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2011-Sustainable Industrial Processing Summit
|Publisher:||Flogen Star OUTREACH|
|ISSN:||2291-1227 (Metals and Materials Processing in a Clean Environment Series)|
Introduction. The concept of bottling and selling water from Albanian was introduced in the early 1990s. Since then the bottled water industry has thrived and numerous brands (both domestically produced and imported) are now firmly established on the Albanian market. Average monthly expenditure of bottled water (including natural and spring water) in Albania are 220 $ . Albanian consumers have demonstrated their willingness to spend their money - on bottled water for its consistent safety, high quality and good taste. Consumers reportedly choose bottled water for its taste and purity. Bottled water in the smallest package sizes (1.5 liters and smaller) comprise the fastest growing segment of the quick moving bottled water category, growing at double-digit rates throughout the 1990s.Methods. A total of 150 samples (Natural water & spring water in different sizes) taken by hygienic sanitary inspection were analyzed by the food microbiology laboratories in the Health Public Institute, in Tirana. Water samples are transported according to the standards and analyzed not more than 2 days after sampling. Samples were analyzed for the following parameters using the analytical reference methods which are specified in Commission Directive. Total Coliforms, E. Coli, P. aeruginosa, Aerobic colony count (at 22oC and 37oC)Findings. Regarding the quality parameters of the samples taken into consideration there are analyzed 10 chemical parameters (BOD5, ammonia, nitrite, nitrate. The chemical parameters were found within the allowed levels. The highest bacteriological contamination was found in the 6 liter packaging, E. Coli in 25 %, St. Fecal in 23 %, Total. Coliforms in 80 % and S. Fecal in 10 % of samples for the year 2008. While the contamination of sparkling packaging (0.5 and 1.5 liter) was lower than larger ones. Conclusion. This bacteriological contamination originates from the low hygiene and low sanitation condition in the enterprises and the lack of HACCP (Hazard Critical Control Point System).