title: A survey of the microbiological quality of bottled water sold in the UK and changes occurring during storage.
abstract: Eight brands of domestic and imported bottled water were microbiologically analysed within three hours of purchase at a local supermarket. Viable numbers of microorganisms were estimated on Plate Count Agar (PCA) and PCA diluted to quarter and tenth strengths (1/4 PCA and 1/10 PCA) and incubated at temperatures of 10, 15, 25 and 37 degrees C. Plate count agar diluted to 1/4 and 1/10 incubated at 25 degrees C yielded the highest initial counts, up to 10(4) cfu ml(-1). Pseudomonas spp. was the predominant species. After 6 months of storage at room temperature (18-25 degrees C), few quantitative and qualitative differences were found in the microflora.
authors.affiliation: Institute of Food Research, Earley Gate, Reading, UK.
authors.forename: A B
authors.initials: AB
authors.lastname: Armas
authors.forename: J P
authors.initials: JP
authors.lastname: Sutherland
mesh_terms: D001628:Beverages / Q000032:analysis / Q000382:microbiology*; D015169:Colony Count, Microbial; D005519:Food Preservation; D011549:Pseudomonas / Q000302:isolation & purification; D006113:United Kingdom; D014867:Water / Q000032:analysis*; D014871:Water Microbiology
chemical_list: D014867:Water