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Food Safety - Water

Water is the most abundant and essential food we consume. Therefore, the water we use must be safe for consumption. At NEWAGE, we specialize in ensuring the safety of irrigation and drinking water. Ensuring water safety isn't limited to these. The water we use to clean our counters, wash our hands, and sanitize our equipment should also be safe. Do not only test water as a food source but also as an environmental factor in food processing sites.

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Analyses

Testing for water phase salt (WPS) is essential for ensuring that water used in food processing meets quality standards and does not contribute to microbial growth or contamination. Elevated levels of WPS can indicate excessive salt content, which may affect the taste, texture, and safety of food products. Regular monitoring and testing for WPS in food safety water help identify and mitigate potential risks associated with salt concentrations, ensuring compliance with regulatory requirements and safeguarding the quality and safety of food products. By maintaining appropriate levels of WPS in food safety water, food processors can minimize the risk of microbial contamination and maintain the integrity of their products, thereby protecting public health and consumer confidence in food safety practices

Testing pH and water activity in food safety - water is essential for assessing its suitability for use in food processing and ensuring compliance with regulatory standards. pH measurement helps determine the acidity or alkalinity of the water, which can affect the stability and effectiveness of sanitizers and the growth of microorganisms. Water activity measurement indicates the amount of available water for microbial growth, influencing the risk of contamination and spoilage. By regularly monitoring pH and water activity in food safety water, food processors can identify potential risks to food safety, implement appropriate control measures, and maintain high standards of hygiene throughout the production process, ultimately ensuring the safety and quality of food products for consumers.

Testing for Escherichia coli (E. coli) and coliform bacteria is crucial for ensuring the absence of fecal contamination and microbial safety. E. coli and coliform bacteria are indicators of poor sanitation and potential pathogens that can cause serious illnesses if consumed. Regular monitoring and testing for E. coli and coliforms in food safety water help identify contamination risks, allowing for prompt corrective actions to be taken to prevent the distribution of contaminated water and safeguard public health. By maintaining strict control over E. coli and coliform levels in food safety water, food processors can uphold hygiene standards, comply with regulatory requirements, and ensure the safety of food products for consumers.