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    Safety and Quality of Water Use and Reuse in the Production and Processing of Dairy Products: Meeting Report
    Safety and Quality of Water Use and Reuse in the Production and Processing of Dairy Products: Meeting Report
    Safety and Quality of Water Use and Reuse in the Production and Processing of Dairy Products: Meeting Report
    Ebook325 pages2 hours

    Safety and Quality of Water Use and Reuse in the Production and Processing of Dairy Products: Meeting Report

    By Food and Agriculture Organization of the United Nations

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    In 2020, the 43rd session of the Codex Alimentarius Commission approved the new work entitled “Development of Guidelines for the Safe Use and Reuse of Water in Food Production” proposed by the 51st session of the Codex Committee on Food Hygiene. To support this work, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) was asked to provide scientific advice regarding safe use and reuse of water in the dairy sector. JEMRA convened an online meeting from 14 June to 2 July 2021 to provide clear and practical guidance on risk-based approaches to assess and manage fit-for-purpose water sourcing, use and reuse in the dairy sector. This report describes the output of this meeting to support the decision-making when applying the concept of fit-for-purpose water for use in the production and processing of dairy products.

    LanguageEnglish
    PublisherFood and Agriculture Organization of the United Nations
    Release dateOct 23, 2023
    ISBN9789251382318
    Safety and Quality of Water Use and Reuse in the Production and Processing of Dairy Products: Meeting Report
    Author

    Food and Agriculture Organization of the United Nations

    An intergovernmental organization, the Food and Agriculture Organization of the United Nations (FAO) has 194 Member Nations, two associate members and one member organization, the European Union. Its employees come from various cultural backgrounds and are experts in the multiple fields of activity FAO engages in. FAO’s staff capacity allows it to support improved governance inter alia, generate, develop and adapt existing tools and guidelines and provide targeted governance support as a resource to country and regional level FAO offices. Headquartered in Rome, Italy, FAO is present in over 130 countries.Founded in 1945, the Food and Agriculture Organization (FAO) leads international efforts to defeat hunger. Serving both developed and developing countries, FAO provides a neutral forum where all nations meet as equals to negotiate agreements and debate policy. The Organization publishes authoritative publications on agriculture, fisheries, forestry and nutrition.

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      Safety and Quality of Water Use and Reuse in the Production and Processing of Dairy Products - Food and Agriculture Organization of the United Nations

      Required citation:

      FAO & WHO. 2023. Safety and quality of water use and reuse in the production and processing of dairy products – Meeting report. Microbiological Risk Assessment Series, No. 40. Rome, FAO. https://doi.org/10.4060/cc4081en

      The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or the World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned.

      The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or WHO.

      ISSN 1726-5274 [Print]

      ISSN 1728-0605 [Online]

      FAO ISBN 978-92-5-137571-6 [PDF and print version]

      WHO ISBN 978-92-5-138231-8 [electronic version]

      WHO ISBN 978-92-4-006659-5 [print version]

      © FAO and WHO, 2023

      Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode).

      Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO or WHO endorses any specific organization, products or services. The use of the FAO or WHO logo is not permitted. If the work is adapted, then it must be licensed under the same or equivalent Creative Commons licence. If a translation of this work is created, it must include the following disclaimer along with the required citation: This translation was not created by the Food and Agriculture Organization of the United Nations (FAO) or the World Health Organization (WHO). Neither FAO nor WHO is responsible for the content or accuracy of this translation. The original English edition shall be the authoritative edition.

      Disputes arising under the licence that cannot be settled amicably will be resolved by mediation and arbitration as described in Article 8 of the licence except as otherwise provided herein. The applicable mediation rules will be the mediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules and any arbitration will be conducted in accordance with the Arbitration Rules of the United Nations Commission on International Trade Law (UNCITRAL).

      Third-party materials. Users wishing to reuse material from this work that is attributed to a third party, such as tables, figures or images, are responsible for determining whether permission is needed for that reuse and for obtaining permission from the copyright holder. The risk of claims resulting from infringement of any third-party-owned component in the work rests solely with the user.

      Sales, rights and licensing. FAO information products are available on the FAO website (http://www.fao.org/publications) and can be purchased through [email protected]. Requests for commercial use should be submitted via: www.fao.org/contact-us/licence-request. Queries regarding rights and licensing should be submitted to: [email protected].

      Cover picture ©Dennis Kunkel Microscopy, Inc.

      Layout: Tomaso Lezzi

      Contents

      Acknowledgements

      Contributors

      Declaration of interests

      Abbreviations and acronyms

      Terminology and descriptions

      Executive summary

      1 Introduction

      1.1  Background

      1.2  Scope and aim of the meeting

      1.3  Structure of the report

      2 Use and reuse of water in dairy operations

      2.1  Codex Alimentarius provisions concerning water use and reuse

      2.2  Water reuse in the primary production phase

      2.3  Water reuse in the processing phase

      2.4  Principles underlying fit-for-purpose water use and reuse

      3 Water reuse potential and typical water reuse scenarios in dairy processing operations

      3.1  Water reuse potential and typical water reuse scenarios in dairy processing operations

      3.2  Examples of water reuse scenarios

      3.2.1  Reuse of drinking water by recirculation or recycling

      3.2.2  Recovery and reuse of water from cleaning-in-place (CIP) systems

      3.2.3  Recovery and reuse of water from food production/processing

      3.2.4  Recovery and reuse of dairy effluents

      3.2.5  Water recovery and reuse from non-food manufacturing operations

      4 Issues to consider in designing a water reuse scenario

      4.1  Microbiology of raw dairy materials and products

      4.1.1  Microbiology of raw milk

      4.1.2  Processing impact on microbiology of milk

      4.1.3  Microbiology of milk products

      4.1.4  Foot-and-mouth disease virus (FMDV) concerns associated with dairy operations

      4.1.5  Testing for microorganisms in the potentially reusable water sources

      4.2  Risk assessment approaches to inform decision-making on water reuse

      4.2.1  Basic principles of risk assessment for food safety and water safety

      4.2.2  Risk assessment for informed decisions on fit-for-purpose water reuse application

      4.2.3  Considerations on water scenario risk assessments involving third parties

      5 Implementation and operationalization of a water reuse scenario

      5.1  Planning implementation of a water reuse scenario

      5.1.1  Defining the prerequisite programmes for the selected water reuse scenario

      5.1.2  Establishing a hazard control plan tailored to the water reuse scenario

      5.1.3  Selection of measures to control identified hazards

      5.2  Putting a fit-for-purpose reuse water scenario into operation

      5.2.1  Establishing monitoring of operational performance of hazard control

      5.2.2  Taking corrective action and managing issues

      5.3  Validation of full scale performance

      5.3.1  Validation of control measures at different scales

      5.3.2  Validation of control measures at full scale

      5.4  Verification of control at full scale

      6 Useful testing related to water reuse in dairy operations

      6.1  Useful testing principles

      6.2  Useful testing concerning reuse water microbiological safety and spoilage

      6.3  Examples of microbiological limits/criteria

      7 Recommendations and knowledge gaps

      7.1  Recommendations

      7.1.1  General recommendations concerning the implementation of water reuse in dairy operations

      7.1.2  Specific recommendations on testing and microbiological parameters concerning the implementation of water reuse in dairy operations

      7.2  Knowledge gaps

      References

      ANNEXES

      Annex 1 Water recovery technologies

      Technology 1. Recovery by condensation

      Technology 2. Recovery by sedimentation, coagulation and centrifugation

      Annex 2 Water purification technologies

      Technology 3. Purification by Reverse Osmosis (RO)

      Technology 4. Purification by Ultra filtration

      Technology 5. Purification by activated carbon water filtration (ACWF)

      Technology 6. Purification using Aerobic digester technologies

      Technology 7. Purification by membrane bioreactor (MBR) technology

      Annex 3 Microbiocidal treatments

      Technology 8. UV treatment

      Technology 9. Heat treatment

      Technology 10. Chemical treatment

      Annex 4 Case studies on reusable water sources

      Case study 1: Use of contaminated water from FBO’s own wells

      Case study 2: Recirculation of water used for cooling of cheese

      Case study 3: Reuse of water from CIP systems

      Case study 4: Recovery of water from whey using RO or ROP

      Case study 5: Recovery of water from dairy effluents using MBR and RO

      Tables and Figures

      TABLES

      1. Codex Alimentarius provisions concerning the (re-)use of water in dairy operations

      2. Overview of fit-for-purpose considerations for different water use purposes and types of water reuse

      3. Examples of factors and events that may challenge operators to adequately control a water reuse scenario, the impact of which can be explored using risk assessment

      4. Microbiological criteria/limits used for RO and ROP reuse water produced from whey permeate

      5. Microbiological criteria/limits used for RO reuse water produced from milk water and reused milk water

      6. Microbiological criteria/limits used for reuse water produced from milk water through ROP

      7. MC and microbial threshold values for water of poquality, derived by reuse of drinking water, RO water, ROP water or from dairy effluents

      8. Microbial threshold values for water extracted from whey by RO.

      9. Microbial threshold values for water derived from whey by ROP for food contact use

      A1. Factors affecting the quality and the safety of recovered condensate water

      A2. Summary of studies reporting minimum UV dose (mJ/cm²) required to achieve certain log reductions in the level of different microorganisms

      A3. Risk/hazard matrix for a microbiological hazard identified in the reusable water source

      A4. Possible types of hazards and organisms of concern, with an indication of the likely associated levels of risk and possible control options.

      A5. Specific details of a hazard control plan for using recirculated water to cool cheeses

      A6. Specific details of a verification plan for using recirculated water to cool cheeses

      A7. Possible hazards of concern, likely associated risks and possible control options for reuse of supplies of RO water recovered from CIP liquids that are recirculated or recycled

      A8. Details of a hazard control plan for reuse of RO water recovered from

      A9. Details of a verification plan for reuse of RO water supplies recovered from CIP liquids that have been recirculated or recycled

      A10. Ability of relevant bacterial groups to grow on urea

      A11. Possible hazards of concern, the likely associated risks and possible control options for recovery of whey water and reuse treatment using RO or ROP

      A12. Details of a hazard control plan for the recovery of whey water and reuse treatment using RO or ROP

      A13. Details of a verification plan for the recovery of whey water and reuse treatment using RO or ROP

      A14. Differences in purification efficiencies of various technologies on some chemicals and microorganisms possibly occurring in water supplies

      A15. MBR technology purification. Sample characteristics of MBR permeate and MBR water

      A16. Possible hazards of concern, likely associated risks and possible control options for the recovery and reuse water supplies obtained from dairy effluents using MBR and RO

      A17. Details of a hazard control plan for the recovery and reuse water supplies obtained from dairy effluents using MBR and RO

      A18. Details of a verification plan for the recovery and reuse water supplies obtained from dairy effluents using MBR and RO

      FIGURES

      1. Potential risk assessment questions that provide insights and inputs into the development of a Water Safety Plan (WSP)

      2. Graphical representation of how a Water Safety Plan (WSP) for managing the generation of reuse water supplies in an operation may be linked to the Food Safety Management System (FSMS) that manages the processing of food in that operation and illustrating by three examples how data for WPS and FSMS development can be derived from questions addressed by microbiological risk assessment or hazard analysis

      3. Using the evidence and decisions made at the design stage (A) to implement the operational hazard control system (through WSP/FSMS) at full scale (B)

      4. Steps in implementing and putting a hazard control plan for a water reuse scenario into full scale operation

      A1. The average pore size for different membrane filtration systems (RO: Reverse Osmosis; NF: Nano Filtration; UF: Ultra Filtration; MF: Micro Filtration; BF/CF: bag filters/cartridge filters; DE: diatomaceous earth; GF: sand filters) and the size of different particles of microorganisms

      A2. Scheme that shows the recirculation of water used for cooling cheeses

      A3. Sketch for reuse of water streams in a 5-step CIP system, including recovery of RO water from CIP fluids. Illustrates the flow of water streams and the associated options for recirculation or recycling the water from CIP fluids at different steps using UF, RO, ROP

      A4. Illustration of two water reuse scenarios involving recycling of reusable water sources through RO/ROP and UV treatment(s). Top: describes the recovery of milk water from milk, whey and product flushes using RO followed by UV treatment. Bottom: shows how the RO water is further purified by another RO process (a polisher), followed by UV treatment

      A5. Illustration of the recovery of water from dairy effluents using MBR and RO

      Acknowledgements

      The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) would like to express their appreciation to all those who contributed to the preparation of this report through the provision of their time and expertise, data and other relevant information at all times before, during and after the meeting. Special appreciation is extended to all the members of the Expert Panel for their dedication to this project and to Dr Leon Gorris for his expert chairing of the Panel and support in preparing the final document, and to Dr Claus Heggum for his excellent support as Rapporteur. All contributors are listed in the following pages.

      The preparatory work and expert meeting convened to prepare this report was coordinated by the Secretariat of the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA).

      Contributors

      EXPERTS

      Dima Faour-Klingbeil, Senior Expert in Food Safety and Regulatory Systems, DFK for Safe Food Environment, Germany

      Peter Feng, Food Safety Expert, the United States of America

      Leon Gorris, Independent Food Safety Expert, the Netherlands

      Patrick Smeets, KWR Water Research Institute, the Netherlands

      Toru Watanabe, Department of Food, Life and Environmental Sciences, Yamagata University, Japan

      RESOURCE PERSONS

      Jose Emilio Esteban, USDA Food Safety and Inspection Service, the United States of America

      Mirian Yamileth Bueno Almendarez, Servicio Nacional de Sanidad e Inocuidad Agroalimentaria (SENASA), Honduras

      Constanza Vergara, Ministerio de Agricultura, Chile

      Lingping Zhang, Joint FAO/WHO Food Standards Programme, Italy

      SECRETARIAT

      Claus Heggum, Danish Agriculture & Food Council F.M.B.A., Denmark

      Haruka Igarashi, Department of Nutrition and Food Safety, World Health Organization, Switzerland

      Christine Kopko, Food Systems and Food Safety, Food and Agriculture Organization of the United Nations, Italy

      Jeffrey LeJeune, Food Systems and Food Safety, Food and Agriculture Organization of the United Nations, Italy

      Kang Zhou, Food Systems and Food Safety, Food and Agriculture Organization of the United Nations, Italy

      Declaration of interests

      All participants completed a Declaration of Interests form in advance of the meeting. The interests declared were not considered by FAO and WHO to present any conflict in light of the objectives of the meeting.

      All the declarations, together with any updates, were made known and available to all the participants at the beginning of the meeting. All the experts participated in their individual capacities and not as representatives of their countries, governments or organizations.

      Abbreviations and acronyms

      Terminology and descriptions

      For the purpose of this report, the terms described below are used with the following understanding:

      Condensate: Water recovered by condensing water vapor, for instance water vapor recovered from the drying of dairy raw materials/products.

      Dairy effluents: Wastewater from cleaning and disinfection, or other operations involving water, during the manufacture of dairy products, including both food contact applications and non-food contact applications, and which contains identifiable substances. Dairy effluents do not include black and grey waters.

      Fit-for-purpose reuse: An application for which the reuse of water meets the relevant microbiological parameters for food safety and stability of the specific application.

      Fit-for-purpose reuse water: (a supply/volume of) Water for reuse that meets the relevant microbiological parameters concerning food safety and stability for a specific fit-for-purpose application (note: chemical and physical parameters will have to be dealt separately through risk assessment, risk management and the food safety management system of the food operation).

      Food business operator (FBO): The person or

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