كيفيت ميكربي و شيميايي آب مصرفي در صنايع غذايي با محتواي پايين آب

Microbiological and Chemical Quality of Water in Food Industries with Low Content of Water

Background and Objectives: In the production of some high-consumed food products like cake, biscuit, chocolate and spaghetti water is used in the preparing of primary material and in the kneading processes. At the present study microbiological and chemical quality of consumed water in food industries of East Azerbaijan Province were studied Materials and Methods: Eleven factories with different products were selected. Water samples were collected and analyzed regarding the microbiological contamination and chemical parameters, and heavy metals. In addition, condition of water quality in selected industry was surveyed during the summer. Results: According to the results, monitoring of water quality in the studied industries is not suitable. The chemical characteristics of consumed water in those industries had major differences. Ni, Cr, Zn, Fe and Mn were present in all analyzed water but in lower concentration than national Maximum Contaminant Level (MCL). Pb was measured in higher concentration than MCL in spaghetti factory no. 2 and close to MCL in wiener and frankfurter and sugar industries. Cd was close to MCL in spaghetti factory no. 2 and wiener and frankfurter industries. Conclusion: It was concluded that for the safety and health of food products the food industries should use the public water supply system as water source at least in food processing units or in the units of preparing of primary materials. Also for the preventing of chemical pollution of food products it is necessary, pay more attention to the subject of water quality control according to the special water standard of food industries, and using less volume of water in some food industry isnʹt acceptable reason for neglecting of water quality monitoring and assessing. In addition it is required to analyze heavy metals in the final products of those industries.