This thesis is mainly focused on water recovery, national and international water re-use regulations and guidelines and their comparison for the food and beverage industry. Water treatment process is one of the integral steps to achieve desired water quality targets for the water re-use applications. Adoption of Hazard Analysis Critical Control Point system and multiple-barrier approach play vital role to achieve the concept fit for purpose based on end-use application target. Every food processing unit is unique, so that proper tailoring of water treatment and system controlling all water re-use activities are highly essential.
Responsibility fragmentation is one of the most critical problems prevents Indian and Middle East nations from taking initiatives for food industry water re-use practical applications. Middle East nations promote water re-use, but the reclaimed water is commonly re-used for irrigation and industrial cooling application. Here the emphasized global food industry water re-use guidelines need to be provided proper insights to set the degree of potability based on their requirement for direct, indirect and non-contact product water re-use applications.
Many of the countries set higher water re-use quality standards that of potable water needed normally due to several reasons such as social, political and public acceptability factors despite the fact that WHO provided minimal requirements of potable water quality standards for minimal or indirect product contact water re-use applications.
From these circumstances, there is a necessity to reinvestigate the present water re-use regulations and standards so that the findings may generate scope for future amendment of regulations and for the formulation of less stringent water re-use standards in the food industry.
Inhaltsverzeichnis (Table of Contents)
- Introduction
- Dissertation Purpose and Aim
- Problems and Challenges
- Drinking water- Definition
- Water Re-use Terminology
- Water scarcity and Water Crisis
- Water Scarcity- Definition
- Water Scarcity Classifications
- Physical water scarcity
- Economic water scarcity
- Water Crisis and its factors
- Water scarcity responds options and major policy domain
- Water losses reduction in food chain
- Quality of Recovered Water
- Physical and Chemical Quality of Water for Indirect Food Contact Surfaces
- Microbiological Quality of Water for Indirect Food Contact Surfaces
- Microbiological Water Quality for No Product Contact
- Water Quality Requirements for Re-used Water
- Quality of Water for Intended use
- Quality of Water for Direct Food Contact Surfaces
- Quality of water for Indirect Food Contact Surfaces
- HACCP for Recovered Water
- Guidelines, Regulations, Legislations and Standards for Reused Water in Food Processing Sector
- Water Re-use Guidelines of ILSI
- Legislation of Potable Water
- European Legislation for Water Re-use and Re-used Water
- WHO Guidelines for Re-used Water
- US EPA Guidelines for Re-used Water
- Municipal Sewer Ordinances
- Municipal Charges
- UK Water Reduction
- Benchmarking
- Best Available Techniques (BAT)
- Australian Water Guidelines for Water Recycling
- Australian Recycling and Re-use of Water for Processing of Red Meat and Guidelines
- NSW Food Authority Principles and Guidelines for Re-used Water
- Codex Alimentarius Guidelines for Re-used Water (FAO & WHO)
- US FDA Regulations for Re-used Water
- FSIS Guidelines for Water Re-use (9 CFR 416.2 & FSIS 416.2 (g))
- EHS Guidelines for Water Re-use
- Indian Central and State Government Regulations for Re-used Water
- Gulf Co-operation Council (GCC) Countries’ Regulations for Re-used Water
- The United Arab Emirates (UAE)
- Oman
- Saudi Arabia
- Bahrain
- Qatar
- Kuwait
- Comparison and Discussion
- Comparison and Discussion between Australian and WHO Water Re-use Guidelines
- Comparison and Discussion between CAC and NSW Water Re-use Guidelines
- Comparison and Discussion between CAC and FSIS Water Re-use Guidelines
- Conclusion
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This thesis aims to provide a comprehensive overview of current international and national regulations and guidelines for water reuse in the food processing sector, focusing particularly on "Australian guidelines for recycling and re-use of water in the red meat processing". Key themes explored include:- Water scarcity and its impact on the food industry
- Water reuse as a sustainable solution for minimizing water consumption
- Comparison of international and national regulations for water reuse in the food industry
- Challenges and barriers associated with implementing water reuse in the food processing sector
- Importance of HACCP and multiple-barrier approaches for ensuring the safety and quality of re-used water
Zusammenfassung der Kapitel (Chapter Summaries)
- Introduction: This chapter introduces the importance of water in the food and beverage industry, emphasizing the growing issue of water scarcity and the potential of water reuse as a solution. It also highlights the need for harmonized water management practices and the significance of consumer acceptance for water reuse.
- Dissertation Purpose and Aim: This chapter outlines the specific objectives of the thesis, which focus on providing a comparative overview of international and national regulations and guidelines for water reuse in the food processing sector. It highlights the importance of understanding regulatory frameworks for food processing companies that are considering implementing water reuse.
- Problems and Challenges: This chapter discusses the challenges and barriers associated with implementing water reuse in the food industry, including limited accessibility of data, lack of expertise in regulatory authorities, and public perception concerns. It also touches on the importance of developing more specific guidelines and addressing the differences in terminology used by various authorities.
- Drinking water- Definition: This chapter explores the definitions of drinking water provided by different authorities, emphasizing the importance of meeting specific standards for safety and health risks. It highlights the similarities and nuances in these definitions, particularly regarding microbial, chemical, and physical hazards.
- Water Re-use Terminology: This chapter provides detailed definitions for various terms related to water reuse, such as reclaimed water, recycled water, re-used water, greywater, blackwater, and clearwater. It clarifies the differences between these terms and their application in different scenarios.
- Water scarcity and Water Crisis: This chapter delves into the definition of water scarcity, its classifications (physical and economic), and the factors contributing to global water crises. It also discusses various water scarcity response options, highlighting the importance of integrated water resource management and the role of policy in addressing water scarcity.
- Quality of Recovered Water: This chapter examines the physical and chemical quality requirements of water used for indirect food contact surfaces, emphasizing the importance of meeting WHO guidelines and product-specific quality parameters. It also discusses the microbiological quality of water for different types of food contact surfaces, highlighting the role of HACCP and WSP in ensuring the safety of re-used water.
- Water Quality Requirements for Re-used Water: This chapter elaborates on the specific water quality requirements for different applications of recovered water, including direct and indirect food contact surfaces. It discusses the importance of maintaining separate distribution systems for potable and non-potable water and the need for robust monitoring and control measures.
- HACCP for Recovered Water: This chapter examines the role of HACCP in ensuring the safety of water reuse in the food industry. It outlines the key elements of a HACCP plan, including hazard analysis, critical control points (CCPs), critical limits, monitoring, corrective actions, and verification. It also highlights the importance of tailored HACCP plans for specific products and processes.
Schlüsselwörter (Keywords)
This thesis focuses on the re-use and recovery of process water in the food and beverage industry, examining national and international guidelines and regulations. Key concepts include water scarcity, water reuse, potable reuse, non-potable reuse, HACCP, multiple-barrier approach, water quality standards, microbial contamination, chemical contamination, physical contamination, and regulatory frameworks. It also discusses the challenges and opportunities associated with implementing water reuse in the food industry, emphasizing the importance of stakeholder engagement, public acceptance, and the development of specific guidelines and standards for this sector.
- Quote paper
- Rony Antony (Author), 2018, Re-use and Recovery of Process Water Streams in the Food and Beverage Industry, Munich, GRIN Verlag, https://www.grin.com/document/453840
