Wondering if anyone could hep me regarding the micro limits in the testing of water. The water is used in a food recipe which is then heated to 200°C. I have been using the eu regulations for drinking water but I am not sure this is correct as they seem very limited for water that is being heated to a high temperature.
Would appreciate all info.
Do you have some particular suspicion regarding the micro. quality of yr water ? eg contaminated with some particular (super?) pathogen resistant to 200degC ?
The routine water micro. testing parameters are a compromise based on the indicator concept. Properly treated water hopefully has the least chance of confounding the logic.
If you would like to appreciate the general routine logic / major micro. health undesirable inhabitants which have also been documented, can see many of them listed / discussed here (bit old but quite readable/micro.authoritative) –
Water Quality and Public Health,2002.pdf 201.94KB
Rgds / Charles.C