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SFBS June Dinner Meeting: Scientifically Based Pathogen Log Reduction Targets for Direct Potable Reuse

June 23, 2022
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
Contact Hours:
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Darby Emily
Organization: Trussell Technologies