Water is the core raw material for food and beverages (with water accounting for over 90% in some products), and its quality directly determines the safety bottom line of the product. The state has clear mandatory standards for water used in food production, and water quality testing is a prerequisite for compliance. Let's take a look at the core project list for water quality testing in the food and beverage industry.

1、 General mandatory inspection items (applicable to all food and beverage production)

·Microbial indicators: total bacterial count, coliform group, heat-resistant coliform group, Escherichia coli, pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus, etc.)

·Physical and chemical indicators: pH value, turbidity, chromaticity, odor and taste, visible substances to the naked eye, total hardness, total dissolved solids, conductivity

·Safety indicators: heavy metals (lead, arsenic, cadmium, mercury, chromium), nitrites, nitrates, fluorides, chemicals

·Disinfectant related: residual chlorine (chlorine containing disinfectant usage scenarios), ozone residue (ozone disinfection scenarios)

2、 Add projects by product type

1. Packaging drinking water (bottled water, bottled water, etc.)

Special minerals: potassium, sodium, calcium, magnesium, bicarbonate, sulfate, chloride

Pollution control: Oxygen consumption (CODMn), volatile phenols, trichloromethane, carbon tetrachloride

Other: Total alpha radioactivity, total beta radioactivity

2. Beverages (fruit juice, tea drinks, carbonated drinks, etc.)

Organic compounds: pesticide residues (organophosphates, pyrethroid compounds), plasticizers (phthalates)

Sensory related: soluble solids, acidity

Microbial enhancement: mold, yeast

3. Alcohol (Baijiu, beer, wine, etc.)

Fermentation related: total sugar, reducing sugar, acetic acid, higher alcohols

Pollutants: methanol, fusel oil, heavy metals (newly added manganese, antimony)

Water quality stability: total alkalinity, total acidity

4. Dairy products (milk, yogurt, dairy drinks, etc.)

Microbial Enhancement: Enterobacter sakazakii (Infant Milk Beverage), Listeria monocytogenes

Physical and chemical strengthening: protein, fat (indirectly related to the impact of water quality on fermentation)

Safety indicators: nitrate, nitrite (to prevent infantile methemoglobinemia)

5. Seasoning (soy sauce, vinegar, cooking wine, etc.)

Fermentation control: ammonia nitrogen, amino acid nitrogen (related to the impact of water quality on fermentation microbial communities)

Pollutants: Nitrite, heavy metals (newly added nickel, tin)

Physical and chemical indicators: total acid, amino acid nitrogen

3、 Special testing of water used in the production process

·Process water (cleaning, cooling, etc.): total bacterial count, Legionella (cooling water system), suspended solids, oils and fats

·Boiler water (steam production): total hardness, alkalinity, dissolved oxygen, pH value, chloride ions

·Cooling water: turbidity, total hardness, chloride ions, sulfate, microbial sludge content

4、 Choose water quality testing equipment suitable for the food and beverage industry

Purchasing water quality analysis instruments, professional consultation is key! Harvey Sen is deeply involved in the field of water quality testing. We not only provide you with purchasing solutions for analytical instruments that are suitable for various scenarios such as pharmaceutical water, industrial wastewater, drinking water, and environmental monitoring, but also provide comprehensive support from demand assessment, instrument selection, to after-sales technical support. We help you accurately match high cost-effective equipment, making water quality testing more efficient and data more reliable. Welcome to contact us.