(Food Safety Tech)
Synopsis: Heateflex describes the problems with different classification systems of water purity within the food testing laboratory setting. High quality water must be used in food testing labs in order to ensure that the accuracy and validity of the tests are not compromised. Water for food testing is classified in terms of levels of resistivity, total organic carbon (TOC) particulates, and bacteria counts. Three different water types are recognized, as follows. Type 1 is the most stringent:
Type 3: Generic applications where water will not come into contact with analytes during the procedure
Type 2: Standard applications such as media and buffers
Type 1: Critical applications such as GC, MS, and HPLC analyzers
Each class of water is useful for a different application, depending on the procedure.
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