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Chapter 41 : Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations
Authors:
Marilyn C. Erickson1,
Mussie Y. Habteselassie2
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Affiliations:
1: Center for Food Safety, Departments of Food Science and Technology and Crops and Soil Sciences, University of Georgia, Griffin, Georgia;
2: Center for Food Safety, Departments of Food Science and Technology and Crops and Soil Sciences, University of Georgia, Griffin, Georgia
Content Type: Reference
Publication Year:
2019
Category: Food Microbiology
Book DOI:
10.1128/9781555819972
Chapter DOI:
10.1128/9781555819972.ch41
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Abstract:
Water is an essential part of human life; however, it is also used for a number of other purposes. Based on climate change and an anticipated growth in population, the demand for water is expected to increase and strain our limited water resources, especially in arid regions. Treating wastewater to produce reclaimed water provides a sustainable alternative to the finite supply of fresh water. In addition to the standard treatments applied to wastewater, this chapter discusses both advanced and low-cost treatments that are available to produce reclaimed/reconditioned water. Included in the discussion is an overview of the regulations and guidelines that are available to ensure that microbiological contaminants are reduced to a level that is deemed safe for the water’s intended use. Critical to the implementation of these guidelines is the availability of reliable tools to detect the microbiological contaminants that may contribute to human illness. Within the food industry, the two main uses of reclaimed water include irrigation of agricultural crops and reuse within the processing sector for operations not contacting ready-to-eat food products. Several limitations to the use of reclaimed water in these applications are examined; the primary ones include exacerbation of antibiotic-resistant microorganisms, regrowth of enteric pathogens not completely eliminated during treatment, and the public's negative opinion associated with the idea of recycling sewage. To offset these limitations and provide perspective on the level of risk associated with an application involving reclaimed water, quantitative microbial risk assessments are now routinely being conducted.
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
References
/content/book/10.1128/9781555819972.ch41
Tables
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations
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Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
/content/10.1128/9781555819972.ch41.ch41tab1
Table 41.1
Definitions of terms used to describe water status or the activities to alter that status
Table 41.1
Definitions of terms used to describe water status or the activities to alter that status
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
/content/10.1128/9781555819972.ch41.ch41tab2
Table 41.2
Waterborne pathogens and relevant characteristics associated with risk of causing human illness
a
Table 41.2
Waterborne pathogens and relevant characteristics associated with risk of causing human illness a
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
/content/10.1128/9781555819972.ch41.ch41tab3
Table 41.3
Effectiveness of filtration for removal of pathogens from coagulant-treated water
a
Table 41.3
Effectiveness of filtration for removal of pathogens from coagulant-treated water a
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
/content/10.1128/9781555819972.ch41.ch41tab4
Table 41.4
Comparison of effectiveness of UV disinfection for inactivation of several types of waterborne pathogens
Table 41.4
Comparison of effectiveness of UV disinfection for inactivation of several types of waterborne pathogens
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
Table 41.5
Membrane filter type characteristics a
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
/content/10.1128/9781555819972.ch41.ch41tab6
Table 41.6
Selected research studies addressing processes and treatments applied to food processing wastewater for the purposes of water conservation
Table 41.6
Selected research studies addressing processes and treatments applied to food processing wastewater for the purposes of water conservation
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41
/content/10.1128/9781555819972.ch41.ch41tab7
Table 41.7
Selected examples of QMRAs conducted to assess the microbial risk from consumption of ready-to-eat food crops that were overhead-spray irrigated with wastewater or reclaimed water
Table 41.7
Selected examples of QMRAs conducted to assess the microbial risk from consumption of ready-to-eat food crops that were overhead-spray irrigated with wastewater or reclaimed water
Citation:
Erickson M, Habteselassie M.
2019.
Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations,
p 1021-1047.
In
Doyle M, Diez-Gonzalez F, Hill C (ed),
Food Microbiology: Fundamentals and Frontiers, 5th Edition.
ASM Press, Washington, DC.
doi: 10.1128/9781555819972.ch41