Ambient Water Quality Criteria for Fluoride

Water Quality

10.0 Industrial

Effects

Fluoride at 1.0 mg/L does not affect the amount or rate of iron, copper or lead corrosion (McCarthy, 1959). The fermentation step in beer manufacture is inhibited by fluoride levels over 10 mg/L (Brody, 1970). Malt yeast fermentation is stimulated by 1.0 mg/L fluoride and inhibited by 25 mg/L (Weir, 1953). Fluoride up to 10 mg/L in dough water has no effect on breadmaking and may or may not affect malt yeast fermentation (Weir, 1953). If corn is wet milled in water with 1 mg/L fluoride, the concentrated steep water may contain 6 mg/L and the corn syrup over 5 mg/L fluoride. Malt syrup may contain up to 8 mg/L (Bratton, 1953).

Literature Criteria

Class 3B waters in Manitoba, used for industry (except food processing), should not exceed 1.5 mg/L of fluoride (Anon, 1980). In the food and beverage industry, fluoride levels should be <1.0 for brewing, 0.2 to1.0 for carbonated beverages, <1.0 for canning, freezing, drying fruits and vegetables, and <1.0 for general food processing (Anon, 1987; Hart, 1974; McKee and Wolf, 1963; Eller et al., 1970; and Anon, 1974). These criteria are summarized in Table 10.1.

Recommended Criteria

The drinking water criteria are recommended.

Rationale

For most uses, the drinking water criteria are adequate, and for the others, in-house fluoride removal can be carried out economically if levels are low to begin with.


	Water Quality Ambient Water Quality Criteria for Fluoride 10.0 Industrial Effects Fluoride at 1.0 mg/L does not affect the amount or rate of iron, copper or lead corrosion (McCarthy, 1959). The fermentation step in beer manufacture is inhibited by fluoride levels over 10 mg/L (Brody, 1970). Malt yeast fermentation is stimulated by 1.0 mg/L fluoride and inhibited by 25 mg/L (Weir, 1953). Fluoride up to 10 mg/L in dough water has no effect on breadmaking and may or may not affect malt yeast fermentation (Weir, 1953). If corn is wet milled in water with 1 mg/L fluoride, the concentrated steep water may contain 6 mg/L and the corn syrup over 5 mg/L fluoride. Malt syrup may contain up to 8 mg/L (Bratton, 1953). Literature Criteria Class 3B waters in Manitoba, used for industry (except food processing), should not exceed 1.5 mg/L of fluoride (Anon, 1980). In the food and beverage industry, fluoride levels should be <1.0 for brewing, 0.2 to1.0 for carbonated beverages, <1.0 for canning, freezing, drying fruits and vegetables, and <1.0 for general food processing (Anon, 1987; Hart, 1974; McKee and Wolf, 1963; Eller et al., 1970; and Anon, 1974). These criteria are summarized in Table 10.1. Recommended Criteria The drinking water criteria are recommended. Rationale For most uses, the drinking water criteria are adequate, and for the others, in-house fluoride removal can be carried out economically if levels are low to begin with.