Safety and Quality of Water Used in Food Production and Processing

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dc.creatorFAO/WHO
dc.date2023-04-27T13:04:13Z
dc.date2023-04-27T13:04:13Z
dc.date2019
dc.date2023-10-18T10:19:04.0000000Z
dc.date.accessioned2026-06-27T20:45:23Z
dc.descriptionWater 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.
dc.format100 p.
dc.formatapplication/pdf
dc.identifier1728-0605
dc.identifier978-92-5-131808-9
dc.identifier1726-5274
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/ca6062en
dc.identifierhttp://www.fao.org/3/ca6062en/ca6062en.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/203502
dc.languageEnglish
dc.publisherFAO ; WHO ;
dc.relationMicrobiological Risk Assessment Series
dc.relation33
dc.rightsFAO
dc.rightsCC BY NC SA 3.0 IGO
dc.titleSafety and Quality of Water Used in Food Production and Processing
dc.titleMeeting report
dc.typeBook (series)

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