1) Sampling procedures in bottling facilities involve sampling both the water before bottling and the bottled water itself. 2) Proper sampling requires selecting trained personnel, appropriate sample containers, preservation and transportation equipment, and ensuring samples are representative of conditions at the time of sampling. 3) Documentation of sampling includes unique sample IDs, dates, locations, intended analyses, and other details to ensure sample integrity from collection through analysis.

1. SAMPLING IN A BOTTLING FACTORY
George Dialynas
a Seminar for Line People

2. Specific feature
• In bottling facilities, a great part of the
samples do not need to be “extracted” and
put into a container: the end-product itself (a
bottle of water) is the sample
• Then, 2 sampling procedures
– Water before bottling and in the facility
– Bottled water

3. Organize sampling in factory: water before bottling
and facilities
Select Personnel and train them
Select proper bottles/closures for the parameters
to be analyzed
Select how to package and transport samples
Select equipment for preservation and preventing
undesirable changes to the samples, until
the time of the analysis
Target: the sample analyzed should be
representative of the water and facility at the
moment of sampling

4. Organize sampling in factory: bottles
Select Personnel and train them
Select the number and timing of filled bottles to be
analyzed
Select materials for packaging and transportation
Select equipment for preservation and preventing
undesirable changes to the samples, until the time
of the analysis
Target: the sample analyzed should be
representative of the bottled water at the
moment of sampling

5. A. Bottling Factory
Quality control in the following points:
• Source water
• Storage tank (if any)
• Before and after each permitted Treatment
/Filtration
• Fillers
• Final Product from the production line (after
filling)
• Finished product warehouse
• Sampling-analysis during and after cleaning-
disinfecting the production and the
filling line
Where Do We Sample?

6. Sampling frequency
POINTS OF SAMPLING
CONTROL-
MONITORING
TYPE OF ANALYSIS VOLUME
PRODUCTION
FREQUENCY
OF SAMPLING AND ANALYSIS
WATER RESOURCE
SPRING/DRILLING
WELL/PUMPING STATION
OPTICAL CONTROL
SAMPLING
COMPLETE CHEMICAL
ANALYSIS
TABLE WATER, 4 TIMES /YEAR)
SAMPLING TYPICAL CHEMICAL ANALYSIS MINIMUM 4 TIMES PER YEAR
SAMPLING MICROBIOLOGICAL ANALYSIS
≤20 m3/day ONCE PER YEAR
≤50 m3/day ONCE PER MONTH
≤100 m3/day ONCE PER 4 DAYS
≥100 m3/day 1 for each 5 m3/day and part
thereof of the total volume
TANKS OF STORAGE OR
SAMPLING TAP BEFORE THE
FILTRATION
SAMPLING MICROBIOLOGICAL ANALYSIS (*)
INTERMEDIATE FILTERS OR
TREATMENT (IF > THAN 1 )
OPTICAL CONTROL
SAMPLING
MICROBIOLOGICAL ANALYSIS (*)
FINAL TANK STORAGE OR
SAMPLING TAP AFTER
FILTRATION
SAMPLING MICROBIOLOGICAL ANALYSIS (*)
BOTTLING
OPTICAL CONTROL
SAMPLING
MICROBIOLOGICAL ANALYSIS (*) AT LEAST ONCE DAILY
TYPICAL CHEMICAL ANALYSIS (*)
AFTER BOTTLING OPTICAL CONTROL
SAMPLING
MICROBIOLOGICAL ANALYSIS
CHEMICAL ANALYSIS
(*)
REGULAR SAMPLING FOR TABLE WATER
CRITICAL LIMITS : QUALITY OF WATER GUIDELINES 98/83-EU
(*) DEFINED BY THE PROGRAM FOR THE QUALITY CONTROL AND BY THE PRODUCTION MANAGER

7. Sampling frequency
POINTS OF SAMPLING
CONTROL-MONITORING TYPE OF ANALYSIS VOLUME
PRODUCTION
FREQUENCY
OF SAMPLING AND ANALYSIS
WATER RESOURCE
SPRING/DRILLING
WELL/PUMPING STATION
OPTICAL CONTROL
SAMPLING
COMPLETED CHEMICAL ANALYSIS MINIMUM 1 PER YEAR
SAMPLING TYPICAL CHEMICAL ANALYSIS MINIMUM FOUR TIMES PER
YEAR
SAMPLING MICROBIOLOGICAL ANALYSIS
≤20 m3/day ONCE PER YEAR
≤50m3/day ONCE PER MONTH
≤100m3/day ONCE PER 4 DAYS
≥100m3/day 1 for each 5 m3/day
and part thereof of the total
volume
TANKS OF STORAGE SAMPLING MICROBIOLOGICAL ANALYSIS (*)
FILTERS OPTICAL CONTROL
SAMPLING
MICROBIOLOGICAL ANALYSIS (*)
DISINFECTION SAMPLING MICROBIOLOGICAL ANALYSIS (*)
FINAL TANK STORAGE SAMPLING MICROBIOLOGICAL ANALYSIS (*)
BOTTLING
OPTICAL CONTROL
SAMPLING
MICROBIOLOGICAL ANALYSIS (*)AT LEAST ONCE DAILY
TYPICAL CHEMICAL ANALYSIS (*)
AFTER BOTTLING OPTICAL CONTROL
SAMPLING
MICROBIOLOGICAL ANALYSIS
CHEMICAL ANALYSIS
(*)
REGULAR SAMPLING FOR MINERAL WATER
CRITICAL LIMITS : QUALITY OF WATER GUIDELINES 98/83-EU
(*) DEFINED BY THE PROGRAM FOR THE QUALITY CONTROL AND BY THE PRODUCTION MANAGER

8. How and where to sample?
Don’t forget: for microbiological analysis
5 empty bottles and 5-10 caps are necessary
For Microbiological Analysis:
Before Bottling:
• Choose proper sampling tap (faucet),
• “burn” the outlet of the tap with a piece of cotton, moistened with alcohol. After 5-
10 minutes sample can be taken
• If the faucet has not been used for a long time, leave it flowing for a minute to take a
fresh-representative sample
Materials: Glass bottles of 1000 mL, with special glass caps,
For pathogens’ analysis use more bottles for at least 4000 mL
For disinfected water with residual chlorine, add 0.3 mL of solution of Na2S2O3
(3%w/v), per 500 mL of sample

9. Sampling water from a tap for microbiological analysis
1. Carefully clean and
disinfect the inside and
outside of the tap.
2. Open the tap and
let water flow for 2-3
minutes or until the
water temperature
has stabilized.
5. Take a water
sample with the
sample container
3. Turn off the tap and
sterilize the spout by
heating it with a blow
lamp, gas torch or by
igniting a piece of
cotton wool soaked
with methylated
spirits until any
water in the tap boils.
4. Take care not to
allow the container
to touch the tap.

10. How and where do we sample?
* Do not extract consecutive bottles from the line
take samples:
After bottles are closed (capped)*
5 bottles of each product (0.25, 0.33, 0.5, 0.75, 1, 1.5, 8, 10,
12, 20 liter) after the point of capping
Finished products from storage
 5 bottles of each product (0.25, 0.33, 0.5, 0.75, 1, 1.5, 8, 10,
12, 20 liter) from the same lot.
After Bottling (finished product and storage)

11. General Requirements
1. Meet the requirements of the sampling program
2. Handle sample so that it does not deteriorate or
become contaminated or compromised before
being analyzed
3. Ensure sampling equipments are clean and its
quality assured before using them
4. Use clean and free of contaminantssample
containers

12. General Requirements
5. Pre-rinse sample containers with water to be
sampled
6. Make a record of every sample collected and
identify every single bottle
7. Label bottles and document sufficient
information for sample identification
8. Before collecting samples from distribution
systems, flush lines with 3-5 pipe volumes (or
until water is being drawn from the main source)

13. Do not open the
sample container
until
just before taking
the water sample
At no time should
the sampler’s
fingers come in
contact with the
inside of the sample
container
Collect samples for
microbiological
examination in sterile
containers
The time between
collection and the
start of analysis
shall not exceed
24 hours, with
minimum possible
mixing of the
sample
Use a new pair
of rubber gloves
for each sample
Sterilize the
gloves if not
sterilized
ΜΕΘΟΔΟΛΟΓΙΑREMARKS for PERSONEL IN CHARGE OF SAMPLING

14. Sampling bottled water
1. Take samples of bottled
water carefully
2. Ensure always that
the bottled water
samples are filled and
capped correctly
6. Keep aware the
responsible person for
the sampling, the
sending and delivery of
the samples to the lab
3. Be sure that a label
has been put on the
sample, with all the
information required
4. Keep the sample
in the refrigerator
until the moment of
sending the sample
to the lab
Target: the quality of the samples analyzed should be representative
of the water quality at the moment of sampling.
5. Samples should be
placed on ice in an
insulated container
until delivering the
samples to the lab

15. Documentation and sufficient information
for sample identification (indicative)
Put labels in any sample
(including bar-code labels)
- every sample a unique identification
number
Include
- name of the sample collector
- date and exact time
- exact location of sampling
- sample type
- kind of analysis to be performed
- water temperature during sampling

16. • Bacteria do not survive well in water
• Temperature can affect bacteria survival
• Samples should be placed on ice in an insulated
container if they cannot be tested right away
• Ideally – all samples should be tested within 6 hours of
sampling
• If the time exceeds 6 hours, note this in your report
• Samples exceeding 30 hours (between collection and
testing) should be avoided to be tested and in any case
note this in your report
Transporting Samples

17. SELECTING PROPER MATERIALS OF THE
SAMPLING BOTTLES/CONTAINERS
• For chemical analysis: PET or Glass Bottle
• For pesticides-herbicides analysis: Glass dark
bottle or covered with dark cover. If bottled in PET,
decant immediately in a glass bottle
• For radioactivity measurement: PET or glass
bottle. Acidize the sample to pH 2.5-3.0 with an
acid (e.g. ΗΝΟ3, ΗCl)

18. Thank you!!