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What to do if your UV Lamp breaks

March 30th, 2020

By Saumya Garg Ultraviolet (UV) light is generated when elemental mercury is vaporized. If a UV lamp breaks, this mercury is released into the surrounding fluid. Although it is a rare incidence, a UV lamp might break due to any one of several reasons, as below: Manufacturing and handling defects Power surges and/or electrical component Read the Rest…

Water Hammer: A look at the cause and effect

March 26th, 2020

By Saumya Garg Water hammer is a hydraulic phenomenon that occurs when flowing water is abruptly stopped by a block in its path. Since water molecules have very limited compression capability, a sudden stop forces the water to move in the opposite direction, which is again slammed forward by incoming water and so on. This Read the Rest…

Impact of Water Main Breaks on Hospitals and Care Facilities

March 2nd, 2020

by Saumya Garg A recent Utah State University survey has once again brought to light the failing water infrastructure in North America. Per the survey findings, water main break rates in North America increased by 27% between 2012 and 2018. As many as 14 breaks per 100 miles of water pipelines threaten the day-to-day functioning Read the Rest…

Impact of Water Main Breaks on Food & Beverage Establishments

February 18th, 2020

by Saumya Garg In the United States, potable water is supplied to homes and businesses via a network of 2.2 million miles of transmission lines and distribution mains. Given the importance of drinking water, the efficient operation of these pipelines is imperative to not only the normal functioning of our lives but also to maintain Read the Rest…

Is E. coli losing its reliability as a Fecal Indicator Bacteria?

January 6th, 2020

By Saumya Garg The past 50 years have seen vast changes in the way water has been recycled into our streams, creeks, rivers, estuaries, oceans and lakes. Wastewater treatment has been an essential requirement to maintain the safety and health of not only the environment, but also of the human population. As a result, every Read the Rest…

Legionella in building water systems (Part 2: Prevention and Control)

December 16th, 2019

By Saumya Garg (Part 1 of this blog discussed Legionella outbreaks and the regulatory environment around the bacteria. In Part 2, we will look at some of the control and prevention tactics utilized by building water management personnel.) To avoid Legionella contamination, the four primary objectives of any building water management personnel are to: Maintain Read the Rest…

Legionella in building water systems (Part 1: Overview and Regulation)

December 3rd, 2019

By Saumya Garg The past few weeks have seen a sudden surge in cases reporting the presence of Legionella bacteria in a variety of water sources, from hot tubs to cooling towers, spread across the country. The cooling towers at the McGuire Veterans Affairs Medical Center in South Richmond, VA tested positive for Legionella bacteria. Read the Rest…

Chloramines: The hidden cost associated with owning a chlorinated pool

October 29th, 2019

by Saumya Garg All of us are familiar with the “chlorine” smell of a swimming pool. In reality, it is not the chlorine but the chloramine that we smell in the pool air. When free chlorine from the pool water combines with ammonia present in the sweat and other bodily fluids of swimmers, chloramines are Read the Rest…

Combating waterborne illnesses: Chlorine is not enough!

October 10th, 2019

By Saumya Garg It is estimated that globally close to 85 million people visit a water park annually. According to Statista, as of 2019, there are about 1,158 water parks in the United States alone, of which 817 are Outdoor parks, 155 are indoor resorts, 111 are stand-alone indoor water parks and the remaining 75 Read the Rest…

Listeria: A Nightmare for the Ready-to-Eat Foods Industry

October 3rd, 2019

By Saumya Garg Spread over a period of about a year and a half, from January 2017 to July 2018, South Africa saw the deaths of 216 people and the hospitalization of over 800 people. The cause: Listeriosis caused by the bacteria Listeria monocytogenes. Listeriosis is a rare, yet serious food borne illness with a Read the Rest…

Utilization of UV as a preventative control for Legionella in hot water systems

August 15th, 2019

By: Brian Grochowski One of the common places where Legionella can grow and multiply is within hot water systems such as domestic hot water heaters, commercial hot water storage tanks, etc. While hot water environments are typically unfavorable for most organisms, Legionella grows best within a temperature range of 77F-108F. Outside of that range, Legionella Read the Rest…

The role of UV disinfection on controlling Legionella in a healthcare facility’s water management program

July 2nd, 2019

By: Brian Grochowski In 2017 the Centers for Medicare & Medicaid Services (CMS) issued a memorandum requiring healthcare facilities to implement a water management program to reduce the risk of growth and spread of Legionella and other opportunistic pathogens in water. The memorandum stated that between 2000 and 2014, 19% of reported cases of Legionnaires’ Read the Rest…

Operating temperature effects on UV treatment of sucrose (and other sugar syrups)

June 19th, 2019

By Brian Grochowski One of the most common but misunderstood applications for UV disinfection is for treating sugar syrups such as liquid sucrose. Sucrose is quite common in the beverage industry for use in flavored waters, carbonated beverages, teas, etc. While beverages made with sucrose syrups have some perceived consumer benefits compared to HFCS syrups, Read the Rest…

Is clean water a bigger threat than climate change?

May 15th, 2019

By: Brian Grochowski On a recent CBS News interview, Andrew Wheeler, Administrator of the United States Environmental Protection Agency (USEPA), stated that he believed “water issues are the largest and most immediate environmental and public health issue affecting the world right now. By water issues, I mean primarily clean and safe drinking water, marine litter Read the Rest…

Can automation in an aquatic facility be counterproductive?

February 18th, 2019

By: Dr. John Psaroudis Within an aquatic facility, a UV disinfection system is traditionally installed as a stand-alone device. Its presence usually goes unnoticed as it treats countless gallons of water every day, ensuring chloramines are destroyed and water borne pathogens are inactivated. It also pays little attention to the other equipment surrounding it, that Read the Rest…

Déjà vu all over again – Romaine lettuce contaminated with E. coli from irrigation water

December 20th, 2018

By: Brian Grochowski Back in June 2018, 210 people were infected with E. coli O157:H7 and 96 people were hospitalized, and five people died having consumed contaminated romaine lettuce. The source of contamination was found to be the canal water used to irrigate the lettuce. Fewer than six months after that outbreak, a similar event Read the Rest…

Summer is over. What now for my UV system?

December 18th, 2018

By: John Psaroudis Many operators of aquatics facilities are asking that question. With the summer over, what must I do to prepare my outdoor UV system for the winter months or indeed, what is required should my UV system be shut down for an extended period of time? There are several basic steps that should Read the Rest…

The Benefits of UV Disinfection in Liquid Sugar Manufacturing

November 14th, 2018

By: Brian Grochowski In an increasingly regulated and safety-conscious market, the sugar processing industry must meet ever more stringent quality standards. Concentrated sugar syrups have a high osmotic pressure, and although this prevents microorganisms from growing and reproducing, they can still survive in spore form and may grow once the syrup is diluted. Microbial growth Read the Rest…

Foodborne Illness is on The Rise. Can the FSMA Help?

September 11th, 2018

By Dan Shaver The Centers for Disease Control and Prevention (CDC) estimates that one in six Americans get a foodborne illness each year, which means that approximately 48 million people become sick due to one of the 31 pathogens. About 128,000 of those end up in the hospital, while 3,000 die. Of the31 pathogens, many Read the Rest…

Todays Technology Can Protect Shrimp From Harmful Disease

August 17th, 2018

By: Brian Grochowski There are five viral pathogens of penaeid shrimp listed by the World Organization for Animal Health. IHHNV infectious hypodermal & hematopoietic necrosis virus YHV yellow head virus TSV Taura syndrome virus WSSV white spot syndrome virus IMNV infectious myonecrosis virus IHHNV also knowns as Penaeus stylirostris densovirus (PstDNV) was the first reported Read the Rest…

Increases in Recreational Water Illness at Hotels Needs More Attention

July 19th, 2018

By: John Psaroudis A great focal point of a family vacation is often the hotel pool. It can be loud, the sun loungers scarce and dry towels hard to find, but the children love it and you can almost ignore the inevitable screams of delight to allow yourself a few minutes to relax. Hundreds of Read the Rest…

Protecting Crustacean Farming From Viruses

July 11th, 2018

By: Brian Grochowski Fish and seafood are becoming an increasingly significant part of our daily diet. It is estimated that 2.9 billion people obtain 20% of their protein from fish and seafood and a further 4.3 billion people obtain 15% of protein from this food source. The commercial fishing industry has responded to this demand, Read the Rest…

Water Quality is the Key to Successful Fish Farming

June 13th, 2018

By: Dan Shaver Fish has been the fastest-growing food production sector over the past 20 years and the global trade in fish and fishery products has seen record growth over the past seven years. Countries such as the US, Japan, France and Spain are the consumption leaders and sales are forecast to hit $150bn in Read the Rest…

Zebra and Quagga Mussel Control in the Power Industry

May 8th, 2018

By Brian Grochowski, Aquatic invasive species such as zebra and quagga mussels can be a nuisance to the power generation industry. For facilities that use surface water, where these mussels are prevalent, this nuisance can be quite costly. The biggest area of concern is where the adhesion of mussels to the intake water lines causes Read the Rest…

Do you drink plastic?

March 26th, 2018

The recently released Orb Media study revealing that around 93% of the bottled water they tested showed ‘some sign of microplastic contamination’, has seen the bottled water industry and leading producers taking a defensive position.

Water Process Flow – More Than Just Gallons Per Minute

February 26th, 2018

By Dan Shaver There are a several variables that need to be considered when sizing a new UV disinfection system. One of the most obvious variables is the flow rate of the water through the system. However, there is more to a flow rate than just determining a `gallons per minute’ value and plugging that Read the Rest…

UV Disinfection – NSF/ANSI Class A or USEPA UVDGM Validation

January 17th, 2018

by Brian  Grochowski Food and beverage companies are increasingly specifying validated UV disinfection systems for use within their manufacturing processes. This shift in policy is being seen in many dairies, bottled water facilities and carbonated beverage operations. The trend is driven in many cases by corporate influence and guidelines that aim to ensure consistency and Read the Rest…

Product Recovery in Dairies – Air vs. Water

December 18th, 2017

By Brian Grochowski With dairy facilities looking for efficiency improvements and opportunities to reduce costs, product recovery has become a hot topic. Many facilities can increase production efficiency by considering ways to recover product that would otherwise remain in the sanitary production pipework and lost during a changeover. The amount of product lost in these Read the Rest…

UV disinfection system validation: What does it mean?

November 10th, 2017

Dan Shaver, Nov 2017 When a UV disinfection system is recommended to a customer by a manufacturer, there are several different methods that can be used to provide  the appropriate sizing. Correct sizing ultimately guarantees the overall performance of the system in terms of an expected log reduction of bacteria, virus or specific target organisms. Read the Rest…

UV Disinfection Design Basics – NEMA and IP Enclosure Ratings

October 23rd, 2017

By Brian Grochowski Moisture and particulate can greatly affect the lifespan of a control cabinet. In addition, exposure to challenging environmental conditions can affect the function and longevity of the panel. The control cabinet supplied with a UV disinfection system is no different, and in many cases, its exposure to harmful contaminants is exacerbated by Read the Rest…

Free Chlorine? Total Chlorine? Who cares

October 4th, 2017

by Ying Xu -Technical Sales Manager – Palintest The majority of food and beverage manufacturing facilities rely on a municipal water supply for cleaning, process water, ingredient water and other uses. For many applications, it is necessary to remove the residual chlorine from the municipal water supply because it can affect the taste and flavor Read the Rest…

Why is it important to have a properly validated UV water disinfection system?

July 24th, 2017

by Bob English                         UV light, especially in the wavelength range of 200-280 nm, is well documented to provide excellent water disinfection. So, with the technology seen to be so effective, why might it be important to have a UV system validated? As you Read the Rest…

Pasteurized Equivalent Water – Is UV treated water really `equivalent’?

June 22nd, 2017

by Brian Grochowski In 2009, the FDA published a revised Pasteurized Milk Ordinance (PMO), which included UV disinfection technology as an approved alternative to pasteurization for the treatment of water used within a dairy facility. Pasteurization has been considered the `gold standard’ for water treatment and used in critical dairy applications for many years. As Read the Rest…

Options for Measuring UV Transmittance

June 5th, 2017

by Dan Shaver, May 2017                 The value of accurately measuring UV Transmittance (UVT) when sizing a new UV disinfection system cannot be underestimated (see previous blog on the importance of UVT). Using an accurate UVT value during the sizing and operation of new UV equipment can have Read the Rest…

How UV technology can minimize membrane biofouling

May 17th, 2017

By Brian Grochowski The use of membrane technology is common practice within the food, beverage and pharmaceutical industries. Membrane systems play an important role in purifying water, ingredient water, water reuse and recycling. While these systems are very reliable and produce consistent results, correct maintenance and monitoring of the membranes is essential to ensure optimal Read the Rest…

The importance of piping configuration in ensuring optimal UV system performance

April 27th, 2017

by Brian Grochowski In 2006, the United States Environmental Protection Agency (EPA) issued the Ultraviolet Disinfection Guidance Manual (UVDGM) which provides technical information on the application of ultraviolet (UV) light for the disinfection of drinking water by public water systems. While the UVDGM has its roots in municipal water treatment, it has found its way Read the Rest…

Iron and manganese and their inhibitory effect on UV performance

April 5th, 2017

While it is common sense that a light based disinfection technology like UV will have reduced effectiveness as water quality visibly declines, there are some contaminants that can cause a dramatic reduction in UV’s effectiveness when they are present in even small amounts. Iron and manganese are two such contaminants worth noting as they can Read the Rest…

Post-boil wort contamination and why pre-boil water treatment matters

March 3rd, 2017

By Brian Grochowski – Aquionics Regional Sales Manager (Americas) With the rapid expansion of new craft breweries across the country, it’s not surprising to see many of them take a ‘minimalist’ approach to water treatment in order to keep initial capital costs down. Most new breweries are connecting to a municipal water supply system where Read the Rest…

UV Disinfection for Meat Brines: Lowering the Listeriosis Risk & Improving Production Efficiency

February 16th, 2017

by Dan Shaver – Aquionics Regional Sales Manager , January 2017 Many food processors have implemented brine chillers into their production process as a method of preserving their processed meat products and extending shelf life before shipping through their distribution channels to consumers. However, there are risks associated with this process due to the use of Read the Rest…

6 Things The Food and Beverage Industry Should Know About Quantifying Microbial Water Risk (QMRA)

February 6th, 2017

by Brian Grochowski – Aquionics Regional Sales Manager (Americas) If you’re in the food and beverage industry you may never have heard of Quantitative Microbial Risk Assessment (QMRA). In the municipal drinking water sector, however, it’s been used for years to analyze risks and provide a quantitative approach to guide the regulatory decision making process. Read the Rest…