Water for Food Industry

HyServe offers a comprehensive range of innovative solutions for easy and reliable real-time monitoring of biological contamination in water. This can be used to test important factors related to food safety and to comply with the HACCP concept. A reliable water supply is essential to reduce water consumption in plants and to continuously improve water quality.

Thanks to the easy handling of our ATP-Lumitester Smart, the handheld device is ideal for supporting operational hygiene management programs. The LuciPac A3 Water test is used to monitor microbial contamination in water. Within 10 seconds, you can get an objective assessment of the cleanliness of water samples. The Lumitester Smart provides more consistent and reliable results by monitoring ADP and AMP in addition to ATP.

The LuciPac A3 Water can be used to ensure compliance with the high standards for the food manufacturing industry in terms of proper water hygiene.

Water in the Food and Beverage Industry

In terms of chemical purity, mineralization, and hygiene, water as a component of food has special importance. In most cases, it must first be treated for use as the quality of the water is critical to the quality of the product.

Water in food production can be used as an ingredient, for cleaning, and in manufacturing. In the process steps where water is used for food production, it must meet the drinking water requirements. To ensure this, the respective food company must conduct regular testing and record the results.

  • Easy and safe to operate even by untrained personnel
  • Safeguarding and optimization of production processes
  • Highly sensitive and precise measurement of ATP, ADP, and AMP
  • Aggregation of data from multiple Smart-devices possible

The four water uses in food production:

  • 1. Primary production, for example in agriculture
  • 2. Cleaning and hygiene
  • 3. As an ingredient or component of an ingredient
  • 4. Use during food processing, for example, heating or freezing

Many beverage and food companies pump their water from their own wells. However, even if it is “only” used for cleaning production equipment, it must be of drinking water quality.

Monitoring the quality of drinking water with the Lumitester Smart from HyServe provides support here in terms of quality assurance and the hygiene concept.

Risk of Microbiological Contamination in Water

When food is microbiologically contaminated, a public health problem looms. Diseases can arise whose causes lie in bacteria, fungi, or viruses in food.

To minimize the risk of microbiological contamination, by product-damaging and pathogenic microorganisms, manufacturers must install various quality assurance systems along the production process.

Monitoring Water in the Food Industry with HyServe

With the Lumitester Smart and LuciPac A3 Water, biological contaminations in CIP rinse water or other process water can be detected within 10s of sampling, thus setting up efficient hygiene monitoring procedures.

Thanks to its simplicity of use, the HyServe A3 test system is a powerful addition to your hygiene concept according to HACCP and a safe guarantee for proper food and beverage production. The portable device can be operated with one hand and optionally connects to the cloud via the app and stores up to 2,000 measurement results.

Compact Dry plates are extremely easy to handle. Liquid samples can be applied directly to determine the total bacterial count. For easier counting, metabolizing bacteria form red colonies in the Compact Dry ETC due to the redox indicator tetrazolium salt.

Solutions from HyServe are:

Lumitester Smart

LuciPac A3 Water

EC Blue

Compact Dry ETC

Compact Dry AQ

Compact Dry PA

Specific examples of the use of water in the food and beverage industry

Water analysis with ATP tests in rinse water systems / CIP systems

leanliness in plants is essential and ATP can be used as an established indicator of cleanliness. If microorganisms are transferred from one food product to another, this can result in spoilage, lower quality, and reduced stability of the products. In liquids, turbidity or biofilms can result.

For example, if pipelines are not cleaned efficiently, biofilm formation will occur. If water is not circulated enough, this leads to an increased number of bacteria, which in turn increases the measured ATP values. Filling systems, if poorly maintained, are prone to severe biofilm formation, which can occur within just a few hours. By regular tests of the rinse water, while cleaning, the results of disinfection and cleaning measures can be monitored and recorded.

The Lumitester Smart and LuciPac A3 Water are used to easily and quickly determine the status before and after cleaning.

Cleaning in Place CIP for Critical Hygiene Requirements

The CIP process is mostly used in breweries and the pharmaceutical industry. The cleaning process differs depending on the product to be processed and consists of four steps:

  • Pre-rinsing with water removes coarse contaminants
  • Rinsing of the system with a caustic solution or cleaning agent
  • Intermediate rinsing with an acid
  • Clear rinsing of the system with water

Optionally, disinfection can be done at the end of the process. Multi-stage cleaning covers all built-in components of the plant such as valves, pumps as well as sensors, and ideally frees them from cleaning chemicals, microbes, bacteria, and other substances. Sampling after each intermediate step monitors the overall process.

The standard method for cleaning process plants can also be used for cleaning boilers, reaction vessels, pipelines, and machines. CIP systems are not only found in breweries and pharmaceutical plants, but also, for example, in cheese factories, dairies, and milk drying plants, as well as in companies that manufacture frozen products.

Why is the CIP Method so Important?

The CIP cleaning principle is used in many industries and process plants nowadays. The cleaning process can be easily integrated into the overall sequence of production plants and ensures compliance with increasingly stringent hygiene regulations.

Increasingly stringent health and safety laws are also raising the demands on the cleanliness of production plants. For the CIP process, plants no longer have to be dismantled, which prevents downtimes and minimizes the resulting production losses. The integration and automation also offer a high savings potential for companies.

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