Water quality crisis a concern for food producers

This is according to Gareth Lloyd-Jones, managing director of Ecowize, a hygiene and sanitation company servicing the food sector.

He says factors such as the overloaded sewage works, acid mine drainage and poor water catchments management are a growing concern for local food safety.

"The onus is now on food producers and retailers who have a legal obligation to manage all of the risks associated with the production of food for human consumption, including exposure to water," says Lloyd-Jones.

According to stipulations of the Consumer Protection Act, which still has to be promulgated, food producers are required to demonstrate due diligence by being proactive in mitigating the potential danger associated with the consumption of their products, he says, adding that these measures will stand these entities in good stead in the event of litigation.

Lloyd-Jones explains that a large number of diseases such e-coli, listeria and cholera are waterborne so the use of contaminated water in the preparation of food can quickly spread such diseases through consumption.

"Local producers should implement additional monitoring measures in terms of water quality. If this problem persists, producers may need to invest in purification measures and processes in order to minimise the risks to food safety caused by waterborne diseases.

"The best solution is to treat and re-use water in the production process. Producers and retailers can establish internal methods around efficient water usage, as well as invest
in technology that will enable less water usage in production."

"While most retail outlets follow some in-house disciplines, there is too little focus on water quality, which due to the evolution of waterborne diseases is having an increasing impact on food safety and production," he concluded.