ABSTRACT
Pure water has virtually no color, taste or smell. On the face of it, what could be more boring? But the hidden qualities of this substance make it a most interesting subject. In fact, absolutely pure water is never found in nature. Instead, water is often described as the “universal solvent” largely because of the seemingly infinite number of substances that dissolves in it. Some of these substances are considered contaminants, others are considered therapeutic, and still others are considered essential for life. The chemistry and microbiology of key water quality parameters will be
discussed, in broad terms, in this chapter including the general approach adopted for their analysis by the food industry. This work is not intended to provide detailed chemistry, microbiology and instruction for how to test each parameter as this would entail a large book unto itself.
