Monitoring microbiological quality of bottled water as suggested by HACCP methodology

A company, which produces non-carbonated water in 18.9 l bottles, sold to supermarkets through out Crete, Greece, was evaluated. Sampling was carried out in the bottling plant, and at supermarkets where bottled water was stored for 1, 2, and 4 months. In total, 300 samples from final product, 240 samples from raw or filtered water, and 60 samples of empty bottles were analyzed. The results of these analyses indicated the need to improve Hazard Analysis Critical Control Points (HACCP) systems, in order to continuously monitor the water supply source in bottling plants, and to fully implement the correct storage conditions, hygiene procedures, and customer training at supermarkets