Has anyone successfully recirculated wash water used in fresh produce processing? Currently the process is wash one batch (50-75#) and dump or we use continuous showers. Is there a way to reuse this for a certain amount of product/ time instead of dumping $$$ down the drain? When are you calling it as being too fouled? Considering it would be maintained as per usual in regards to exposure and ppm. Or is the risk too high? I'm looking into individual units per line vs a whole plant system. No allergens in use. Feedback? Things I'm not considering? It is an antimicrobial wash.