Bacteriological And Physico-Chemical Analyses Of Sachet Water Sold In Olokoro, Abia State

ABSTRACT

Bacteriological and physiochemical analyzes of sachets water samples sold in Olokoro, Abia state were carried out to determine the portability of the sachet water using standard methods. Bacteriological analysis revealed the presence of the following organisms: Escherichia coli, Staphylococcus aureus, Salmonella Species and Shigella Species. Total viable count was by spread plate technique while the most probable number (MPN) counts were by multiple tube fermentation techniques. The total viable counts for all the water samples were generally high exceeding the limit of 11.25± 1.62 to 0.00±0.00 cfu/ml(x 105) for water. The MPN count ranges from 13.3 to 0.00 MPN / 100ml for total coliform count and fecal coliform counts ranged from 9.7 to 0.00 MPN / 100ml. The physiochemical values revealed the variable levels, the pH valves ranged from 6.23 ± 0.03 in sample b to 7.57 ± 0.05 in sample F. Electrical conductivity ranged from 26.00 ± 7.07 us/cm in sample C to 95.50 ± 31.81 us/cm in sample J. Temperature ranged from 25.50 ± 0.70 in sample E to 28.50 ± 2.12 in sample 1. TDS ranged from 11.55 ± 0.35 in sample E to 60.35 ± 6.01 in sample J. TSS ranged from 38.70 ± 3.81 in sample B to 60.00 ± 12.72 in sample H. All the water samples were colourless, odourless and were in line with (WHO) standard. In general, bacteriological and physiochemical indices of contamination detected from some of the samples are indications that sachet water available in Olokoro do not meet the World Health Organization (WHO) permissible limits and so may not be suitable for drinking purposes.

TABLE OF CONTENT

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of Content ﾿ v

List of Table ﾿ vi

Abstract ﾿ vii

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Sources of Water ﾿ 4

1.2 ﾿ Importance of Water ﾿ 4

1.3 ﾿ Water Quality ﾿ 5

1.4 ﾿ Water Pollution ﾿ 6

1.5 ﾿ Portable Water ﾿ 7

1.6 ﾿ Aims and Objectives ﾿ 8

CHAPTER TWO

2.0 ﾿   LITERATURE REVIEW ﾿ 9

CHAPTER THREE

3.0 ﾿ Materials and methods ﾿ 18

3.1 ﾿ Collection of water sample ﾿ 18

3.2 ﾿ Media Preparation ﾿ 18

3.3 ﾿ Physical analysis ﾿ 18

3.3.1 ﾿ Determination of pH ﾿ 18

3.3.2 ﾿ Determination of electrical conductivity ﾿ 19

3.3.3 ﾿ Determination of taste ﾿ 19

3.3.4 ﾿ Determination of odour ﾿ 19

3.3.5 ﾿ Determination of colour ﾿ 19

3.3.6 ﾿ Determination of temperature ﾿ 20

3.4 ﾿ Chemical analysis ﾿ 20

3.4.1 ﾿ Determination of total Dissolved solid (TDS) ﾿ 20

3.4.2 ﾿ Determination of Total Suspended Solid (TSS) ﾿ 20

3.5       Labeling ﾿ 20

3.6       Bacteriological Analysis ﾿ 21

3.6.1     Spread Plate Technique ﾿ 21

3.6.2 ﾿   Characterization Of Isolates ﾿ 21

3.6.3      Gram-Staining and Microscopy ﾿ 21

3.7 ﾿ Biochemical tests ﾿ 21

3.7.1 ﾿ Indole Test ﾿ 21

3.7.2 ﾿ Oxidase test ﾿ 22

3.7.3 ﾿ Catalase Test ﾿ 22

3.7.4 ﾿ Citrate Utilization Test ﾿ 22

3.7.5     Coagulase Test ﾿ 23

3.7.6     Motility Test ﾿ 23

3.8 ﾿ Coliform Count ﾿ 23

3.8.1 ﾿ Presumptive Test ﾿ 23

3.8.2 ﾿ Confirmed Test ﾿ 24

3.8.3 ﾿ Completed Test ﾿ 24

3.9 ﾿ Statistical Analysis ﾿ 24

CHAPTER FOUR

4.0 ﾿ RESULTS ﾿ 25

CHAPTER FIVE

5.0 ﾿ Discussion ﾿ 30

5.1 ﾿ Conclusion ﾿ 31

5.2 Recommendation ﾿ 31

REFERENCES ﾿ 32

APPENDIX