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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Water in the food industry

Water in the food industry

Haijoubi, Elhoucine
Ben Yahya, Fatiha

Paperback

Biology

ISBN10: 6630097173
ISBN13: 9786630097177
Publisher: Our Knowledge Publishing
Published: Jun 8 2026
Pages: 56
Weight: 0.19
Height: 0.13 Width: 6.00 Depth: 9.00
Language: English
Throughout the entire food manufacturing process, water plays a vital role. This water can be the primary source of potential food contamination and spoilage. The aim of our study is to assess the bacteriological quality of the water used by the food industry in northern Morocco, to identify the various microorganisms responsible for contaminating this water, and to determine the main causes of this contamination. The results showed that water from the public supply system is of satisfactory bacteriological quality, whereas 40% of well water does not meet standards due to the presence of the pollution indicators CT, CF, E, and MOR. The contamination of these wells is generally linked to a failure to comply with hygienic water extraction practices.

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