Oct 21 / Sophie

Water Hoses: An Unexpected Biofilm Risk in Food Processing

At “The Food Court by DSG”, food-safety is front and centre — and a new study is a timely reminder that even parts of our processing infrastructure we might overlook can pose risks. Researchers recently found that water hoses used in food-processing environments are acting as reservoirs for biofilms, with implications we’d all do well to keep in mind.

Why this Study Matters

Even if our equipment isn’t exactly the same as the ones used in the study, the principle applies: any hose, pipe, or flexible water connection is a potential site for biofilm development if the environment supports it.

Here are the practical implications:

  • If a hose is coiled, rarely flushed, or used in tricky-to-clean spaces (under benches, behind equipment), it may be harbouring biofilm.

  • Visual inspection alone isn’t enough: biofilms can develop unseen, on the inner surface of hoses.

  • If those hoses connect to cleaning/rinsing systems, the biofilm could be transferred downstream (onto surfaces, equipment, or even directly onto food contact zones).

  • Our sanitising and validation protocols need to recognise hoses as part of the “critical control” zone, not just the obvious surfaces.


What can we do? – Some action points

  • Identify and map hoses in your facility: note where they are, how frequently they’re used, if they’re easily accessible for cleaning.

  • Inspect hose interior where possible, or replace hoses periodically, especially if they’ve been in service for many months.

  • Ensure proper flushing and cleaning: make sure hoses are cleaned/sterilised, not just external surfaces but internal as well. Consider rotating hoses so none stay idle too long.

  • Avoid coiling hoses unnecessarily, or if you must coil them, ensure they’re drained and cleaned regularly — standing water inside a hose is a biofilm invite.

  • Include hoses in your sanitation validation: take swab or rinse samples from inside hoses periodically as part of your hygiene audit.

  • Train staff: emphasise that hoses are not “just hoses” — they’re part of the hygiene chain and deserve attention.


    • Final Thoughts

    What Should You Do if You Bought These Tomatoes?

    Hoses are behind-the-scenes components of food processing — out of sight, out of mind. But this study underscores that what we don’t see can hurt us: biofilms hiding in hoses may undermine sanitation efforts, contaminate downstream surfaces or products, and compromise food safety. At “The Food Court by DSG”, we can stay ahead by treating hoses with the same respect and rigour we give our visible equipment and surfaces.

    Let’s keep every part of our operation clean — visible or not — so our diners enjoy not just great food but peace of mind.




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