You can’t think of food prepared without the use of water. And it is important that water is treated, of good quality, without contaminants. It is not always what is in the market: even in a good restaurant, in a good café, in the supermarket, in the bakery or in the fishmonger, many use water of dubious origin, poorly stored or simply without proper treatment.

In the industry, there is more adequate control, but still there may be contamination.

Therefore, the importance of constant analyses that ensure the quality of the main raw material of various products, such as various beverages, sauces and sausages.

In the prepared food trade sector, many entrepreneurs worry about the quality of the products for the composition of their menus but forget that most of them were produced with water – and do not inquire about the quality and provenance of them. Also in restaurants, cafes, bars and bakeries, there is often concern for grains, flours, sugars and special milks but often those who prepare and who consume forgets that the main product in these compositions is water – which should be the best possible.

“Water can contaminate food in many ways,” says Rogério Andrade, business director of Ceimic Laboratories Group. “From the hygiene of food, when there can be contamination, even in the preparation, when water can contaminate through chemical, toxic elements and even with microorganisms, which can cause diseases, and can deteriorate the prepared food and undoubtedly modify the taste of these foods. Therefore, it is important that the water used in food handling and preparation is in accordance with physicochemical and microbiological standards established by the legislation”, he adds.