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Bottled Water (bottled + water)
Selected AbstractsEVALUATION OF SURVIVAL PATTERNS AND CELLULAR INJURY OF PSEUDOMONAS AERUGINOSA IN DIFFERENT BOTTLED WATERS STORED UNDER VARIOUS CONDITIONSJOURNAL OF FOOD SAFETY, Issue 3 2001PAULA TEIXEIRA ABSTRACT Pseudomonas aeruginosa cells were inoculated into different waters and sampled after different periods of starvation in order to evaluate the influences of storage under daylight or dark conditions, the presence or absence of the autochthonous flora, the chemical composition of the water and the storage temperature, on survival Survival was investigated by plate counts on selective and nonselective agar media. Light, low temperature (4C) and presence of the autochthonous flora negatively influenced the survival of P. aeruginosa during starvation in water. Higher survival rates were observed in waters with high mineral content. During starvation, cells developed sensitivity to the selective medium demonstrating that research is needed in the development of new media, or improvement in the existing ones, for the enumeration of P. aeruginosa in water. Current selective media/methodologies for detecting P. aeruginosa in mineral waters may seriously underestimate the levels of or presence of this organism which might represent, in some cases, a hazard to the public health. [source] The microbiological quality of drinking water sold on the streets in Kumasi, GhanaLETTERS IN APPLIED MICROBIOLOGY, Issue 4 2003K. Obiri-Danso Abstract Aim: The aim of this study was to assess the microbiological quality of Ghanaian bottled and plastic-bagged drinking water sold on the streets of Metropolitan Kumasi, Ghana. Methods and Results: Eight bottled, 88 factory-filled plastic sachet and 40 hand-filled hand-tied polythene-bagged drinking waters were examined for the presence of heterotrophic bacteria total viable counts (TVCs), indicators of faecal contamination (total coliforms, faecal coliforms and enterococci) and for lead, manganese and iron. Heterotrophic bacteria were found in all three types of water with TVCs per millilitre ranging from 1 to 460 for bottled water, 2,6·33 × 105 for factory-bagged sachet water and 2·33 × 103,7·33 × 1012 for hand-filled hand-tied bagged water. None of the microbial indicators of faecal contamination were detected in bottled water, whereas 4·5% of the factory-bagged sachets contained total coliforms and 2·3% faecal coliforms, and 42·5% of the hand-filled hand-tied bags contained total coliforms, 22·5% faecal coliforms and 5% enterococci. Iron was found in all three types of drinking water but at concentrations well within the WHO recommendations. Lead and manganese were not detected. Conclusion: Ghanaian bottled water is of good microbiological quality but some factory-bagged sachet and hand-filled hand-tied polythene-bagged drinking water are of doubtful quality. Significance and Impact of the Study: Factory-bagged sachets and hand-filled hand-tied bags of drinking water sold in Ghana should be monitored for microbiological contamination, with the aim of raising standards in the industry and re-assuring the public. [source] Shifts in purchasing patterns of non-alcoholic, water-based beverages in Australia, 1997,2006NUTRITION & DIETETICS, Issue 4 2007Gina LEVY Abstract Aim:, To describe trends in purchasing patterns of non-alcoholic, water-based beverages (WBBs) in Australia, 1997,2006. Methods:, Trends in volume sales of WBBs were determined from data supplied by the Australian beverage industry, not including fruit juice or milk-based drinks. Change was calculated as per cent difference between 1997 and 2006, volume share by proportion of total sales in the category and per capita consumption by dividing total volume sales by population estimate for that year. Sugar supply from WBBs was calculated by multiplying sales by sugar content. Demographic trends from AC Nielsen surveys were shown as per cent households purchasing beverages and as volume share by age and sex. Results:, Total volume sales of WBBs increased by 13% from 1997 to 2006, largely accounted for by increases in sales of plain still water and non-sugar carbonated soft drink (CSD). Sales in the CSD category saw a shift away from sugar-sweetened to non-sugar. There was a concomitant increase in sales of sugar-sweetened sports and energy drinks, and iced tea. Younger people and high-income households were the major purchasers of CSDs, and for sports and energy drinks, it was young males. Conclusion:, The increased sales of beverages by 2006 appear to reflect a greater trend towards purchasing fluids, particularly increases in bottled water and non-sugar CSDs. Sugar supply from beverages has declined, mostly because of decreasing sales of sugar-sweetened CSDs since 2002. Industry-generated data proved useful in forming a picture of apparent non-alcoholic, WBB consumption patterns in Australia. [source] Exchange Rates and Cash Flows in Differentiated Product Industries: A Simulation ApproachTHE JOURNAL OF FINANCE, Issue 5 2007RICHARD FRIBERG ABSTRACT How do exchange rate changes impact firms' cash flows? We extend a simulation method developed in industrial organization to answer this question. We use prices, quantities, and product characteristics for differentiated products, coupled with a discrete choice framework and an assumption of price competition, to estimate marginal costs for all producers. Using a Monte Carlo approach we generate counterfactual prices and profits for different levels of exchange rates. We illustrate the method using the market for bottled water. Our results stress that even in a relatively simple market such as this one, different brands face very different exchange rate risks. [source] Erosive potential of beverages sold in Australian schoolsAUSTRALIAN DENTAL JOURNAL, Issue 3 2009NJ Cochrane Abstract Background:, Dental erosion is an increasingly prevalent problem in Australia. The aim of this study was to analyse the composition and erosive potential of beverages sold for consumption in Victorian schools. Methods:, Fifteen drinks were selected and analysed to determine their pH, titratable acidity and ionic composition (calcium, fluoride and inorganic phosphate). The erosive potential of the beverages was measured by analysing weight loss, surface loss and the release of calcium ions from human enamel following a 30-minute or 24-hour exposure. The association of the chemical parameters with the measures of erosion was determined using Spearman's rank correlation. Results:, All beverages tested except the milks and the bottled water produced significant dental erosion in vitro. The only chemical parameter that correlated significantly with all measures of erosion was the initial pH of the beverage (p < 0.01). Levels of fluoride similar to those of Australian reticulated water were found in the carbonated beverages. Conclusions:, The majority of the tested beverages sold from school canteens exhibited erosive potential. [source] Phthalate Esters in Foods: Sources, Occurrence, and Analytical MethodsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2010Xu-Liang Cao ABSTRACT:, Phthalates are a group of diesters of ortho-phthalic acid (dialkyl or alkyl aryl esters of 1,2-benzenedicarboxylic acid). Higher-molecular-weight phthalates, such as di-2-ethylhexyl phthalate (DEHP), are primarily used as plasticizers to soften polyvinyl chloride (PVC) products, while the lower-molecular-weight phthalates, such as diethyl phthalate (DEP), di-n-butyl phthalate (DBP), and butyl benzyl phthalate (BBzP), are widely used as solvents to hold color and scent in various consumer and personal care products. Phthalates have become ubiquitous environmental contaminants due to volatilization and leaching from their widespread applications, and thus contamination of the environment has become another important source for phthalates in foods in addition to migration from packaging materials. Human exposure to phthalates has been an increased concern due to the findings from toxicology studies in animals. DEHP, one of the important and widely used phthalates, is a rodent liver carcinogen. DEHP, DBP, BBzP, and several phthalate metabolites, such as monobutyl phthalate, monobenzyl phthalate, and mono-(2-ethylhexyl) phthalate, are teratogenic in animals. Since foods are the major source of exposure to phthalates, information on levels of phthalates in foods is important for human exposure assessment. The objective of this review is to identify the knowledge gaps for future investigations by reviewing levels of a wide range of phthalates in a variety of foods, such as bottled water, soft drinks, infant formula, human milk, total diet foods, and others, migration of phthalates from various food-packaging materials, and traditional and new methodologies for the determination of phthalates in foods. [source] The erosive potential of flavoured sparkling water drinksINTERNATIONAL JOURNAL OF PAEDIATRIC DENTISTRY, Issue 2 2007CATRIONA J. BROWN Objective., The potential role of acidic drinks in the aetiology of dental erosion is well recognized. Whilst the wide-scale consumption of bottled waters is unlikely to contribute significantly to erosion, the role of flavoured sparkling water drinks is unclear. The aim of this study was to determine the pH, titratable acidity and in vitro erosive potential of a selection of these drinks drawn from the UK market to identify what dietary advice would be appropriate in relation to their consumption. Methods., pH was measured using a pH electrode and titratable acidity recorded by titration with 0.1- m NaOH. Erosive potential was assessed using an in vitro dissolution assay with hydroxyapatite powder and electron microscopic examination of surface enamel of extracted human teeth, following exposure to the flavoured sparkling waters for 30 min. Results., All of the flavoured waters tested showed appreciable titratable acidity (0.344,0.663 mmol) and low pH (2.74,3.34). In the hydroxyapatite dissolution assay, all of the waters demonstrated erosive potential (89,143%) similar to or greater than that of pure orange juice, an established erosive drink. Exposure of the extracted teeth to the flavoured waters resulted in surface changes consistent with erosive dissolution. Conclusions., Flavoured sparkling waters should be considered as potentially erosive, and preventive advice on their consumption should recognize them as potentially acidic drinks rather than water with flavouring. [source] | ||||||||||