Microbiological and physiochemical characterization of sachet water samples marketed in Nsukka cmapus of the university of Nigeria

Dibua, U E; Esimone, Charles Okechukwu; Ndianefo, P C

doi:10.4314/br.v5i1.28627

Cited by 4 publications

(3 citation statements)

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“…Various factors predispose packaged water to contamination. These include contaminated sources of water ranging from rain water, shallow well water, rusty unwashed tanker to other contaminated sources (Dibua et al, 2007). Some contaminants enter packaged water through seepage of sewage and rainfall runoffs into well water and exposed boreholes (Defives et al, 1999;Adegoke et al, 2012).…”

Section: Predisposing Factors To Packaged Water Contaminationmentioning

confidence: 99%

Contamination of Commercially Packaged Sachet Water and the Public Health Implications: An Overview

Oludairo

Aiyedun

2016

Bangl. J. Vet. Med.

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Quality water should be colourless, tasteless, odourless and free from faecal contamination. This study investigates the level of contamination of commercially vended packaged water and their public health implications. Published baseline information and data were used in the study. Using different isolation techniques, coliform bacteria of up to 100% and faecal contamination of up to 40% were reported. The consumption of contaminated commercially packaged water by the public has led to different disease conditions and death of millions of people all over the world. This calls for strict adherence to good management practices (GMP) by producers of packaged water, improved monitoring and enforcement of guidelines of production by regulatory bodies according to World Health Organization (WHO) standards, increased public awareness and sensitivity to the presence and dangers of consuming such water and creating easy, always potent reporting channels through which disease cases and suspected contaminated water manufacturers could be reported to the authority so as to prevent infection from consumption of such packaged water, diseases and deaths.

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Section: Predisposing Factors To Packaged Water Contaminationmentioning

confidence: 99%

Contamination of Commercially Packaged Sachet Water and the Public Health Implications: An Overview

Oludairo

Aiyedun

2016

Bangl. J. Vet. Med.

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“…In the samples stored indoor, there was a gradual increase in the bacteria count from day one (baseline) (4.1x10 3 cfu/100mL) through day twenty eight (3.7x10 5 cfu/100mL). This corresponds to the findings of [24,25]. However in the samples exposed to sunlight, a decline in the bacteria count from day one (4.1x10 3 cfu/100mL) through day three (2.2x10 3 cfu/100mL) to day seven (8.0x10…”

Section: Samplesmentioning

confidence: 99%

Effect of Storage and Exposure to Sunlight on the Quality of Sachet Water Sold in Ibadan Metropolis

Chinenye¹

2017

SJPH

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Abstract:Inadequate pipe borne water supply has led to rapid proliferation of sachet water companies in Nigeria. Recently, another dimension added to public health concerns on water quality is the storage and handling of sachet water by distributors and vendors. This study assessed the effect of storage and exposure to sunlight on the quality of sachet water in Ibadan, Nigeria. An experimental design was adopted. Two hundred sachets of water from ten brands were collected upon production from various factories. Water samples were divided into two groups: storage indoor (room temperature) and storage with exposure to sunlight for four weeks. Physicochemical and bacteriological analyses were carried out on the sachet water samples at baseline and after three days and weeks one to four of storage. The data obtained were analysed using SPSS (20.0). The bacteria isolated were E. coli, S. aureus, K. pneumonia and P.vulgaris. Total bacterial counts decreased in the order: 0 to 1.5x10 4 cfu/100 mL (day 3) > 0 to 9.5x 10 2 cfu/100 mL (day 7) upon exposure to sunlight, however, there was continuous increase of bacteria count from day seven. Bacteria counts of water stored indoor increased throughout the study period. E. coli was present in all water samples by day 21. There was a significant difference in nitrite concentration between the two storage conditions across study period. This study revealed that storage duration and exposure conditions affect the quality of sachet water for drinking. Quality improvement of sachet water through exposure to sunlight was most effective on third day of exposure, while the maximum time of effectiveness was one week, beyond which the quality deteriorates fast irrespective of the storage condition. Hence, prolonged water storage beyond one week before drinking is discouraged.

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“…The quest for cheap and readily available source of potable water has led to the emergence of sachet water popularly known as 'pure water' (Dibua et al, 2007). With the significance increase in sachet and bottled water consumption, there has risen a growing concern on the microbial quality of these products.…”

Section: Introductionmentioning

confidence: 99%

Microbiological evaluation of sachet water and street-vended yoghurt and “Zobo” drinks sold in Nsukka metropolis

Mbaeyi-Nwaoha¹,

Egbuche²

2012

Int. J. Bio. Chem. Sci

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Microbial, physical and chemical characteristics of six brands of sachet water and street-vended yoghurt (two) and "Zobo" drinks (three) sold in Nsukka metropolis were studied. Parameters such pH, total dissolved solids, copper, iron, alkalinity, appearance, taste, colour, aerobic mesophilic count, coliform counts were evaluated. Data obtained from the study showed that the yoghurt and "Zobo" drinks sold at the moment are bacteriologically safe. "Zobo" drink samples had total plate count of 9.9×10 1 CFU/ml to 1.48×10 2 CFU/ml, negative to coliform, Salmonella, and E. coli. Yoghurt samples had total plate count of 9.9×10 1 CFU/ml to 1.59×10 2 CFU/ml, negative to coliform, Salmonella and E. coli. Sachet water samples had pH of 7.25 to 7.50, total dissolved solids of 2.66ppm to 15.03ppm, hardness of 0.24ppm to 15.00ppm, iron, nitrate and nitrite were not detected. A total plate count of 1.41×10 2 to 3.19×10 2 , negative to Salmonella spp and some positive to Pseudomonas spp, coliform and E. coli. Thus the need for improved water treatment methods and storage before drinking and use for food drink processing.

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Microbiological and physiochemical characterization of sachet water samples marketed in Nsukka cmapus of the university of Nigeria

Cited by 4 publications

References 0 publications

Contamination of Commercially Packaged Sachet Water and the Public Health Implications: An Overview

Contamination of Commercially Packaged Sachet Water and the Public Health Implications: An Overview

Effect of Storage and Exposure to Sunlight on the Quality of Sachet Water Sold in Ibadan Metropolis

Microbiological evaluation of sachet water and street-vended yoghurt and “Zobo” drinks sold in Nsukka metropolis

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