Natural mineral water Mineral waters, bottled waters, the Hungarian regulation
• 1. originated from safe, subsurface reservoir (natural or arteficial spring or well) • 2. originally free of contaminants, • 3 beneficial for human health, as a consequence of its mineral or trace element content • 4. its composition and temperature is constant or normally variable • 5. ingredients are within the limited range during bottling • 6. microbiologically safe
Natural mineral water Type of water • Mineral water lightly mineralized • Oligomineral water • Mediomineral water • Water mineralized
TSD < 50 mg/l >50 < 500 mg/l > 500 < 1500 mg/l > 1500 mg/l
Natural ingredients in natural mineral waters (limits) • Ingredient
Limit (mg/L)
• • • • • • • • • • • • • • •
0,0050 0,010 (total) 1,0 0,003 0,050 1,0 0,070 5,0 0,010 0,50 0,0010 0,020 50 0,1 0,010
Antimon Arsenic Barium Cadmium Chromium Copper Cyanide Fluoride Lead Manganese Mercury Nickel Nitrate Nitrite Selenium
Types, concentrations • • • • • • • • • •
Type of water: Bicarbonate water Sulphate water Chloride water Calcic water Magnesium water Floridated water Irony water Sodic water Low sodic water
Content: mg/l Bicarbonate > 600 Sulphates> 200 Chloride> 200 Calcium> 150 Magnesium> 50 Fluoride> 1 Iron> 1 Sodium> 200 Sodium< 20
Fluoride content • If >1,5 mg/l • „not suitable for babies and children under 7 years” • The actual concentration of fluoride should be indicated!
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Health effects • Need of clinical and pharmacological studies - methods scientifically proved - clinical observations with similar results
Carbonated (soda) water • Ányos Jedlik • 1828: bottling equipment
Other waters • b) spring water: natural waters for human consumption • c) drinking water: fulfills criteria of the drinking water act [201/2001. (X. 25.) Korm] • d) carbonated water (sodawater, seltzer water): carbonated drinking water pressed in a siphon haded bottle • e) arteficial mineral water: bottled water with a mix of mineral salts • f) flavoured water: waters mentioned above + flavouring agents
Arteficial mineral water Permitted substances: • a) Sodium chloride (MSZ-01-10007), • b) Potassium chloride (E 508), • c) Calcium chloride (E 509), • d) Sodium carbonate and bicarbonate (E 500), • e) Calcium carbonate (E 170), • f) Calcium citrate (E 333), • g) Magnesium carbonate (E 504), • h) Magnesium sulfate (MSZ 8769), • i) Carbon dioxyde (E 290). Max TDS: 2500 mg/L
Flavoured water • Criteria for water • Food-hygienic safety standards
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Microbiological safety • At water Taking site: total plate count should formed by the original microflora! • TPC measurement: 20-22 oC (72 h) 37 oC (24 h)
Following bottling process • Total plate count: < 200/ml 20-22 oC (72 h) < 20/ml 37 oC (24 h)
Natural mineral water should not contain: • Parasites and pathogenic microorganisms (indicator organisms)
Within 12 h after bottling (storage at 4 oC)
Natural mineral water should not contain:
Lactose
• E. coli and other coliforms (in 250 mL)
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Acetaldehyde
Natural mineral water should not contain: • Enterococcus (in 250 mL)
TTC Tetrazolium Salt • Tetrazolium salts are aromatic derivatives of 1,2,3,4- tetrazole. A change in tetrazolium salt color indicates an enzymatic redox reaction. • In their water soluble form, tetrazolium salt dye precursors are pale yellow in color. After having undergone a redox reaction, the pigments change into formazans which can vary in color from dark yellow to red (formazans) or blue to black (diformazans).
Natural mineral water should not contain: • Spore-forming, sulphite-redicing anaerobic bacteria (in 50 mL) incl. Clostridium perfringens
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Natural mineral water should not contain:
Bacterial parameter
• Pseudomonas aeruginosa (in 250 mL)
Drinking water limits
TPC / 1 ml 37 ºC
