Food and Public Health

p-ISSN: 2162-9412     e-ISSN: 2162-8440

2011;  1(1): 11-15

doi: 10.5923/j.fph.20110101.03

The Suitability of Water in Khartoum State Industrial Area for Food Processing

Copyright © 2011 Scientific & Academic Publishing. All Rights Reserved.

Abstract

The present study aimed at investigating the suitability of water for food processing particularly gaseous beverages in Khartoum State. Ten samples of water were collected from six wells (A, B, C, D, E and F) distributed throughout Khartoum North Industrial Area, also three samples (T1,T2,T3) were collected from well (B) after water treatment. The pH of water samples ranged (6.7 – 7.8). All samples gave acceptable results for the Electrical Conductivity (E.C) (284–970µs/cm, total dissolved solids (T.D.S) (143 – 485 mg/L), sulfate (1.5 – 142.4 mg/L), chloride (6.8–94.0mg/L), fluoride (0.0–0.23 mg/L), nitrate (2.01 – 9.24 mg/L), nitrite (0.006–0.467 mg/L), As for ammonia the collected water samples contained a range of (0.0 – 0.01mg/L), while the iron content of the various water samples was ≤0.3 mg/L. Some of the samples gave high levels of turbidity while other samples gave low levels of turbidity. The water samples were free from E. coli and the total coliform, therefore they were acceptable for the consumer and were suitable for drinking and food processing as they have matched with all conditions of the Sudanese Standards and the International Standards for drinking water. The T.D.S of water samples ranged between 143-260 m/l. This indicates that there is no need for using Reverse Osmosis (R.O) to reduce the concentration of the salts and minerals in water. Filtration and coagulation process for the water treatment is sufficient process for this purpose. Most of the microbiological, physical, chemical and geological properties for well's water samples (A, B, C, D, E and F) , were found to match with the local and International Standards for drinking water, that means these water samples are suitable for food processing and drinking.

Keywords: Food Processing, Chemical Examination, Microbiological Examination, Most Probable Number Test

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Reference

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