Bacteriological quality of some swimming pools in Alexandria with special reference to Staphylococcus aureus

Author(s):  
Ghada Masoud ◽  
Aleya Abbass ◽  
Amani Abaza ◽  
Walaa Hazzah
J ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 236-249
Author(s):  
Umar Farouk Mustapha ◽  
Seth Mensah Abobi ◽  
Gerard Quarcoo

The study focused on the physicochemical and bacteriological quality of public swimming pools in the Tamale Metropolis. Physicochemical properties such as pH, temperature, and conductivity, and bacteria counts—including total coliform, faecal coliform, Escherichia coli (E. coli), Staphylococcus aureus, and total heterotrophic bacteria—were analyzed for their conformity with required health standards. The results obtained were analyzed using Student t test and compared with World Health Organization (WHO) and Environmental Protection Agency (EPA) standards for safe recreational and drinking water. The highest and the lowest temperatures were recorded in April (32.53 °C) and February (28.16 °C), respectively. The lowest and the highest mean pH values were 4.04 and 6.13, which were below acceptable standards. The conductivity level varied from 469.1563 µS cm−1 to 928.1563 µS cm−1. While the pH did not conform to acceptable standards, temperature and conductivity were within the EPA and/or the WHO acceptable limits. The total coliform (TC) expressed in colony-forming units per 100 mL ranged from 0 to 397 (cfu/100 mL), faecal coliform (FC) 0 to196 cfu/100 mL, E. coli 0 to 52 cfu/100 mL, Staphylococcus aureus (S. aureus) 8 to 27 cfu/100 mL, and Total Heterotrophic Bacteria (THB) 44 to 197 (cfu/mL). TC, FC, E. coli, S. aureus, and THB counts in most of the samples complied with the bacteriological standards. However, the bacterial loads increased and exceeded the WHO and/or EPA standards as the number of bathers increased. Besides, there were positive correlations between physicochemical parameters such as temperature, pH, and bacterial loads. Most parameters studied met the acceptable standards of recreational water stipulated by the WHO and EPA. However, the presence of pathogenic organisms in the recreational waters at any point in time should be treated as a public health concern, and hence a call for routine monitoring and inspection of public swimming pools in the Tamale Metropolis.


2016 ◽  
Vol 08 (03) ◽  
pp. 79-84 ◽  
Author(s):  
Smart Enoch Amala ◽  
Constancy Prisca Aleru

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.


2015 ◽  
Vol 4 (2) ◽  
pp. 236-242
Author(s):  
IA Allamin ◽  
MB Borkoma ◽  
M Ibu Abbas ◽  
MA Wazin

The study was conducted to assess the bacteriological quality of sliced fruits, Fresh cut fruits collected from different stationary vendors in Maiduguri metropolis and were analysed to determine their bacteriological quality. All samples examined were contaminated with bacteria load. The Total aerobic plate count (TAPC) range from 1.8x105 – 3.4x105 for pawpaw, 1.9x105- 6.8x105 for pineapple and 1.5x105- 5.1x105 for watermelon, Likewise Total coliforms count range from 1.0x104 – 2.0x104 for pawpaw, 1.0x104- 3.8x104 for pineapple and 1.0x105- 4.6x104 for watermelon. The bacterial isolate were identified as Staphylococcus aureus, E.coli, Pseudomonas, Shigella sp. and Salmonella sp. The results obtained shows that sliced fruits sold in Maiduguri metropolis are habited by pathogenic bacteria. Therefore educating our fruit vendors on food hygiene, adequate packaging/covering of fruits on display for sale and washing of fruits before consumption is recommended. DOI: http://dx.doi.org/10.3126/ije.v4i2.12645 International Journal of Environment Vol.4(2) 2015: 236-242


1978 ◽  
Vol 41 (10) ◽  
pp. 770-773 ◽  
Author(s):  
C. L. DUITSCHAEVER

The bacteriological quality of 180 units of frankfurters, obtained from grocery stores in Ontario (Canada) was investigated. About 67% of the samples had aerobic plate counts (APC) in the range of 107 – 109/g; 48% had APCs in the range of 108–109/g and APCs of four samples exceeded 109/g. One sample was positive for Staphylococcus aureus and three samples contained Escherichia coli. Enterococci (<1000/g) were recovered from 48 samples. Aerobic plate counts of cooked frankfurters from snackbars did not exceed 500/g. Cooking of frankfurters for 6.5 min at 90 C resulted in APCs of <100/g. Neither salmonellae nor Clostridium perfringens were isolated. It was concluded that temperature abuse following manufacture was mainly responsible for the high counts.


1989 ◽  
Vol 21 (2) ◽  
pp. 293-295
Author(s):  
E. H. Ferguson

The bacteriological quality of public & private pools was compared. The private pools, despite lower bather loads had higher counts. The reasons for this are examined & would appear to be related to filter operation or pool cleaning.


1987 ◽  
Vol 50 (2) ◽  
pp. 136-140 ◽  
Author(s):  
D.W. WARBLTRTON ◽  
P.I. PETERKIN ◽  
G.A. JARVIS ◽  
K.F. WEISS ◽  
G. RIEDEL

A study done in 1977–1978, assessed the bacteriological quality of five types of dry desserts including starch-, gelatin- and rennet- based products. One hundred and ninety-seven lots were randomly selected across Canada and analyzed for aerobic colony count, aerobic sporeformers, Bacillus cereus, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. Micro-biological and practical consideration do not warrant the establishment of standards or guidelines for such products at this time.


1977 ◽  
Vol 40 (8) ◽  
pp. 560-561 ◽  
Author(s):  
G. KARIM

A total of 150 samples of hamburgers (120 raw and 30 cooked) from different retail stores in Tehran were examined bacteriologically for total aerobes, total coliforms, Staphylococcus aureus, and Salmonella. Attempts to isolate any Salmonella from both cooked and raw hamburgers failed. It was shown that heat treatment had a significant effect on the bacteriological quality of the hamburgers.


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