Role of Potable Water in Food Processing

Abstract

Cleaning is the removal of soil, food residue, dirt, grease, or other objectionable matter (CAC 2003). Disinfection is the reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment to a level that does not compromise food safety or suitability (CAC 2003). Its extacted from the standard. It can be rephrased as follows: Cleaning in Place (CIP) refers to cleaning of equipment by circulation of flowing chemical solutions, cleaning liquids and water rinses into, on to and over surfaces in equipment or systems without dismantling and designed for the purpose (ISO 2009). Cleaning out of place (COP) is a system where equipment is disassembled and cleaned in a tank or in an automatic washer by circulating a cleaning solution and maintaining a minimum temperature throughout the cleaning cycle (ISO 2009). Food safety refers to the assurance that food will not cause an adverse health effect for the consumer when it is prepared and/or consumed in accordance with its intended use (ISO 2018). Prerequisite program (PRP) is defined as basic conditions and activities that are necessary within the organization and throughout the chain to maintain food safety (ISO 2018). Potable water is water of a quality suitable for drinking purposes (ISO 2004). Sewage are liquid wastes from communities, which may be a mixture of domestic effluent from homes and liquid waste from industry (EPA 2020). Stormwater is water arising from precipitation and snowmelt (ISO 2019). Technological wastewater is considered as wastewater discharged from food processing activities (modified from ISO (2019)). Wastewater is water arising from any industrial (food processing) activities, discharged to the environment or sewer (ISO 2019).

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

“…Food processing is an important stage of the food supply chain that requires high-quality (potable) water [34]. Water is either used as an ingredient for production or for cleaning and sanitation as a main prerequisite in good hygiene practice programs [35]. Moreover, there are many types of wastewaters in food processing, and many challenges that can be accomplished by innovative nonthermal technologies, used to oxidase and decontaminate water to be used afterwards.…”

“…Moreover, there are many types of wastewaters in food processing, and many challenges that can be accomplished by innovative nonthermal technologies, used to oxidase and decontaminate water to be used afterwards. Such water is dependent on pollutant loadings from food/food processes with wastewater treatment in place [35].…”

Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

“…Tools outlined in Figure 4 comprise of various Industry 4.0 technologies [89,91,92] applicable in the food supply chain. Food industry 4.0 can provide more basic resources and services to the poor people and bring them out of poverty [91], promote sustainable agriculture, sustainable food consumption and production patterns [93], provide new technologies for clean drinking water and sanitation [94], and combat climate change [95].…”

Meat supply chain in the perspective of UN SDGs

“…Water used in the meat supply chain comes from different sources, such as ground or surface water and is extensively used for numerous technological purposes in different quantities satisfying requirements outlined in water safety and quality standards [15]. Also, in some meat processing products it is a primary ingredient like in the case of hams and sausages.…”

“…When used for non-processing purposes such as boiler feed water, fire-extinguishing water, pasteurizing, heating or cooling medium, quality of such water is medium to high [16]. As wastewater from meat industry may be a big environmental polluter, it is important to protect all water sources and treat wastewater with similar care [15].…”