Watter B.V. articles

The recent recall of popular beverage brands due to excessive chlorate concentrations has placed a spotlight on the hidden risks of traditional disinfection. Chlorates are harmful byproducts that typically form during the degradation of stored chlorine-based disinfectants like sodium hypochlorite. Factors such as high storage temperatures, long shelf lives, and high chemical concentrations accelerate this breakdown, leading to residues that can interfere with thyroid function. For quality ass

As 2,2-dibromo-2-cyanoacetamide (DBNPA) faces stricter European regulations due to its classification as an endocrine disruptor, industries are searching for safer, future-proof disinfection methods. The phase-out of DBNPA in applications like food industry surface treatment and general installations has created a need for alternatives that offer both high efficacy and legal certainty. In-situ generated hypochlorous acid (HOCl) has emerged as a premier solution, providing powerful microbiolog

Listeria and Pseudomonas represent two of the most significant microbial threats to food safety and process integrity. Listeria is notoriously resilient, surviving in cold, moist environments and hiding within industrial machinery, while Pseudomonas is a master of biofilm formation, creating protective layers in piping systems that resist standard cleaning. When these bacteria establish themselves, they form a persistent matrix that acts as a continuous source of recontamination. This not onl

Coolpack, a global leader in temperature-controlled packaging, has set a new benchmark for combining environmental responsibility with high-end manufacturing. Faced with the labor-intensive maintenance and high energy consumption of traditional UV lamps and chemical cleaning, the company sought a more sustainable way to manage its extensive process water needs. By implementing the Watter system, they transitioned to an in-situ disinfection method that aligned perfectly with their ISO 14001 en