BACTERIOLOGICAL QUALITY OF DIFFERENT SOURCES OF DRINKING WATER WITHIN IKOM LOCAL GOVERNMENT AREA OF CROSS RIVERSTATE, NIGERIA

ABSTRACT

Water is a necessity for living, and so there is a need to conduct analysis to check if it is safe or not for consumption. Bacteriological examination of water samples sourced within Ikom L.G.A, Cross River State was carried out to determine the bacterial load in the water samples and to determine the organisms that contaminates it. The samples were rain, stream, well, and pipe-borne water. They were collected within Ikom in sterile containers and transported to the Laboratory. Using the pour plating technique, 1ml of water sample was pipetted in sterile petri dishes of Nutrient agar, MacConkey agar and TCBS agar, and was allowed to solidify, with incubation at 37˚C for 24 hours. Bacteriological analysis was carried out on 16 samples, and by microscopy and biochemical test a total of 60 bacterial isolates was identified. The bacteria count of the analyzed sample ranged from 1.0×108 to 2.9×108 cfu/ml. The different bacteria species isolated and their percentage occurrence includes Bacillus spp (20%), Escherichia coli (11.6%), Enterobacter spp Micrococcus (8.3%), Salmonella spp (8.3%), Corynebacterium spp (8.3%), Enterococcus spp (6.6%), Klebsiella spp (5%), Vibrio cholera (6%), Vibrio Parahaemolyticus (1.6%), Pseudomonas spp (1.6%), Serratia marscens (1.6%), Staphylococcus spp  (1.6%) having a percentage occurrence 20%, 11.6%, 8.3%, 6.6%, 6.6%, 6.6%, 5%, 3.3%, 1.6%, and 1.6% respectively. There is no significant difference observed at P>0.05 in the distribution of isolates from rain samples compared to the others.  Bacillus species and other pathogenic bacteria isolated from all the water samples are possible threats to health. It is very important to note that this research is laying emphasis on high level of hygiene adoption and proper use of our water sources for consumption purposes.

 

TABLE OF CONTENTS

COVER PAGE          -           -           -           -           -           -           -           -           -           i

CERTIFICATION     -           -           -           -           -           -           -           -           -           ii

ACKNOWLEDGEMENT     -           -           -           -           -           -           -           -           iii

TABLE OF CONTENT         -           -           -           -           -           -           -           -           iv

ABSTRACT   -           -           -           -           -           -           -           -           -           -           v

TABLE OF CONTENTS       -           -                       -           -           -           -           -           vi

LIST OF TABLES     -           -           -           -           -           -           -           -           -           ix

LIST OF FIGURES   -           -           -           -           -           -           -           -           -           x

CHAPTER ONE     

1.1              Introduction    -           -           -           -           -           -           -           -           -           1

1.2              Aim of study   -           -           -           -           -           -           -           -           -           1

1.3 Objective of study            -           -           -           -           -           -           -           -           2

CHAPTER TWO

2.1       Water  -           -           -           -           -           -           -           -           -           -           3

2.1.1    Sources of water         -           -           -           -           -           -           -           -           3

2.1.1.1 Stream water   -           -           -           -           -           -           -           -           -           3

2.1.1.2 Well water       -           -           -           -           -           -           -           -           -           3

2.1.1.3 Pipe borne water         -           -           -           -           -           -           -           -           4

2.1.1.4 Rain water       -           -           -           -           -           -           -           -           -           4

2.2       Uses of water  -           -           -           -           -           -           -           -           -           4

2.2.1    Cooking          -           -           -           -           -           -           -           -           -           4

2.2.2    Bathing           -           -           -           -           -           -           -           -           -           5

2.2.3    Laundry          -           -           -           -           -           -           -           -           -           5

2.2.4    Drinking          -           -           -           -           -           -           -           -           -           5

2.3       Possible sources of water contamination        -           -           -           -           -           5

2.3.1    Domestic contamination         -           -           -           -           -           -           -           5

2.3.2    Fecal contamination    -           -           -           -           -           -           -           -           6

2.3.3    Agricultural contamination     -           -           -           -           -           -           -           6

2.3.4    Industrial contamination         -           -           -           -           -           -           -           6

2.3.5    Improperly disposal of chemicals       -           -           -           -           -           -           6

2.4       Water related infections          -           -           -           -           -           -           -           6

2.4.1    Typhoid fever-           -           -           -           -           -           -           -           -           6

2.4.2    Cholera            -           -           -           -           -           -           -           -           -           7

2.4.3    Dysentery        -           -           -           -           -           -           -           -           -           7

2.4.4    Giardiasis        -           -           -           -           -           -           -           -           -           7

2.4.5    Hepatitis          -           -           -           -           -           -           -           -           -           8

2.5       Laboratory diagnosis  -           -           -           -           -           -           -           -           8

2.6       Prevention and control            -           -           -           -           -           -           -           8           

CHAPTER THREE

3.1       Study area       -           -           -           -           -           -           -           -           -           10

3.2       Materials         -           -           -           -           -           -           -           -           -           10

3.3       Sample collection        -           -           -           -           -           -           -           -           10

3.4       Preparation of media   -           -           -           -           -           -           -           -           10

3.5       Quality control            -           -           -           -           -           -           -           -           11

3.6       Cultural and isolation of bacterial isolates      -           -           -           -           -           12

3.6.1    Determination of total bacterial isolates         -           -           -           -           -           12

3.6.2    Isolation and purification of isolates  -           -           -           -           -           -           12

3.6.3    Identification and characterization of isolates            -           -           -           -           12

3.6.3.1 Gram staining  -           -           -           -           -           -           -           -           -           12

3.6.3.2 Coagulase test-           -           -           -           -           -           -           -           -           13

3.6.3.3 Oxidase test    -           -           -           -           -           -           -           -           -           13

3.6.3.4 Catalase test    -           -           -           -           -           -           -           -           -           14

3.6.3.5 Citrate test      -           -           -           -           -           -           -           -           -           14

3.6.3.6 Triple Sugar Iron test  -           -           -           -           -           -           -           -           14

3.6.3.7 Indole test       -           -           -           -           -           -           -           -           -           15

3.6.3.8 Methyl red test            -           -           -           -           -           -           -           -           15

3.6.3.9 Vogues Proskauer test            -           -           -           -           -           -           -           16

3.6.3.10 Motility test  -           -           -           -           -           -           -           -           -           16

CHAPTER FOUR

4.1       Bacterial cell count of isolates            -           -           -           -           -           -           18

4.2       Physiochemical characteristics of the isolates-           -           -           -           18

4.3       Total frequencies and percentage occurrence of all isolates from the sample18

4.4       Temperature and pH value of the water samples        -           -           -           -           19

4.5       Comparative evaluation of the different bacterial isolates from each sample            19

CHAPTER FIVE

5.1       Discussion       -           -           -           -           -           -           -           -           -           31

5.2       Conclusion      -           -           -           -           -           -           -           -           -           31

5.3       Recommendation        -           -           -           -           -           -           -           -           31

            References      -           -           -           -           -           -           -           -           -

                       

LIST OF TABLES

Table                                                  Title                                                                Page                                                                                     

4.1                   Bacterial cell count of isolates            -           -           -           -           20

4.2                   Physiochemical characteristics of the isolates-           -           21

4.3                   Total frequencies and percentage occurrence of all isolates

from the sample          -           -           -           -           -           -           25

4.4                   Temperature and pH value of the water samples        -           -           26

4.5                   Comparative evaluation of the different bacterial isolates from

each sample     -           -           -           -           -           -           -           27

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LIST OF FIGURES

Figure                             Title                                                                                    Page                                                                    

     1                           Percentage occurrence of all bacterial isolates  -           -           28

     2                           Percentage occurrence of Gram Positive bacteria         -           29

     3                           Percentage occurrence of Gram negative bacteria        -           30