What scientific or technological advances have benefited the bottled water industry recently?
Joseph Doss: Advances in process control and treatment over the past several years have improved the ability of bottled water companies to continue to provide the public with a safe and secure packaged food product. These advances are nonchemical and enable the industry to continue to provide the public with a good-tasting natural product. Filtration advances, for example, have increased the capability of the industry to deal with existing and emerging microbiological issues. Ultraviolet disinfection has provided an excellent choice for final disinfection. For those who use ozone as a primary disinfectant, advances in control and monitoring systems have greatly improved the industry’s ability to address the balance between controlling microbiological hazards and complying with regulatory standards of quality. Process controls, such as proportional integral derivative systems, have enabled the bottled water and other food industries to improve overall process control. WQP: IBWA adheres
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