Water sampling in a winery
Afternoon IFSQN,
I know its been mentioned before but for some reason i just can't get my head around it. I've read the previous forums info but it just won't compute in my small Welsh brain.
I'm testing potable water in a winery, its added to alcohol & goes through micron filters so haven't been too worried. Recently the results straight from tap in TVC 2 & 3 days are >1000 cfu/ml. (Before we do anything with it)
Should i be worried that they are >1000cfu/ml for TVC, purely in the context of water supply before we process it?
Do we see differences in results depending on where we are in the year?
What is a reasonable result and what are good/ok/bad limits?
We routenly test final products and they are all clean due to our processes.
Cheers
DW
There are varying standards for TVC/HPC/APC in water, but all of them state that it isn't a food safety indicator.
Most likely contamination points would be holding tanks or hoses/faucets. Are these counts from your pipe direct, are there any attachments/areation screens/hoses between your actual pipes and the sample point? TDS testing compared to your water provider could also help you tell if a pipe has cracked underground.
Is your water source a well or a municipal supply? Wells can get fouled and require treatment.
Hi FurFarmandFork
A municiple source, it confuses me as its edged up over the last few months. Like i said im not worried about the product purely as nothing could servive in the environment but am interested why it happens and what would trigger some kind of action
cheers
DW
Afternoon IFSQN,
I know its been mentioned before but for some reason i just can't get my head around it. I've read the previous forums info but it just won't compute in my small Welsh brain.
I'm testing potable water in a winery, its added to alcohol & goes through micron filters so haven't been too worried. Recently the results straight from tap in TVC 2 & 3 days are >1000 cfu/ml. (Before we do anything with it)
Should i be worried that they are >1000cfu/ml for TVC, purely in the context of water supply before we process it?
Do we see differences in results depending on where we are in the year?
What is a reasonable result and what are good/ok/bad limits?
We routenly test final products and they are all clean due to our processes.
Cheers
DW
Hi DW,
So what are the legislatory micro. requirements for potable water in UK ? (I think the topic has been discussed here earlier).
For EC, afaik, there are specific TVC (inter alia) count requirements for process water which will contact "food". The (2) TVC limits vary with the measurement temperature however, from memory, i think yr quoted value is substantially (~ 10x) greater than the higher of the 2 values.