Abstract
It is essential in all food processing establishments to have an adequate supply of water which is utilized in a variety of operations. Much of the water required will have to be of potable quality (i.e. it is drinkable water and as such is free from bacteriological or chemical hazards and has no unpleasant taste or smell); this water is used, for example, in transporting foods and in cleaning equipment. In contrast, water used for heating and cooling, which does not come into direct contact with the food, need not be of such a high quality. For reasons of economy, water is often re-used within the factory in a sequence of operations so that when it is finally discharged it may be of a very poor quality and be very heavily contaminated with microorganisms, food wastes or soil. Such water may have to be purified before it can be accepted into drainage systems or rivers and thus the concept of waste disposal within the food industry can be of considerable importance.
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Hayes, P.R. (1995). Water and Waste Treatment. In: Hayes, P.R. (eds) Food Microbiology and Hygiene. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3546-1_11
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DOI: https://doi.org/10.1007/978-1-4615-3546-1_11
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