Water used in food establishments is in direct contact at many critical stages, not only as drinking water but also in food preparation, cooking, ice production, beverage preparation, equipment cleaning, and surface disinfection. Therefore, water that is both physically and chemically clean and microbiologically safe is one of the cornerstones of food safety systems. The World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) clearly state that safe water is an integral part of food safety.
According to World Health Organization data, approximately 600 million people worldwide contract foodborne illnesses each year, a significant portion of which are due to microbiological contamination. Water is one of the most common vehicles for the transmission of pathogenic microorganisms to food.
The following microorganisms, in particular, can be found in untreated or insufficiently disinfected water:
• Escherichia coli
• Salmonella spp.
• Listeria monocytogenes
• Campylobacter spp.
• Norovirus
The transmission of these pathogens through water used in food preparation processes can lead to serious gastrointestinal infections, severe clinical conditions in immunocompromised individuals, and even death.
Scientific studies show that standard water treatment systems used in many food establishments can be inadequate, especially in terms of microbiological safety.
Research reveals that:
• Filtration systems (sediment and carbon filters) can reduce physical particles and some chemical substances.
• However, these systems are not sufficient to completely eliminate bacteria and viruses if they do not include an active disinfection unit.
• If filter cartridges are not replaced regularly, filters can become breeding grounds for microorganisms.
Studies published in international literature have reported cases of increased coliform bacteria and heterotrophic bacterial counts even in the outlet water of treatment devices. This indicates that filtration alone may not be sufficient to ensure safe water.
If water used in food preparation or equipment cleaning is not microbiologically safe:
• Cross-contamination occurs
• HACCP systems are weakened
• The risk of product recall increases
• The brand reputation of the establishment is damaged
• Legal sanctions may arise
Furthermore, food regulations in Europe and Turkey mandate that water in contact with food must be of potable quality and microbiologically safe.
An ideal system for food establishments should not only provide filtration but also incorporate technology for microbiological inactivation.
Sterilisa Water:
• With its 8-layer filtration system, effectively removes from water:
• Sediments and particles (physical contaminants)
• Chlorine and organic compounds
• Heavy metals
• Taste and odor impairments.
In addition;
• Makes water microbiologically safe thanks to its Pulsed Light Technology positioned immediately before the water outlet.
References
World Health Organization. (2022). Guidelines for drinking-water quality (4th ed., incorporating the 2nd addendum). World Health Organization.
World Health Organization. (2015). WHO estimates of the global burden of foodborne diseases. World Health Organization.
European Parliament and Council of the European Union. (2020). Directive (EU) 2020/2184 on the quality of water intended for human consumption (recast). Official Journal of the European Union.
World Health Organization, & Food and Agriculture Organization of the United Nations. (2011). Guide to good hygiene practices for beverage manufacturing. FAO/WHO.
