Water in food industry – microbiological review

Water is used in different ways in the production of food, thus becoming a part of food. Washing water in the food industry can be a source of bacterial contamination and further endanger the quality and safety of food. The research included samples of water used in the food industry. The study includes 192 samples, of which 75% are from water supply and 25% from wells. Laboratory testing of water was carried out using BAS EN ISO 6222, BAS EN ISO 9308 and BAS EN ISO 7899-2 methods. The aim of the study is to determine the microbiological status of water in the food industry. The study determined 79.69% satisfactory samples and 20.31% unsatisfactory water samples. In relation to the tested parameters, in 12.50% of the samples, an increased number of microorganisms was found at 22°C, while in 10.42% of the samples, an increased number of microorganisms was found at 37°C. When it comes to hygiene indicators, 8.85% of unsatisfactory samples were due to the presence of intestinal enterococci, and 5.73% of unsatisfactory samples were due to the presence of Escherichia coli and coliforms. Considering the presence of coliform bacteria, Escherichia coli and intestinal enterococci in water used in the food industry, there is a risk of microbiological contamination of food through water. This is particularly significant considering the share of well water in relation to the total water used in the food industry.