– Microbial examination of bottled water marketed in Nnamdi Azikiwe University, Awka –
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ABSTRACT
This study focuses on isolating and identifying bacteria and fungi contaminants from bottled waters sold within the University’s main campus. A sample size of 6 bottled water of 6 different brands was collected at random and was analyzed microbiologically.
The study utilized the spread plate technique using commercially prepared Sabouraud’s Dextrose Agar (PDA) for the isolation of fungi, and the multiple tube fermentation technique with MacConkey broth and Nutrient agar used as reagents for bacteria isolation.
This study revealed that, out of the 6 bottled water samples, fungal species were isolated in 5 and bacterial species were isolated in all while 1 was devoid of fungal contaminants.
Out of the 6 selected brands, fungi were isolated in five brands, while bacteria were isolated in all the six brands. Among the microbes isolated are Aspergillus species and Alternaria alternata.
Staphylococcus aureus, Escherichia coli and Bacillus cereus were the predominant isolates. The findings revealed the presence of coliform and other pathogens in the samples which indicate risk involved in consumption of such products and therefore could be hazardous to human health.
To safeguard the health of the consumers, there is need for regular monitoring of the production and quality by National Agency for Food and Drug Administration and Control.
TABLE OF CONTENTS
Title page
Certification i
Dedication ii
Acknowledgment iii
Abstract iv
Table of contents v
CHAPTER ONE Introduction
CHAPTER TWO
Literature review 4
- Drinking Water and its Sources 4
- Accessibility and availability of safe drinking water 6
- Packaged drinking water 9
CHAPTER THREE Materials and methods
- Study Area 14
- Samples used for the analysis 14
- Sample Collection 14
- Experimental Design 14
- Laboratory used for the analysis 14
- Media used 14
- Culture Media Preparation for Isolation of Fungi and Bacteria 14
- Methods for Isolation of Fungi 15
- Methods for isolation of bacteria 15
- Incubation of water sample 15
- Subculturing of the colonies 16
- Preservation of pure cultures 16
- Identification of Fungi 17
- Identification of Bacteria 17
- Coliform identification 18
- Biochemical tests 18
- Sugar fermentation 21
CHAPTER FOUR
Results 25
Discussion 38
CHAPTER FIVE
Conclusion 40
Recommendation 41
References 42
INTRODUCTION
Water is one of the most essential commodities for the survival of all lives. It is abundant in nature and occupies about 70% of the earth’s crust (Kalpana et al., 2011).
Water is the biological medium on earth and the only common substance that exists in nature in all three physical states of matter: solid, liquid and gas. It is the most universally used solvent and common route of transmission of diseases.
According to World Health Organization statistics, only 36% of Nigerians have access to potable water and 6% have access to improved sanitation (WHO, 2014).
An estimated 748 million people all over the world lack access to potable water and close to 2.5 billion persons are not provided with adequate sanitation (WHO, 2014). Water is said to be potable when the physical, chemical and microbiological qualities conform to specified standard.
To achieve this, such raw water is subjected to purification processes that range from simple long-term storage to enable sedimentation of some suspended solid to aeration, coagulation, flocculation and disinfection among other treatments (Ajewole, 2005).
Water is indispensible to life as it is required for all physiological processes which demand that all living organisms have ready access to water.
Apart from drinking, man uses water for many domestic, industrial and recreational purposes which include washing, bathing, cooking, food processing, brewing and beverage bottling as well as sporting activities.
This means that there is a need for the constant supply of potable water to all human communities and in areas where such supplies are lacking, a great deal of time and effort are devoted to finding a suitable source of supply.
REFERENCES
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Adenkunle, L.V., Sridhar, M.K.C., Ajayi, A. A., Oluwade, P.A. and Olawuyi, J.F. (2004). An Assessment of the Health and Social Economic Implications of Sachet Water in Ibadan Nigeria: A Public Health Challenge. African Journal of Biomedical Research. 7: 5–8.
Ajewole, I.A. (2005). Water an Overview, Food Forum. A Publication of the Nigerian Institute of Food Science and Technology. 4(1): 15.
Alli, J.A., Okonko I.O., Alabi, O.A., Odu, N.N., Kolade, A.F, Nwanze, J.C., Onoh, C. and Mgbakor, C. (2011).Parasitological Evaluation of Some Vended Sachet Water in South Western Nigeria. New York Science Journal. 4(10): 84-92.
Amori, A.A. and Makinde, A.A. (2012). Differentials in Public Acceptance of Packaged Water Products in Two Nigerian Cities. Journal of Science and Technology. 2(1):37-40.
Ante, V.O., Shehu, A.U. and Musa, K.Y. (2011). Microbial and Chemical Potability of Packaged Drinking Water Sold in Kaduna, Nigeria. European Journal of Scientific Research. 18:201–209.
Australian Drinking Water Guidelines (1996).National Water Quality Management Strategy, ADWG Australia, New Zealand, pp. 1-376.
Babatunde MA and Biala MI (2010). Externality Effects of Sachet Water Consumption and the Choice of Policy Instruments in Nigeria: Evidence from Kwara State. Journal of Economics, 1(2):113–131.
Centre for Affordable Water and Sanitation Technology (2009). Introduction to Drinking Water Quality Testing. A CAWST Training Manual. pp. 1-57.
Cheesbrough, M. (2000).District Laboratory Practice in Tropical Countries Part Two. Cambridge University Press, Pp. 23-140
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