Physicochemical and Microbiological Assessment of Drinking Water in Kari Estate Bauchi Nigeria

Abstract

Some sources of drinking water in Kari Estate in Bauchi Metropolis were analyzed for physicochemical contents and coliform contamination. A total of five samples were collected from different sources as follows: 2 sachets water, 2 wells, and tap water. The physicochemical analysis included the determinations of temperature, pH, electrical conductivity, total dissolved solids, turbidity, colour, suspended solids, odour, taste, total hardness, iron, nitrate, nitirite, manganese, ammonia, fluoride and cyanide. The two wells had total coliforms of 6 and 10 and faecal coliforms of 4 and 5 respectively. Tap water had total and faecal coliforms of 7 and 3 respectively. E. coli were identified in the samples from wells while Bacillus sp. were found in the tap water. Although the physicochemical contents of the samples were normal range, coliform counts of the wells and tap water were above those set by the Nigerian Industrial Standards (NIS) and the World Health Organization (WHO) standards. Presence coliforms above the standards indicates contamination and that the water may be unsafe for drinking. The presence of E. coli suggests that improvement in monitoring and water hygiene practices should be employed to improve the drinking water quality.

Bio Inspired Self-Curing Composite: A Leap into Augmented Enactment

“…All tap water samples had faecal coliform counts above the set regulatory standards. This is similar to the findings of [20] for tap water in Enugu State, Nigeria and Abubakar and Abubakar [21] for wells and tap water in Bauchi Metropolis, Nigeria. In the current study, the organisms identified in the tap water samples were Citrobacter sp.…”

Evaluation of the Microbiological Quality of Three Varieties of Kilichi Produced in Niger

“…This high coliform load could be attributable to the overload of the atmosphere in the vicinity of the slaughter house or contamination by staff who were ill and allowed to handle the meat product. Unskilled labor and traditional and unsatisfactory slaughtering methods do not allow staff to work in good hygienic conditions [5].…”

“…Meat products have a high nutritional value; they contain carbohydrates, fats and proteins that can be assimilated by the body and easily used by microorganisms too. They provide an ideal environment for microbial growth and sensory deterioration of the food [5]. In the subregion, numerous studies have highlighted the presence of many microorganisms in kilichi; these include [6,7,8] in Cameroon; [5,8,9] in Nigeria, [4,10] in Niger.…”

“…They provide an ideal environment for microbial growth and sensory deterioration of the food [5]. In the subregion, numerous studies have highlighted the presence of many microorganisms in kilichi; these include [6,7,8] in Cameroon; [5,8,9] in Nigeria, [4,10] in Niger. These studies conducted in Niger were carried out in the Niamey region.…”