Food Production Methods Research Articles

Sustainability in agribusiness: Analysis of environmental changes in agricultural production using spatial geotechnologies

As global populations grow the growing demand for food and food security also rises. As global climate change proceeds, a growing demand for sustainability in said food production concurrently grows. Initiatives that address sustainability in agribusiness can now utilize geotechnology to identify losses in environmental quality resulting from methods of food production. The objective of this study is to evaluate the risks of environmental transformations categorized as: savannah, urban, water, forests, exposed soil, cultivation and regrowth in the municipalities of Carazinho, Marau and Passo Fundo, located in southern Brazil, demonstrating the potential of the approach in the Process Analytical Hierarchy (AHP), integrated with Geographic Information Systems (GIS) to determine areas at risk of environmental degradation. This study considered parameters of density of rural buildings, soil type, use and slope. The AHP method was used to determine the weights of the parameters, through the following categories: savanna = 0.1; urban = 0.25; water = 0.9; kill = 0.1; exposed soil = 0.4; cultivation = 0.45; and regrowth = 0.5. The results showed that the integrated approach of AHP and GIS in a computerized environment proved to be effective for the mapping and quantification of environmentally degraded areas, attributed to the percentage of exposed soil, with the formation of sedimentary basins in river beds, with a high risk of 2.49%, with 2680 patches of exposed soil fragments identified. Exposed soil detracts from the sustainability of agricultural production in the region. This research is fundamentally important as it can be replicated in other regions, making it possible to assess environmental problems in relation to food production areas, aiming to raise the levels of agribusiness on a global scale.

Are Food Hubs Sustainable? An Analysis of Social and Environmental Objectives of U.S. Food Hubs

The United States food system is highly centralized with only three of the fifty states producing more than 75 percent of U.S. fruits and vegetables. The high reliance on long-distance transportation and cold chains undermines the sustainability of the food system and adds to its vulnerability. This was most recently demonstrated during the COVID-19 pandemic which caused significant disruptions to food supply chains. A promising alternative is a more decentralized and localized food system which reduces the reliance on long-distance transportation and long supply chains. Since such a food system will likely consist of smaller producers, questions have been raised about its economic viability. This precipitated the idea of Food Hubs as market aggregators. The model was first introduced by the U.S. Department of Agriculture as a way to aggregate the agricultural product of small farms. It has since evolved to imply a more flexible food system that can complement various parts of the food supply chain. This study develops a framework to assess the social and environmental sustainability contributions of Food Hubs and especially of urban Food Hubs, since 80 percent of U.S. food consumers live in urban and metro areas. Using our framework, we conducted a content analysis of publicly available information for 50 Food Hubs in metropolitan areas across the United States. We find that Food Hubs contribute to environmental sustainability by reducing food transportation through sourcing from local farms. They also perform relatively well in contributing to lowering food waste and loss. Their contributions to improving water management and adopting more sustainable food production methods, however, appear to be less strong. Similarly, Food Hubs appear to enhance some of our selected aspects of social sustainability such as improving access to fresh and healthy food to local consumers, and organizations such as schools and hospitals. Only a few of the Food Hubs in our sample, however, address our other aspects of social sustainability such as improving food security. We conclude our study by offering an aggregate ranking of the sustainability contributions of our selected Food Hubs based on our assessment framework.

PHOTOMETRIC DETERMINATION OF ERYTHROSIN IN THE PRESENCE OF SYNTHETIC ACIDIC DYES IN FOOD PRODUCTS

In Republic of Belarus and the countries of the EACU, the synthetic dye E 127 (erythrosine) is prohibited for the use in the production of food products. To control the content of this additive, accurate and rapid methods of determination are required. In order to develop a methodology for determination of erythrosin in the presence of food synthetic dyes (E 102, E 104, E 110, E 122, E 123, E 124, E 128, E 129, E 131, E 132, E 133, E 142, E 143 , E 151, E 155) the extraction of dyes with organic solvents from aqueous solutions was studied and their distribution coefficients were determined. Based on the data obtained in the presence of the above dyes, a method for determining E 127 without the use of expensive chromatographic equipment was proposed. The technique is based on sample preparation, which consists of the selective extraction of E 127 from an aqueous solution of the food matrix (pH=2) using chloroform. Other synthetic dyes were not extracted. Next, the extract was evaporated, dissolved in a buffer solution at pH=9 and photometrically measured at the wavelength of 527 nm. In the presence of hydrophobic organic dyes (carotene, lycopene) in the food matrix, their preliminary extraction was carried out from the aqueous solution at pH=9 with chloroform; under these conditions all dyes, including E 127, were not extracted. The limit of quantitative determination by the proposed method for liquid food products was 0.05 mg/kg, for solid – 0.13 mg/kg, the standard deviation was 2–3 %.

Exogenous application of trehalose minimizes cadmium toxicity and alleviates oxidative stress in wheat under cadmium stress

Practical and cost-effective food safety and production methods are essential, as huge areas of arable land are contaminated through heavy metals, including cadmium (Cd) pollution worldwide. This study was performed to assess impacts of dissimilar doses of trehalose (Tre) (0, 25, 50 mM) as foliar spray on wheat plants grown under different Cd stress levels (0, 2.5, 5, 10 mg/kg), considering different growth, photosynthetic attributes and antioxidative defense mechanism in relation with the uptake of Cd to different plant parts. A considerable reduction was detected in growth, biomass, and chlorophyll contents under Cd stress linked with boosted lipid peroxidation, electrolyte leakage (EL), and the uptake of Cd uptake to various parts of plants. Foliar-applied Tre enhanced the hostile possessions of Cd on all studied growing, photosynthetic pigments, and gas exchange attributes associated with reduced lipid peroxidation due to improved antioxidative defense mechanism and reduced Cd uptake to many parts of plant, as well as in grains. Foliar application of Tre reduced the uptake of Cd by 31% in roots, 33% in shoots, and 41% in grains as compared with respective control plants. The study findings propose Tre as a possible contender in reducing Cd stress in wheat with better growth by improving the physiobiochemical and antioxidative mechanisms and maintained better grain quality due to reduced accumulation of Cd that will help to reduce the Cd toxicity in wheat consumers.

Introducing Building Integrated Agriculture as green/sustainable building concept in MENA countries: approach and constraints

In recent years, the emergence of Building-Integrated-Agriculture (BIA) in developed countries has been seen as a possible solution to promoting models of sustainable and productive building in urban areas. This approach, which is based on the installation of food production methods that combine innovative technology and soil-less growing systems, permit to grow fresh fruits and vegetables in and on buildings, while exploiting their resource outputs creating new synergies between the built environment and the food production system. In this scenario, MENA region has instituted an ambitious policy to promote and foster the concept of sustainable building construction in the coming years, but faces a variety of unique challenges. The main objective of this study is to explore and examine the possibility of implementing BIA as a new approach for sustainable building construction in the MENA region, particularly in Algeria, by presenting a future perspective of the practice, and investigate its conceptual, technological, governmental, social and economic barriers.

FOOD WASTE BEHAVIOR OF ORGANIC FOOD CONSUMERS IN TURKEY

The amount of food lost or wasted is increasing in the world. While the problem of food waste is alarming, the existence of people suffering from hunger reveals the problem of the efficient allocation of food. Not only food waste is an economic problem, it is also an environmental problem. Thus, reducing food waste behaviour will be crucial in promoting sustainability and fighting against climate change. A widespread sustainable agricultural food production method is organic agriculture. The organic food demand is globally increasing with one of the main motivation, environmental concern. Organic consumers motivated to contribute to the environment and sustainability are also part of sustainable consumption. In this study, we reveal the food waste behaviour of organic food consumers. We have conducted an econometric analysis using data from 250 organic food consumers in five main districts of Istanbul. Our findings indicate that the frequency of organic food consumption negatively correlates with food waste. We see a general trend of low food waste among organic consumers, whereas their food waste behaviour varies regarding their organic food consumption frequency and product types.

A Transition towards a Food and Agricultural System That Includes Both Food Security and Planetary Health.

This theoretical paper builds on a multidisciplinary framework which is structured to acknowledge the need to combine different research disciplines to understand the problems within our current unsustainable food system and be able to develop possible solutions through new innovations. Current food production methods come at an environmental cost as they generate large amounts of greenhouse gas emissions which affect biodiversity and climate change. The article shows that the problems surrounding food systems and our culture around food, are multifaceted and intricate. The fact is that a growing number of citizens suffer from obesity with various consequential diseases as a result, while a part of the population is still malnourished and dying of hunger. This paper summarizes results from some fairly new studies and different international policy reports to try to clarify how broad the problem is, which is crucial to find new pathways forward to address the problems. Through theoretical discussion, the paper identifies some of the deep underlying root causes and fundamental reasons as to why the urgent needed change is so slow.

Pemberdayaan UMKM Olahan Ikan Sebagai Upaya Peningkatan Pendapatan Keluarga

The Micro, small, and medium enterprises (MSMEs) that have been proven to exist until now in Ampel Village, Wuluhan are business that sell both fresh and processed fish. This business is carried out from generation to generation in a simple way. Therefore, it is necessary to empower MSMEs to increase their income and business activities. The used method is counselling and mentoring for merchant and fish processors. The activities results are as followed: (1) “BERKAH LANCAR SEJAHTERA” community of fish merchants and processors has been formed, but the number and activities are still limited. (2) The location of the community on Google maps, (3) Diversification of processed fish that has the potential to be developed in the form of shredded fish but is still constrained by marketing and infrastructure. Some of the community member products have implemented digital marketing by posting on social media (Facebook) and, (4) Food safety standards have not been fully implemented by merchants and fish processors. However, they have willing to carry out the correct method of food production gradually by their ability. The proposed suggestions are (1) community of fish merchants and processors can hold regular meetings, (2) objectify the production of processed products which more durable and promote them using online media, and (3) Apply the whole standard and procedures of food safety product, (4) Extend the time for MSMEs mentoring to reach improvement of MSMEs.

The role of analytical chemistry in poultry science

Abstract Due to the intensification of food production methods, an increase in the importance of analytical chemistry can be observed. Analytical chemistry is on the one hand a scientific activity that brings new elements to the methodology of analytical chemistry, e.g. theoretical fundamentals of analytical methods, and on the other hand, this field of chemistry cannot exist without practical applications. Currently, it is used in all aspects of our life, including food production of particular importance.

Microbiological risk ranking of foodborne pathogens and food products in scarce-data settings

In the absence of epidemiological, microbiological or outbreak data, systematic identification of the hazards and food products posing the higher risk to the consumers is challenging. It is usually in Low- and Middle-Income Countries (LMICs), where the burden of foodborne disease is highest that data tend to be particularly scarce. In this study, we propose qualitative risk-ranking methods for pathogens and food products that can be used in settings where scarcity of data on the frequency/concentration of pathogens in foodstuff is a barrier towards the use of classical risk assessment frameworks. The approach integrates the existing knowledge on foodborne pathogens, manufacturing processes and intrinsic/extrinsic properties of food products with key context-specific information regarding the supply chain(s), characteristics of the Food Business Operators (FBOs) and cultural habits to identify: (i) the pathogens that should be considered as a “High” food safety priority and (ii) the food products posing the higher risk of consumer exposure to microbiological hazards via the oral (ingestion) route. When applied to the dairy sector of Andhra Pradesh (India) as a case study, Shiga toxin-producing E. coli , Salmonella spp., S. aureus and L. monocytogenes were identified as a “High” food safety priority across all FBOs. C. sakazakii was identified as a “High” priority for the FBOs producing infant formula/milk powder whilst Shigella spp., and Cryptosporidium spp. a “High” priority when considering the FBOs operating in the unregulated sector. Given the diversity of dairy products considered in the assessment, cluster analysis was used to identify products that shared similar intrinsic/extrinsic features known to drive the microbiological risk. The risk ranking was then done integrating the results of the cluster analysis with context-specific information. Products manufactured/retailed by FBOs in the informal market were considered as posing a “High” risk for the consumers due to a widespread lack of compliance to sanitary regulations. For dairy products produced by FBOs operating in the middle and formal end of the formal-informal spectrum, the risk of consumers exposure to microbiological hazards ranged from “Moderate” to “Extremely low” depending on the FBO and the intrinsic/extrinsic properties of the products. While providing risk estimates of lower precision if compared to data-driven risk assessments, the proposed method maximises the value of the information that can be easily gathered in LMICs and provide informative outputs to support food safety decision-making in contexts where resources to be allocated for prevention of foodborne diseases are limited and the food system is complex. • A method for risk ranking of pathogens/food products in settings where microbiological data is lacking is proposed. • Informed, systematic and transparent food safety decisions can be made in absence of microbiological data. • Sociocultural behaviours & context-specific characteristics of the food chain are major drivers for exposure to microbial hazards

A Concentrations Of pH, Chromium, and MPN Coliform Parameters in Alkaline Water

Humans need water for life and up to 70% of the human adult body is water. Consuming enough mineral water for the body can help the digestive process, regulate metabolism, regulate food substances in the body, and regulate body balance. The aim of the study was to analyze the levels of biological and chemical parameters in alkaline water with various trademarks in Surabaya with the code 1, 2, 3, 4. This was an experimental study with the posttest only control group design. Research data were analyzed using one-way ANOVA to assess levels of biological (MPN Coliform) and chemical (total chromium) parameters in alkaline water (1, 2, 3, 4). The E. Coli parameter in 4 brands of alkaline water (1, 2, 3 and 4) met the requirements according to the standard, namely 0 colonies/100 ml. Chemical parameters such as total chromium met the standard with ±0.001-0.01 mg/l. In accordance with the results of the analysis, the process of making and producing alkaline water from various brands under study on the market were in accordance with Good Food Production Methods (GFPM), thus MPN Coliform contents were found. Recommendations for researchers are to conduct further research with different alkaline water trademarks and in other cities with a wider scope. For the public, people are urged to be more selective and smarter in choosing alkaline water so as to gain benefits in line with the purchasing power of middle and lower economic class.

Life Cycle Assessment for Environmental Impact Reduction and Evaluation of the Energy Indices in Lettuce Production

Since the supply of basic needs, especially food, is among the strategic priorities of each country and conventional food production methods no longer suffice, food production methods are now transforming into industrial approaches. Industrialization, however, requires higher energy usage. Greater energy demand brings about the issue of energy sustainability. In particular, the depletion of fossil fuels results in serious challenges in food production processes. On the other hand, the utilization of energy carriers is accompanied by environmental contamination. In this regard, evaluating energy consumption and environmental pollution in the production systems can be a proper approach to finding the energy consumption and pollution centers for presenting applicable solutions to decrease pollution. In this study, energy indices of ER, EP, SE, and NEG were assessed to evaluate the energy consumption of lettuce production. The results showed values of 0.4, 17.28 kg/MJ, 0.06 MJ/kg, and 29,922 MG/ha for ER, EP, SE, and NEG, respectively. Among the consumption inputs, diesel fuel and nitrogen fertilizer had the highest consumption rate. Pollutants were also explored by the life cycle assessment method. Accordingly, chemicals and agricultural machinery led to the highest contaminating emissions. To reduce environmental contaminants, lowering the application of chemical pesticides, using biological approaches to combat pests, determining the proper amount of chemical fertilizers, using animal fertilizers, and using the proper agricultural machines should be considered.

Investigating the Effect of Nudges on Consumers’ Willingness to Pay for Genetically Modified Corn Oil

Shifting from conventional methods of food production to genetic modification methods benefits sustainable agri-food production and environmental preservation. However, one of the main problems genetically modified food manufacturers have ever had to deal with is the public acceptability of GM foods. This study has two major objectives. First, it intends to apply principles from behavioral economics to investigate how consumers’ willingness to pay for GM corn oil can be affected. For this purpose, two different nudges are tested by providing consumers with positive information regarding GMO and changing the wording of the GMO label. Then, a comparison between the effectiveness of each of them is provided. Second, it investigates the impact of trust in GM food institutions, GMO information, and perceived GMO risk on both WTP for GM edible oil and the effectiveness of each nudge. A between-subjects choice experiment with a sample size of 550 Iranian corn oil consumers was conducted in Mashhad from March to April 2021. The results of mixed logit models indicate that both nudges affected consumer valuation of GM corn oil significantly, while their effectiveness differed according to the consumer level of trust in the GM food institutions and the perceived risk of GMO. Increasing consumer trust and information raises the WTP for GM corn oil; however, perceived risk has no effect. This study introduces effortless tools that GM food manufacturers can consider in their marketing strategies to affect consumers in the desired way.

Riboflavin synthesis from gaseous nitrogen and carbon dioxide by a hybrid inorganic-biological system

Microbes can provide a more sustainable and energy-efficient method of food and nutrient production compared to plant and animal sources, but energy-intensive carbon (e.g., sugars) and nitrogen (e.g., ammonia) inputs are required. Gas-fixing microorganisms that can grow on H2 from renewable water splitting and gaseous CO2 and N2 offer a renewable path to overcoming these limitations but confront challenges owing to the scarcity of genetic engineering in such organisms. Here, we demonstrate that the hydrogen-oxidizing carbon- and nitrogen-fixing microorganism Xanthobacter autotrophicus grown on a CO2/N2/H2 gas mixture can overproduce the vitamin riboflavin (vitamin B2). We identify plasmids and promoters for use in this bacterium and employ a constitutive promoter to overexpress riboflavin pathway enzymes. Riboflavin production is quantified at 15 times that of the wild-type organism. We demonstrate that riboflavin overproduction is maintained when the bacterium is grown under hybrid inorganic-biological conditions, in which H2 from water splitting, along with CO2 and N2, is fed to the bacterium, establishing the viability of the approach to sustainably produce food and nutrients.

Peningkatan Kualitas Produk Minuman IKM melalui Pengendalian Proses Produksi dan Higienitas

Small and Medium Enterprises (SMEs) are the largest business entities in Indonesia. Of this very large number, the largest proportion of SMEs is engaged in food and beverage production. Unfortunately, with such a large number, the awareness to apply food safety and hygiene standards in the SME production process is still considered very low. The results of our study found that one of the factors that affect product quality and competitiveness of SME is production process control and hygiene. The results of this research were then applied to a community service program for beverage SMEs in Malang Regency in the form of training on good and hygiene processed food production methods. The results of statistical tests and further observations carried out on the training participants found that this community service program was effective in increasing SMEs knowledge about good production methods, hygiene, and sanitation as well as bringing positive changes to their production systems which are expected to further improve product quality and competitiveness of SMEs.

GAMBARAN SANITASI SARANA PRODUKSI DAN PERSONAL HIGIENE KARYAWAN DI INDUSTRI RUMAH TANGGA PANGAN MI LETHEK “X” DUSUN BENDO TRIMURTI SRANDAKAN BANTUL TAHUN 2022

The Sanitation Food Home Industry Production facilities are objects of an application to maintain the safety of food products. The food poisoning cases reported by BPOM in 2019 on average occurred because household food processing did not implement good food production methods. The purpose of this study was to determine the sanitary picture of production facilities and personal hygiene of employees at IRTP Mi Lethek "X". This type of research is a survey using descriptive analysis and the method used is observation. The descriptive analysis in this study aims to describe the sanitation of production facilities, personal hygiene, and the potential for contamination of cattle at IRTP Mi Lethek "X" Bendo, Trimurti, Srandakan, Bantul by focusing on the potential danger of cattle as a source of contaminants. This research instrument uses BPOM Perka Number HK.03.1.23.04.12.2206 of 2012 concerning Good Food Production Methods for the Home Industry. Based on descriptive analysis, the sanitation of home industry production facilities in Lethek Noodle "X" has a serious category of 7 deviations. These serious deviations have the potential to affect lethek noodles. The critical category of 4 deviations will affect the safety of the lethek noodle and for the major category, there is 1 deviation that has the potential to affect the efficiency of safety control of the lethek noodle. The results of personal hygiene research of employees who do not meet the requirements are 68.40% and the potential for contamination of cattle is 66.70%. This can potentially affect the safety of lethek noodles.

Analisis Penerapan Good Manufacturing Practice (GMP) di CV. Buana Citra Sentosa, Yogyakarta

GMP application is used to support the industry to be responsible for the products produced. In addition, by implementing GMP, the competitiveness of the industry will increase. The application analysis of the GMP in CV. Buana Citra Sentosa aims to provide solutions caused by GMP deviations in the industry. The method used in analyzing the GMP application is the scoring method with the AHP (Analytical Hierarchy Process) method approach. The results of the evaluation can be used to determine the compatibility of GMP implementation. Based on the GMP feasibility level assessment, CV. Buana Citra Sentosa was at a satisfactory level and was declared eligible.Total GMP assessment score in CV. Buana Citra Sentosa is 493 which means it is close to the requirements of the Good Processed Food Production Method.

The use of biotechnological approaches to the production of meat products based on the introduction of resource-saving technologies

The current stage of food technology development is associated with ensuring a qualitatively new leap in the efficiency of using the planet's resources for food production. The article suggests ways to improve the quality, reduce the cost, expand the volume and assortment of food produced on the existing agricultural base while simultaneously developing traditional and non-traditional methods of food production. The aim of the work is to develop recommendations for expanding the range of enriched emulsified meat products using composites based on raw materials of vegetable and animal origin. The results obtained during the research positively assess the prospects for using a composite mixture based on ingredients of vegetable and animal origin as part of minced meat for sausage loaves. The developed functional composite mixture can be successfully used in the technology of minced products of a wide range, including enriched and preventive products for the general population, including children, the elderly, etc. The use of secondary resources of the meat processing industry with the use of biotechnological approaches in the production of food systems opens up wide opportunities for increasing the economic stability of production and saturation of the market with food products that meet the needs of the population and greening of the industry. The developed sausage products contain in their composition a sufficiently high amount of proteins with a relatively low fat content. The introduction of protein-carbon composites into the formulation made it possible to enrich products with proteins, dietary fibers, increase nutritional and biological value. Microbiological sausage products met the requirements for products of this group. The products do not exhibit toxic effects on the test object and as a result are harmless to humans.

The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects.

Simple SummaryThe search of new sustainably produced protein sources for food and feed is vigorously under investigation. One promising possibility is to increase the use of edible insects as a part of our diet. The nutrient content of edible insects, in particular, a high content of good quality protein and unsaturated fatty acids with essential fatty acids, is an important health aspect when screening the most potential insect species for human consumption. Based on this review, the substrate affects the nutrient content of insects. Moreover, our correlation calculations demonstrated that the fatty acid content of the substrate influences the nutritional value of insects. In general, high content of unsaturated fatty acids in the substrate increased the amount of unsaturated fatty acids in insects. For example, the content of essential fatty acids, linoleic and alpha linolenic acids, can be raised by feeding insects with modified substrate. Thus, edible insects can be a healthy protein source to ease the increased demand for high quality food.Demand for new food sources and production methods is increasing due to overall population growth, as well as the aim towards more sustainable use of natural resources and circular economy. Edible insects already used in many parts of the world have recently attracted interest as a new protein source in Europe, and novel food acceptance procedures are ongoing in the European Union for several insect species. In this paper, the effects of substate on the nutritional value, especially the fatty acid composition, of edible insects were reviewed and correlation calculations performed. The nutritional value of edible insects is an important health aspect, in particular, a high content of good-quality protein and unsaturated fatty acids with essential fatty acids, and an optimal fatty acid n6/n3 ratio. On the basis of our findings, the nutrient content of insects can be modified by using a feed substrate carefully designed for each individual insect species. In addition, our correlation calculations demonstrated that the contents of linoleic and alpha linolenic acids in insects reflected the contents of these acids in the substrate. In conclusion, optimizing the composition and structure of the substrate and rearing conditions and duration for each insect species might also aid standardization of the nutritional composition of edible insects.

Analysis of Biological and Chemical Parameters in Alkaline Water of Various Brands in Indonesia

Humans need drinking water in life and up to 70% of the human body is water. Consuming enough mineral water for the body can help the process to facilitate digestion, regulate metabolism, regulate food substances in the body and regulate body balance. 46.1% of adolescents from 1200 respondents studied when feeling thirsty prefer instant drinks compared to consuming mineral water, this causes mild dehydration with symptoms: dry lips up to the throat, body weakness. This study aimed to analyze the levels of biological and chemical parameters in alkaline water of various brands in Surabaya which were coded KW, M, P and T. This study was experimental with a post-test only control group design. The research data were statistically tested using one-way ANOVA with the aim of analyzing the levels of biological (E.Coli and MPN Coliform) and chemical (arsenic, fluoride and total chromium) parameters in alkaline water (KW, M, P, T). E.coli parameters in 4 types of alkaline water which were coded KW, M, P and T met the standard requirements, namely 0 colonies/100 ml. Chemical parameters namely arsenic met the requirements of 0-0.1 ppm, fluoride met the requirements of 0.01-1.5 ppm and total chromium met the requirements of 0.01-0.05 ppm. In accordance with the results of the examination, it is revealed that the process of making and producing alkaline water of various brands in the market under study are following the Good Food Production Methods (CPPB), thus there is no E. Coli and MPN Coliform content. Suggestions can be given to future researchers and the community; future researchers need to conduct further research on other brands of alkaline water in various areas with a wider range while the community needs to be more selective and smart in choosing alkaline water to be consumed to maintain a healthy body so they can benefit it at an affordable price