Abstract
Bottled spring water must be health providing, clean, without microorganisms, parasites or substances. The design, manufacturing and management of processes, related to spring water bottling involves controlling the safety issues that may arise in the production processes. These aspects are not sufficient to prevent hazards and they must be related to the implementation of a quality and food safety systems. The aim of the paper is to improve the technological process of carbonated spring water in Monopolis S.A Company, by implementing the quality and food safety management standards. The methodology is based on the implementation requirements of the HACCP principles, included in ISO 22000 standard. On the other hand, the results of the work highlight the safety parameters of ”Roua Apusenilor” carbonated spring water: physico – chemical, purity and microbiological. A HACCP generic model was developed for this company. In this case study, the hazard analysis and risk assessment was implemented with the identification of the critical control points, which includes filtration and impregnation of carbon dioxide. At the same time, the loss of carbon dioxide content in PET bottles of 2 and 2.5 litres during the shelf life period was observed and a statistical analysis of the resulting experimental data was performed. There is a significant decrease of carbon dioxide content in the two packaging volumes of about 3.2 and 4.6 g/l at the end of the best before period.
Highlights
Drinking water must be health providing, clean, without microorganisms, parasites or substances, which, by number or concentration, can be a potential hazard for human and animal health [1,2]
The study constitutes an investigation regarding the quality of the “Roua Apusenilor” sparkling water and justifies the importance of the proper processing in all the technological stages of bottling in order to obtain a product without risks
The results obtained for parameters of “Roua Apusenilor” sparkling water fall within the values allowed by the legislation a Hazard Analysis Critical Control Point (HACCP) generic model, included in ISO 22000:2018 standard, was developed for this process
Summary
Drinking water must be health providing, clean, without microorganisms, parasites or substances, which, by number or concentration, can be a potential hazard for human and animal health [1,2]. Carbonation is considered as the impregnation of a liquid with CO2 gas, which, in part, forms carbonic acid when dissolving in water. The necessity of storing carbonated water in more practical and lighter bottles has led to the replacement of the more traditional glass with the new polyethylene terephthalate (PET) bottles. These bottles require a higher carbonation in order to compensate the CO2 losses through the PET walls (60%) during the storage and at every open of the cap (30%) [10, 11]. The work aims to monitor the carbon dioxide content of “Lucia” spring water in time and to establish its loss in a 2 litre as well as a 2.5 litre PET receipient
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