Fish Microbiology and Quality Assurance

9.3.2.f. Standards for water used in food processing industry and ice manufacture

Unit 9 - Assurance and management quality of fish

9.3.2.f. Standards for water used in food processing industry (as per IS 4251) and ice manufacture (as per IS 3957)

Sl.No	Characteristics	Tolerance
		Food Industry	Ice Manufacture
1	Colour (Hazen units), Max	20	5
2	Turbidity (Units), Max	10	5
3	Odour	None	None
4	pH	6.5 to 9.2	6.5 to 9.2
5	Total dissolved solids, mg / L, Max.	1000	1000
6	Alkalinity (as CaCO3), mg / L. Max.	--	100
7	Total hardness (as CaCO3), mg / L.Max	600	600
8	Sulphate (as SO4), mg / L. Max.	200	200
9	Fluoride (as F), mg / L. Max.	1.5	1.5
10	Chloride (as Cl), mg / L. Max.	250	250
11	Cyanide (as CN), mg / L. Max.	0.01	0.01
12	Selenium (as Se), mg / L. Max.	0.05	0.05
13	Iron (as Fe), mg / L. Max.	0.3	0.3
14	Magnesium (as Mg), mg / L. Max.	75.0	125
15	Manganese (as Mn), mg / L. Max.	0.2	0.2
16	Copper (as Cu), mg / L. Max.	1.0	1.0
17	Lead (as Pb), mg / L. Max.	0.1	0.1
18	Chromium (as Cr+6), mg / L. Max.	0.05	0.05
19	Zinc (as Zn), mg / L. Max.	15.0	15.0
20	Arsenic (as As), mg / L. Max.	0.2	0.2
21	Nitrate (as N), mg / L. Max.	20	--
22	Phenolic substances (as C6H5OH), mg /L. Max.	0.001	0.001