Water reuse in a shrimp processing line: Safety considerations using a HACCP approach

The large consumption of water involved in food manufacturing is prompting food processors to optimise the use. Treating and reusing or recycling water within the food plant results in substantial reduction of water use and wastewater production and discharge. If implemented, water reuse should be integrated into existing HACCP programs, and HACCP plans specifically addressed to the actual reuse should be elaborated. This paper evaluates the microbiological safety issues associated with water recycling during the production of shrimps (Pandalus borealis) in brine, and it indicates how the hazards may be effectively controlled using a HACCP approach. Following these procedures, process water recovered from peeling during shrimp processing and treated by means of reverse osmosis could be recycled within the same food unit operation.