– Improving the water quality for prevention of food spoilage and foodborne diseases
Bacteria, moulds and yeasts constitute a great challenge and a significant quality problem for food industry, leading to major economic impact for the producers due to cleaning requirements, reduced shelf life and loss of products. Many foodborne pathogens are also waterborne pathogens. Increased knowledge about the cross-relationship between these two exposure routes is required both nationally and internationally.
Although bacteria in water and biofilm are a subject of increasing scientific interest, the presence of fungi in drinking water and within biofilms of distribution systems and production facilities has received limited attention. Nevertheless, waterborne bacteria and fungi are likely associated with taste and odour problems, contamination in food and beverage preparation, and a variety of health-related effects. Uncertain ramifications of fungi in potable water have led to a limited number of investigations, which have shown that fungi are present in a significant proportion of tap water samples; however, species abundance and diversity are extremely variable.
Results from a project at the National Veterinary Institute concerning moulds in drinking water in Norway determined that water constitutes a possible transmission route for a wide variety of mould species known to be pathogenic, mycotoxin producers or common contaminators in the food and beverage industry. These fungi seem to survive water treatment and contaminate the water, so that they have the potential to reach the consumers.
The rationale for the Biofilm project was to increase the knowledge on moulds, yeasts and bacteria growing in biofilms in water and water distribution systems in order to find contamination sources and introduce cost-effective preventive measures. Understanding the health risk of microbial growth on food product will also support the implementation of the EU regulation of January 1st 2006 regarding hygiene in foodstuff (852/2004) and the consumers’ right to safe food.
Project period: 2006–2012