Single-pass water usually has a lower risk because water contacts produce only once. Pathogen growth and survival can still be a problem, especially if the single-pass water is used inside equipment that is not regularly cleaned and sanitized. Single-pass water should be properly drained and disposed of to prevent field or produce contamination.

Batch or bulk water can be a source of contamination and result in cross-contamination of many lots of fresh produce. If a contaminated piece of fresh produce is immersed in the tank or bin, the pathogens can be dispersed by the water. This contaminated water can then cross contaminate clean produce, so a sanitizer must always be added to batch or bulk water.

Note - It is also important to consider water disposal. Follow all local, state, and federal guidelines for releasing or disposing of postharvest water.

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