Newer Regulations Clarify Food Microbiology Parameters for Labs
Synopsis: Heateflex’s Jacob Bowland describes the problems with different classification systems of water purity within the food microbiology testing laboratory setting. High quality water is essential in food testing labs in order to ensure that the accuracy and validity of the tests. Water for food testing is classified in terms of levels of resistivity, total organic carbon (TOC) particulates, and bacteria counts. In addition, to achieve high-quality water requires purification through a polishing step to remove specific impurities.
There are three different water types that are useful depending on the procedure:
Type 3: Generic applications where water will not come into contact with analytes during the procedure
Type 2: Standard applications such as media and buffers
Type 1: Critical applications such as GC, MS, and HPLC analyzers (most stringent)