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Processing of Food Bottled Water

Bottled water is simply water taken from a variety of different sources and put into a bottle for sale to the public. Bottled water in the United States is the fastest growing drink and the public spends billions of dollars each year to purchase it. Bottled water may come from artesian wells, artesian springs, and other water sources and may be purified, filtered, sterilized, or distilled. The waters differs in taste depending on the minerals that are present and the quantity. The type of water and source is very significant because as in all other water used for drinking purposes, the source may be contaminated with a multitude of organisms which could lead to disease, and/or a multitude of chemicals which could be harmful to the individual. Always read the label to determine the contaminants in the water and the quantities. The FDA set standards for bottled water based on the Environmental Protection Agency (EPA) standards for drinking water from the tap. (See endnote 59.)


Eggs are an excellent medium for the growth of microorganisms. Contamination may be introduced through S. Enteritidis-contaminated chicks, improper handling, unhealthy workers, unclean equipment, dirty facilities, soiled uniforms, insects, rodents, and the presence of general debris. Unsafe water supplies and the waste from the chickens, including broken eggs, are also sources of contamination. Rats, stray cats, other animals, flies, and other insects are attracted to the poultry and egg producing and processing areas and readily spread many microorganisms. These organisms may penetrate the egg shell and grow rapidly. The major problem is S. Enteritidis, although other microorganisms can grow as well. Further, chemicals, especially fertilizers and pesticides, can contaminate the eggs and penetrate the shells, but this appears to be a limited problem. (See endnotes 13, 19.)

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