Agricultural application of pyrolysis‑carbonized perishable wastes can target reduction treatment and resource utilization of the wastes. However, potential undesirable impact has rarely been assessed. In this study, the adverse effect of perishable waste biochars (PWB) from different pyrolysis temperatures on Escherichia coli (E. coli) was explored and the potential risk factors were further analyzed. The results showed that PWBs pyrolyzed at 350, 500, and 650 °C inhibited the growth of E. coli, and PWB pyrolyzed at 500 °C showed the most inhibition. The exposure to PWB damaged the antioxidative system, as revealed by the concentration-dependent increasing of intracellular ROS. In addition, the toxicity at the gene level in terms of cell division and growth inhibition, the damage of cell membrane, antioxidant system disturbance, and DNA damage occurred, resulting in loss of the cell rules of morphology and eventual death. According to our results, the inhibitory effect on the growth of E. coli was mainly caused by PWB solids, accounting for >70 %. The membrane disruption and oxidative damage of E. coli by PWB were possibly induced by the direct physical interaction between cell and char particles. The growth of E. coli can be partly influenced by PWB extraction solutions that varied between PWB types, due to the differences in pH, released DOC and the production of extracellular ∙OH. The exploration of these potential hazards could provide new insights into the fate and toxicity of PWB in the environment and help guide the safe and sustainable applications for PWB.
Keywords: Contaminant; E. coli; Interaction; Perishable waste biochar; Toxicity.
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