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Book (series)Safety and quality of water use and reuse in the production and processing of dairy products
Meeting report
2023Also available in:
No results found.Water is used for a wide range of activities in the dairy sector, which consumes a substantial volume of first-use drinking water for production processes, cleaning and disinfection. There is a great potential to exploit possible sources of reusable water in the dairy sector.In 2020, the 43rd session of the Codex Alimentarius Commission approved the new work entitled “Development of Guidelines for the Safe Use and Reuse of Water in Food Production” proposed by the 51st session of the Codex Committee on Food Hygiene. To support this work, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) was asked to provide scientific advice regarding safe use and reuse of water in the dairy sector. JEMRA convened an online meeting from 14 June to 2 July 2021 to provide clear and practical guidance on risk-based approaches to assess and manage fit-for-purpose water sourcing, use and reuse in the dairy sector. This report describes the output of this meeting to support the decision-making when applying the concept of fit-for-purpose water for use in the production and processing of dairy products. -
Book (series)Safety and Quality of Water Used in Food Production and Processing
Meeting report
2019Also available in:
Water is a major input in food, from primary production through all stages in the food value chain to consumption. The safest option in food production might be the use of water only of potable or drinking water quality; however, this is often not a feasible, practical or responsible solution and water of different quality could be fit for some purposes, provided it does not compromise the safety of the final product for the consumer. When used alone, numbers of E. coli present in water are not an appropriate measure of water safety. Instead, an assessment of the fitness-for-purpose and the microbiological criteria of water required to maintain product safety should be risk-based. Decision trees and matrices were developed to assist stakeholders in making decisions on the water’s fitness in fresh produce productions, fishery products and water reuse scenarios. Communication tools, including education and training and programmes to encourage behaviour change, are essential for effective risk management of water use in food chains. -
Book (series)Safety and quality of water used with fresh fruits and vegetables 2021
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During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.
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