Safety and quality of water used with fresh fruits and vegetables

Water used in FFV production may contain human pathogens, so a risk assessment is necessary to determine the appropriate risk mitigation strategies. FAO and WHO have developed microbiological criteria for water used with fresh fruit and vegetables to support decision-making in pre- and post-harvest production.

Format: Paperback / softback
Length: 153 pages
Publication date: 30 March 2022
Publisher: Food & Agriculture Organization of the United Nations (FAO)

Water plays a crucial role in the production of fresh fruits and vegetables (FFV). While conventionally treated and disinfected water may appear clean, it can still harbor human pathogens at low concentrations. To address this potential risk, a comprehensive risk assessment is necessary, tailored to the specific production context at national or local levels. This assessment helps identify the potential risks associated with a particular water source or supply and enables the development of appropriate risk mitigation strategies.

The importance of water safety and quality in food production and processing was recognized by the 48th session of the Codex Committee on Food Hygiene (CCFH). In response, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have taken the lead in conducting research on this topic. This report presents the findings of the third meeting in a series dedicated to examining appropriate microbiological criteria for water used in FFV production.

The advice provided in this report is intended to support decision-making processes related to the application of fit-for-purpose water in the pre- and post-harvest stages of FFV production. It emphasizes the importance of considering factors such as water source, quality, and potential contamination risks when selecting and using water for these purposes. By adopting appropriate microbiological criteria and implementing effective risk management strategies, the production of safe and high-quality FFV can be ensured.

The report discusses the importance of water quality in FFV production, including the sources and characteristics of water that can affect the safety and quality of the produce. It highlights the need for appropriate water treatment and disinfection methods to ensure that human pathogens are eliminated or reduced to acceptable levels. The report also discusses the use of alternative water sources, such as rainwater harvesting and treated municipal water, to meet the water requirements of FFV production.

In conclusion, the production of fresh fruits and vegetables requires careful consideration of water quality and safety. A comprehensive risk assessment, appropriate microbiological criteria, and effective risk management strategies are essential to ensure the production of safe and high-quality FFV. By adopting these measures, the food industry can contribute to the overall health and well-being of consumers worldwide.

Dimension: 250 x 176 (mm)
ISBN-13: 9789251353455