Bottled Purified Water, Microbial Contamination And Control Analysis

The tub's drinking water of Xin xiang has a lower standard of hygienic quality, the eligibility ratio is 61.20% in 2003, which is below the average one (81.40% )of the city's packaged foods. The main problem is that the hygienic quality is beyond the criteria of microbe, the first and second of which are total bacteria count and fungi and yeast. It is very important to solve the microbe contamination of tub's drinking water. This article is mainly on the reference of the principle and procedure about hazard analysis and critical control point, on which we can discover the main factors of microbe contamination during its production. So we can ascertain critical control point and formulate critical sanitation standard operating procedure which applied to all of the same kind enterprises. From that we can use the most efficient measure to improve the quality of tub's drinking water.According to the procedure of tub's drinking water, we use logical way of HACCP's critical control point judgment tree to formulate the processed water container, disinfected water container and filling as critical control point. We regard the disinfection of ozone ,workshop's air, empty tub's lid , worker's hands , production tubes and water container as the main factors of microbecontamination . We examine the total bacteria count and fungi and yeast of processed water , water container ,disinfected water and water container, the water before filled and finished water. Before renovated , the total bacteria count partly is 1.90± 1.37cfu/ml, 6.30 ± 3.62cfu/ml, 6.40±2.99cfu/ml, 18.7± 10.34cfu/ml, 13.10±6.28cfu/mI, 24.10± 11.57cfu/ml.According to statistics, the mean value's difference of processed container water and processed water , disinfected container water and disinfected water , finished water and water before filled issignificant, which partly increase 4.4.cfu/ml, 12.30cfu/ml and 11.00cfu/ml , while the other inking point's difference is of no significance. After renovated, the total bacteria count partly is 0.70 ± 1.06cfu/ml, 15.30 ± 3.20cfu/ml, 4.9 ± 2.81cfu/ml,8.70 ± 3.50cfu/ml ,7.90 ± 1.73cfu/ml and 13.7 ± 7.39cfu/ml. According to statistics, the main value'sdifference of processed container water and processed water, disinfected container water and disinfected water is significant ,which partly is 3.60cfu/ml and 3.8Ocfu/ml. While it declines significantly comparing with unrenovated. The other linking points' difference is of on significance.Before renovation, fungi and yeast partly is 1.70 + 1.41cfu/mI,1.80 ± 1.75cfu/ml,1.70 ± 1.34cfu/ml,3.70 ± 2.54cfu/ml, 1.70 ± 1.83cfu/ml and 3.20 ± 3.52cfu/ml. By the statistics, the difference of disinfected container water and disinfected water's mean value is significant, the main value increase by 2.00cfu/ml,while the other linking points' is of no difference. After renovation, all the linking points' difference is of no significance. The result is that processed water container, disinfected water container and filling is the key control point. Though the control of quality , we succeed in intervening live hygienic key item. The difference between renovation and unrenovation(45.68 ± 12.02,89.76 ± 8.04)very significant, while the common item is of on difference.As a result, we ascertain three key control points of contamination: processed water container, disinfected water container and filling, and six main factors of contamination: ozone disinfection, workshop's air disinfection, empty cub's bid disinfection ,workers' hands disinfection, production cube and water container. According to this, we formulate key sanitation operating procedure, which recommend tub's pure water enterprise to use. After the enterprises use it, the quality improvesignificantly. The ratio of microbe eligibility partly is 69.76 % and 76.47 % before and after renovation. It reflected that this procedure is of practicalsignificance on improving production and the quality. But this regulation is not strictly formulated according HACCP principle and procedure, but a universal guidance for the same kind industry. The regulation should be used under the implements of all kinds of production regulation , and especially it is impossible to replace the check of finished products.