EFSA publishes opinion and new app for process water management

The European Food Safety Authority (EFSA) has issued an opinion on process water management in the processing of fruits, vegetables and herbs. This investigation was initiated in response to several outbreaks of Listeria Monocytogenes and Shiga-toxin-producing E.coli strains (STEC), among others, from 2014 to 2020 in the European Union. These outbreaks were related to the consumption of frozen fruits, vegetables and herbs.

“Fit-for-purpose water”

EFSA's research is based on the “fit-for-purpose water” concept developed by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). This concept sets requirements for water depending on the origin and ultimate purpose of the food in question. It takes into account aspects such as the water source, potential hazards and disinfection possibilities. 

EFSA's scientific opinions have been published in three different articles, available in EFSA Journal :

• Fresh fruits, vegetables and herbs in large pieces
• Freshly cut products 
• Deep frozen products

WaterManage4You

In addition to scientific advice, EFSA has developed the WaterManage4You tool, a free online tool that helps predict bacterial transfer and accumulation in process water. This app uses mathematical models and takes into account parameters such as water changes, chlorine concentration and bacteria counts. The app can be used with preset scenarios as well as company-specific data. The tool provides insight into the dynamics of the process and helps identify actions that can be taken in the water management plan.

HOCl for calculation of disinfection

The mathematical model on which the WaterManage4You tool is based has been published in an article. The tool weighs the type of disinfectant used only indirectly. In doing so, it uses parameters such as pH to calculate effectiveness. Based on this, the tool calculates the free chlorine content with, in particular, the HOCl concentration. HOCl determines the degree of disinfection when chlorine-based disinfectants are used, because HOCl is the most active form of free chlorine. 

By using a disinfectant based on HOCl, the most active form of chlorine is directly added to the water. This has the following advantages:

• A high disinfection power 
• Optimal efficacy at low concentrations
• Fewer harmful byproducts

Direct implementation of HOCl in your process water is possible through technologies such as the Watter system.

Conclusion

Companies can reduce risks and use water more efficiently thanks to published advice and EFSA's WaterManage4You tool. This tool helps optimize water change and disinfection methods, which helps ensure the microbiological quality of water used in the processing of fresh and frozen fruits, vegetables and herbs. Disinfection is most effective when applied directly in the active form, HOCl.

Referenties

1. European Food Safety Authority. (2025, 30 January). New advice and app to manage process water for fruit, vegetables and herbs. European Food Safety Authority. https://www.efsa.europa.eu/en/news/new-advice-and-app-manage-process-water-fruit-vegetables-and-herbs

2. Vakblad Voedingsindustrie. (2025, 4 February). EFSA helpt foodindu­strie bij veilig gebruik proceswater. https://vakbladvoedingsindustrie.nl/nl/artikel/efsa-helpt-foodindustrie-bij-veilig-gebruik-proceswater

3. Food Safety Magazine Editorial Team. (2025, 30 January). EFSA Releases New Tool to Help Manage Microbial Contamination in Produce Process Water. Food Safety. https://www.food-safety.com/articles/10092-efsa-releases-new-tool-to-help-manage-microbial-contamination-in-produce-process-water
4. European Food Safety Authority. (2025, 30 January). Microbiological hazards associated with the use of water in the post‐harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). Part 2 – A dynamic mass balance model for handling and processing operations in... https://www.efsa.europa.eu/en/efsajournal/pub/91732