Lesson Nine

 

  1. RAW WATER

Class Nine

Identify sources of raw water available to food processing plants in Melbourne

Examine methods of municipal raw water treatment

                Sand filtration, sedimentation, flocculation, chlorinating

Activated Carbon filtration

Read about Raw water treatment in Toronto:

http://"www.metrotor.on.ca/works/what/water/supply/process.htm" Toronto's Drinking Water Treatment Process

And Greater Johnstown Town's Riverside Water Treatment Plant at:

Greater Johnstown Water Authority

Read about a Water Treatment Plant in Florida:

Thomas B. Williams Water Treatment Plant

                Consider contamination problems and microbial contaminants

Ground Water Treatment

http://www.gwconsortium.org/Treatment.html

Read about Cryptosporidium at this hyperlink

Cryptosporidium in Water Supplies at http://www.cdc.gov/ncidod/EID/vol3no1/guerrant.htm

  1. parvum is the major human pathogen that is also found in numerous mammals. It is slightly smaller than the murine Cryptosporidium, C. muris, and is also distinguished from the other Cryptosporidium species commonly seen in birds, turkeys, snakes, and fish. Infection begins when a person ingests chlorine-resistant, thick-walled oocysts . These hardy oocysts appear to be infectious, with an estimated ID50 (from studies in humans) of one isolate containing only 132 oocysts . Infections may occur with ingestion of as few as 30 oocysts; some infections have occurred with just one oocyst

Giardiasis is most frequently associated with the consumption of contaminated water. Five outbreaks have been traced to food contamination by infected or infested food handlers, and the possibility of infections from contaminated vegetables that are eaten raw cannot be excluded. Cool moist conditions favor the survival of the organism.

Cyclospora may be transmitted by ingestion of water or food contaminated with oocysts. Outbreaks linked to contaminated water, as well as outbreaks linked to various types of fresh produce, have been reported in recent years [1-4].

.

 

Discuss treatment of raw water in food processing plants

                Need for chlorinating, Boiler water.

 

Go to Next Lesson

Go to Lesson Eight

Go to Lesson List

Disclaimer: This page, its contents and style, are the responsibility of the author and do not necessarily represent the views, policies or opinions of William Angliss Institute of TAFE. All content remains the property of William Angliss Institute of TAFE.

 

Prepared by Barry Brazier

 


William Angliss Institute

Nutrition Australia

Australian Nutrition Foundation

AIFST

Hospitality Association

Barry Brazier

Hospitality Network

About Melbourne

 

 

Go to Lecture two

Disclaimer: This page, its contents and style, are the responsibility of the author and do not necessarily represent the views, policies or opinions of William Angliss Institute of TAFE. All content remains the property of William Angliss Institute of TAFE.

 

Prepared by Barry Brazier

 


William Angliss Institute

Nutrition Australia

FDA

AIFST

American Society for Microbiology

Barry Brazier

The Institute of Food Technologists

About Melbourne