Água: uma potencial fonte de contaminação na indústria de alimentos

Abstract

Water is an indispensable resource in the food industry, present in various aspects of production and crucial to guarantee the quality, safety and flavor of the products we consume. Its importance is manifested in several stages of production, from the composition of products to ensuring safety and final quality. Ensuring its quality is fundamental, and the implementation of quality control programs such as GMP (Good Manufacturing Practices) and SOP (Standard Operating Procedure) can guarantee contamination-free food production. The objective of this work was to carry out a systematic review on the importance of water used in the food industry and its possible sources of contamination. According to the results obtained, the water used in the industry must be within the required specifications in relation to microbiological quality, as it must not contain pathogenic microorganisms. Water is most often incorporated into food, so ensuring its potability is essential. Microbiological contamination in food can occur due to cross-contamination, inadequate handling, improper storage conditions, among other factors. Therefore, understanding the sources of contamination and investing in rigorous management practices is essential in order to guarantee the hygienic and sanitary quality of products.