Bottled Water

Mineral, spring and table water have regulations governing what can be applied in processing the water before bottling. These regulations have regional variations and need investigation before filtration and water treatment recommendations are applied.

Producers of bottled water protect against microorganisms of bacteria and parasites from their source and site that can cause issues with product quality, safety, appearance and shelf life. Filtration is used to physically remove these micro-organisms without affecting the mineral content of the water. Ultraviolet light disinfection systems that suppress bacteria development are sometimes used to supplement filtration stages. The challenges of poor appearance, short shelf life and potential sickness from the product caused by bacteria such as Pseudomonas aeruginosa or parasites such as Cryptosporidium are solved using Fileder’s filtration recommendations.

  • Compliance with The Natural Mineral Water, Spring Water and Bottled Drinking Water Regulations 2007
  • Compliance with Natural Mineral Water and Spring Water: Directive 2009/54/EC
  • Parasite and pathogenic micro-organisms removal
  • Pseudomonas aeruginosa, Escherichia coli, faecal streptococci and other bacteria control
  • Airborne micro-biological contamination control
  • Total Viable Count <100 cfu / ml in bottled product
  • Particulate and silt removal

Bottled Water

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Beverage Production

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