater.
Dinner at Scott’s Jack London Square: Hand served hors d’oeuvres: Hawaiian Coconut Prawns and
Spring Rolls, Mixed Greens, Sourdough Rolls, Garlic Mashed Potatoes, and
Assorted Vegetables with your choice of:
Seafood: Grilled Salmon Alla Bella dipped in an Egg and
Parmesan Batter with a Lemon-Caper Butter Sauce
Poultry: Wild Mushroom Chicken Piccata with Shiitake
Mushrooms, Wine, Garlic, Capers and Demi-Glace Vegetarian: Pasta Primavera Fresh Pasta, Fresh Julienned
Vegetables, Sundried Tomatoes, Garlic and Grana Cheese
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With Raspberry Jack
“Scott’s Specialty” – Vanilla Ice Cream, Raspberries, and Whipped Cream for
dessert. Cost: $40 members, $60 non-members, $25 students PLEASE SELECT FOOD PREFERENCE DURING REGISTRATION, THOSE WHO
DO NOT SELECT PREFERENCE WILL AUTOMATICALLY RECEIVE THE POULTRY DISH!
Event Contact Info:
Nick Steiner
925-260-5071
nicks@deltadiablo.org
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Sessions information is not available at this time.
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Darby Emily
Organization: Trussell Technologies
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