Water Reuse and Recycling in Industrial Processes: Ensuring Water Quality for Sustainable Operations Water is a vital resource across industries, from cosmetics and food & beverages (F&B) to automotive and textile manufacturing. As businesses move toward sustainability, water reuse and recycling have... Blog Cooling Towers Food & Beverage Industry Intact Cell Count (ICC) Water Reuse 20.09.2024
Viable but Non-Culturable (VBNC) Bacteria Threaten Food Safety In 1982, the presence of viable but non-culturable (VBNC) bacteria was first discovered with supporting evidence in Escherichia coli (E. coli) and Vibrio cholerae (V. cholerae) [1]. Ever since then, t... Blog Food & Beverage Intact Cell Count (ICC) 26.09.2023
Water Safety Considerations for Food & Beverage Companies Step back to the year 1767. That’s when the first bottled water was commercially distributed and sold in colonial America at a place called Jackson's Spa in Boston. Customers were said to believe that... Blog Food & Beverage Intact Cell Count (ICC) 19.04.2023
Hygiene Monitoring in Food Safety and Water Systems If you manage or operate water systems today as part of your industrial operations or water utility , you’re probably not thinking much about outer space, but interestingly many of the process you pro... Blog Food & Beverage Intact Cell Count (ICC) 14.11.2022
Total cell count recommended by Swiss Food Compendium Flow cytometric total cell count (TCC) can now be used for the quantification of microbial cells in drinking water The new analytical method – developed at Eawag and extensively tested both in Switzer... Food & Beverage News 15.01.2013