Food Processing Wastes

Water is absolutely necessary in food processing. Through conservation and reuse, liquid waste is reduced, cutting the pollution load. The National Canners Association has set four conditions governing the use of reclaimed waters in contact with food products:

1. the water must be free of microorganisms of public health significance

2. the water must contain no chemicals in concentrations toxic or otherwise harmful to man

3. the water must be free of any materials or compounds that could impart discoloration, off-flavor or odors to the product or otherwise adversely affect quality

4. the water appearance and content must be aesthically acceptable

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