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