Water in the food industry

Throughout the entire food manufacturing process, water plays a vital role. This water can be the primary source of potential food contamination and spoilage. The aim of our study is to assess the bacteriological quality of the water used by the food industry in northern Morocco, to identify the various microorganisms responsible for contaminating this water, and to determine the main causes of this contamination. The results showed that water from the public supply system is of satisfactory bacteriological quality, whereas 40% of well water does not meet standards due to the presence of the pollution indicators CT, CF, E, and MOR. The contamination of these wells is generally linked to a failure to comply with hygienic water extraction practices.

Pages: 56, Paperback, Our Knowledge Publishing