MICROBIOLOGICAL AND CHEMICAL QUALITY OF WATER IN FOOD INDUSTRIES WITH LOW CONTENT OF WATER

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MOSAFERI M.; TAGHIPOUR H.; OSTAD RAHIMI A.R.; NAZMARA SH.

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Journal: IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT Year:2009 | Volume:1 | Issue:2 (2) Page(s): 121-129

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Title

MICROBIOLOGICAL AND CHEMICAL QUALITY OF WATER IN FOOD INDUSTRIES WITH LOW CONTENT OF WATER

Author(s)

MOSAFERI M. | TAGHIPOUR H. | OSTAD RAHIMI A.R. | NAZMARA SH. | Issue Writer Certificate

Keywords

FOOD INDUSTRIESQ3

WATERQ2

MICROBIOLOGICAL QUALITYQ3

CHEMICAL QUALITYQ2

HEAVY METALSQ1

Abstract

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 kneadingprocesses. At the present studymicrobiological 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 sampleswere collected and analyzed regarding the microbiological contamination and chemical parameters, and HEAVY METALS. In addition, condition of WATER quality in selected industry was surveyed duringthe 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 factoryno. 2 and close to MCL in wiener and frankfurter and sugar industries. Cd was close to MCL inspaghetti factory no. 2 and wiener and frankfurter industries.Conclusion: It was concluded that for the safety and health of food products the FOOD INDUSTRIESshould use the public WATER supply system as WATER source atleast 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 isn.t 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.

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APA: Copy

MOSAFERI, M., TAGHIPOUR, H., OSTAD RAHIMI, A.R., & NAZMARA, SH.. (2009). MICROBIOLOGICAL AND CHEMICAL QUALITY OF WATER IN FOOD INDUSTRIES WITH LOW CONTENT OF WATER. IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT, 1(2 (2)), 121-129. SID. https://sid.ir/paper/146076/en

Vancouver: Copy

MOSAFERI M., TAGHIPOUR H., OSTAD RAHIMI A.R., NAZMARA SH.. MICROBIOLOGICAL AND CHEMICAL QUALITY OF WATER IN FOOD INDUSTRIES WITH LOW CONTENT OF WATER. IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT[Internet]. 2009;1(2 (2)):121-129. Available from: https://sid.ir/paper/146076/en

IEEE: Copy

M. MOSAFERI, H. TAGHIPOUR, A.R. OSTAD RAHIMI, and SH. NAZMARA, “MICROBIOLOGICAL AND CHEMICAL QUALITY OF WATER IN FOOD INDUSTRIES WITH LOW CONTENT OF WATER,” IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT, vol. 1, no. 2 (2), pp. 121–129, 2009, [Online]. Available: https://sid.ir/paper/146076/en

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