European experts have looked into the microbiological quality of water used in processing fresh and frozen fruit, vegetables and herbs.

The quality of water and its industrial use is a concern because poor quality can introduce harmful microorganisms into food products. There is also the issue of climate change and the expected reduction in water availability. 

Experts analyzed the microbial and physico-chemical quality of water used during post-harvest to process fruit, vegetables and herbs in industrial settings. They also prepared a set of process water management plans and an online tool to help industry improve such management systems. A water management strategy should have validation, operational monitoring and verification. 

Scientists followed the concept of “fit-for-purpose water,” developed by the UN Food and Agriculture Organization (FAO) and World Health Organization (WHO). This approach calls for different aspects to be considered, such as assessment of the water source and potential related hazards, disinfection options, and end use of the food product.   

Recommendations by the European Food Safety Authority (EFSA) are shared in three scientific opinions on fresh-whole fruit, vegetables and herbs; on fresh-cut products, and on frozen products.  

EFSA also developed an online tool to help predict the transfer and accumulation of bacteria in process water in industrial scenarios. It works with preset or customized data, using a mathematical m...