Evaluation of physico-chemical parameters of the water supply of slaughter house Triângulo Mineiro

Abstract

The food safety plays a vital importance in public health. The food quality can be affected in several ways, water is an important factor to be monitored. In a meat processing industry the quality of the final product is directly related to the quality of the water supply industry, as this is used in all processes of washing and cleaning of building, infrastructure and tools, knives and sterilization of equipment, addition to cleaning the hands of manipulators. We analyzed the physical and chemical parameters of water supply of an industrial refrigerator's Triângulo  Mineiro, in the months of December 2008, January and February 2009 in order to detect whether the procedures for control and treatment of water as a cleaning of reservoirs and water box `d used were appropriate and effective. The legislation was the reference to Ordinance No. 518 of 25 March 2004, the Ministry of Health Study assessed the following parameters: appearance, conductivity, apparent color, organic matter, nitrate, nitrite, ammonia nitrogen, odor, pH, turbidity and conductivity. Evaluated in three months it was observed that all tests were in line with the parameters relating to legislation.