Ozonization of bottled water

Even the most hygienic and modern techniques for bottling treated water (the so-called aseptic and membrane filtration processes, etc.) cannot prevent some viable germs from remaining in the water or from being trapped in the air or entering via the bottle closure.
Although the bacteriological condition of bottled water is indisputable, the multiplication of secondary germs can entail large colonies, depending on the length and temperature of the storage.

This second multiplication of germs can be avoided only by placing sterilized water in sterilized vessels.
Bottling under ozone protection has been used successfully in this field by a good many bottling plants.

Ozone oxidizes any potential traces of organic substances that can cause taste to deteriorate: the oxidation effects are retained by activated carbon.
Thus, ozone treatment is an unquestionable improvement in water taste quality.