scholarly journals Studies on microbial quality of filtered water in households of a university community in Nigeria

1986 ◽  
Vol 96 (2) ◽  
pp. 239-248 ◽  
Author(s):  
D. A. Alabi ◽  
A. A. Adesiyun
Keyword(s):  
Tap Water ◽  
Membrane Filter ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Plate Count ◽  
Type I ◽  
Microbial Quality ◽  
Residential Areas ◽  
University Community

SUMMARYWater samples from home filters in nine residential areas of a Nigerian university community were studied. The membrane filter technique was used to determine the total coliform and faecal coliform counts/100 ml of water. Most of the 100 samples studied were grossly contaminated with total coliform counts/100 ml ranging from 0–442, faecal coliform counts/100 ml, 0–216 and the total aerobic plate count per millilitre ranged from 3·0 × 103to 1·9 × 109c.f.u. The source (dams) of water, fitness of filter candles, frequency of cleaning candles and pH of water did not significantly (P> 0·05;X2) affect the microbial quality of either filtered boiled or unboiled tap water.Escherichia colitype I was isolated from 17·9% of the faccal coliforms tested but from only 2·3% of total coliforms.Enterobacter aerogeneswas most predominant (38·5%) amongst faecal coliforms isolated whileEnterobacter cloacaewas the most frequent (37·2%) of the total coliform isolates.The gross contamination of filltered water from all households sampled calls fpr am englightenment of residents on the proper use of home water filters.

scholarly journals The health-related microbiological quality of bottled drinking water sold in Dar es Salaam, Tanzania

2006 ◽  
Vol 5 (1) ◽  
pp. 179-185 ◽  
Author(s):  
Gabriel R. Kassenga
Keyword(s):  
Drinking Water ◽  
Heterotrophic Bacteria ◽  
Tap Water ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Dar Es Salaam ◽  
Bottled Water ◽  
Faecal Coliform ◽  
Coliform Bacteria

The consumption of bottled and plastic-bagged drinking water in Tanzania has increased largely because of the deteriorating quality of tap water. It is uncertain whether these water products are safe for drinking. In this study, the microbiological quality of bottled and plastic-bagged drinking water sold in Dar es Salaam, Tanzania, was investigated. One hundred and thirty samples representing 13 brands of bottled water collected from shops, supermarkets and street vendors were analysed for total coliform and faecal coliform organisms as well as heterotrophic bacteria. These were compared with 61 samples of tap water. Heterotrophic bacteria were detected in 92% of the bottled water samples analysed. Total and faecal coliform bacteria were present in 4.6% and 3.6%, respectively, of samples analysed with a tendency for higher contamination rates in plastic-bagged drinking water. Microbiological quality of tap water was found to be worse compared with bottled water, with 49.2% and 26.2% of sampling points showing the presence of total coliform and faecal coliform organisms, respectively. The results suggest caution and vigilance to avert outbreaks of waterborne diseases from these types of drinking water.

scholarly journals Comparison of Microbiological and Physicochemical Quality of Tap and Dispenser Water from Different Mid-Range Restaurants of Dhaka City, Bangladesh

2016 ◽  
pp. 69-72 ◽  
Author(s):  
Nur Alam ◽  
Rubayat Jamal ◽  
SM Sabbir Alam ◽  
Mohammad Moniruzzaman
Keyword(s):  
Water Samples ◽  
Pathogenic Bacteria ◽  
Tap Water ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Quality Analysis ◽  
Health Concern ◽  
Plate Count ◽  
Physicochemical Quality

Dhaka is the most populous city in Bangladesh and the tenth-largest metropolitan in the world with about twelve million inhabitants. Most people of Dhaka have low or middle ranged incomes and frequently use roadside mid range restaurants to take their meals and drinking water. Water quality is a significant health concern in Bangladesh and is a probable source of many water borne diseases and outbreaks. Tap water and dispenser water samples were collected from ten roadside restaurants. These samples were analyzed for pH, salinity, conductivity, TDS (total dissolved solid) for physicochemical quality analysis while total coliform, faecal coliform and total heterotrophic bacterial counts were determined for microbiological quality analysis. All the samples conformed to the WHO standards of TDS, salinity and conductivity. Except for 20% of the tap water samples, pH of all the samples was found to be satisfactory. The heterotrophic plate count was in a range of 8.0 x 101 cfu/ml to 9.3 x 105 cfu/ml from tap water sample and 6.5 x 101 cfu/ml to TNTC from dispenser water samples. Only 10% of the tap water samples and 30% of the dispenser water samples complied with the WHO stipulated limit of total heterotrophic count (100 cfu/ml). In terms of total coliforms, all the tap water samples and 20% of the dispenser water samples were found to be contaminated, whereas 50% of both the tap water and dispenser water samples were contaminated with faecal coliforms, indicating possible faecal contamination and presence of pathogenic bacteria. By comparing coliform/faecal coliform count on tap and dispenser water it was found that dispenser water is safer than tap water.Bangladesh J Microbiol, Volume 31, Number 1-2,June-Dec 2014, pp 69-72

scholarly journals Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Samita Maharjan ◽  
Binod Rayamajhee ◽  
Vijay Singh Chhetri ◽  
Samendra P. Sherchan ◽  
Om Prakash Panta ◽  
...  
Keyword(s):  
Total Coliform ◽  
Chicken Meat ◽  
Faecal Coliform ◽  
Poultry Meat ◽  
Plate Count ◽  
Processing Plant ◽  
Coliform Count ◽  
Processing Step ◽  
Poultry Processing

AbstractPoultry meat can be contaminated by different types of microorganisms during processing in processing plant. The microbiological quality of chicken carcasses and along with processing steps and environmental condition was analyzed in this study in an ISO 22000:2005 certified poultry processing plant of Kathmandu. Standard plate count method was applied for the enumeration and detection of total mesophilic bacteria, total coliform, total faecal coliform, Staphylococcus load along with selected pathogens like Salmonella spp., S. aureus, Escherichia coli, Clostridium perfringens, and Listeria spp. in chicken meat at four processing step (evisceration, final washing, frozen and market). It was observed that the level of microbial load decreased with subsequent processing phases in poultry processing plant where high level of bacteria were reduced during final washing and frozen phase. After processing poultry meat in an ISO 22000:2005 certified meat processing plant, total aerobic mesophilic count, total coliform count, total faecal coliform count, total Staphylococcus count were decreased from 6.92 to 4.45 log CFU/g, 3.49 to 2.19 log CFU/g, 2.41 to nil log CFU/g, and 3..43 to 1.99 log CFU/g respectively. Pathogenic bacteria like Salmonella spp., C. perfringens, and Listeria spp. were absent in chicken meat at the fourth processing step. Prevalence of E. coli was reduced from 37.4% to 10.2%, whereas S. aureus was decreased from 18.57% to 17.1%. It was concluded that the final washing and freezing steps were the Critical Control Point (CCP) to control microbial hazards in poultry processing phase.

scholarly journals Microbial Quality of Chhoyla and Kachela: Traditional Newari Meat Products

2020 ◽  
Vol 12 (12) ◽  
pp. 9-13
Author(s):  
Santosh Khanal ◽  
Asmita Kumal ◽  
Roshan Shrestha ◽  
Santosh Sapkota ◽  
Soyuz Baral ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meat Products ◽  
Salmonella Typhi ◽  
Total Coliform ◽  
Plate Count ◽  
Microbial Quality ◽  
Human Pathogens ◽  
Shigella Spp ◽  
The Mean

Chhoyla and Kachela are indigenous and popular meat dishes in the Newar community that are widely consumed in Kathmandu valley. The present study was carried out to investigate the microbial quality of Chhoyla and Kachela from different parts of the valley. The mean total aerobic plate count of Chhoyla and Kachela ranged up to 6.38 and 6.54 log10 cfu/g respectively. The mean total coliform count of Chhoyla and Kachela ranged up to 5.25 and 5.82 log10 cfu/g respectively. Coliform (93%), Staphylococcus aureus (75%), Salmonella Typhi (12%), Salmonella Paratyphi A (5%) and Shigella spp (3%) were isolated from Chhoyla. Likewise, bacteria isolated from Kachela were coliforms (97%), Staphylococcus aureus (86.66%), Salmonella Typhi (15%), Salmonella Paratyphi A (8%) and Shigella spp (7%). High microbial load and the potent human pathogens isolated from these meat products indicate potential risk of food borne diseases.

The Microbiological Quality of Honey as Determined by Aerobic Colony Counts

1993 ◽  
Vol 56 (4) ◽  
pp. 336-337 ◽  
Author(s):  
JOSEP SERRA BONVEHI ◽  
ROSSEND ESCOLÁ JORDÁ
Keyword(s):  
Membrane Filter ◽  
Microbiological Quality ◽  
Plate Count ◽  
Filter Method ◽  
Filter Methods ◽  
Plate Counts ◽  
Multifloral Honey ◽  
Plate Count Method ◽  
Membrane Filter Method

The number of mesophilic aerobic colonies was determined in 72 samples of mono- and multifloral honey from various sources by the plate count and the membrane filter methods. The presence of motile colonies made the plate counts unreliable. The microorganism producing these colonies was identified as Bacillus alvei. Colony counts could only be carried out in 27 of the samples when using the plate count method, while with the membrane filter method the number of colonies was counted in all the samples.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

scholarly journals Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan

2020 ◽  
pp. 20-24
Author(s):  
Anil Gill ◽  
Akash John ◽  
Neelam Iqbal ◽  
Tallat Anwar Faridi ◽  
Sofia Noor
Keyword(s):  
Fecal Coliform ◽  
Morphological Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
Bakery Products ◽  
Biochemical Tests ◽  
Total Plate Count ◽  
Wide Range ◽  
Micro Organisms

Bakery items are a vital element of a well-balanced diet, and supermarket shelves now stock a wide range of them. Bakery items are the most popular ready-to-eat foods (REF).Objective:To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count Methods:The analysis of the microbial quality of bakery products was determined for three different bakery products (bread, cake and patties) at ten different locations collected from a renowned bakery in Lahore, Pakistan. The samples were assessed under complete hygienic conditions by standardized plate count (TPC) and MPN method. Micro-organisms (Coliform, Fecal Coliform and Yeast) were lately confirmed by their morphological characteristics and biochemical tests Results: Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 105cfu g-1collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 105 cfu g-1also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 104 cfu g-1. The above results showed that sector I9 is highly contaminated and a threat for health. Bacterial plate count (Coliform and Fecal Coliform count) was highly measured in bread as 460 MPN g-1 taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors Conclusions:In conclusion the bakery food is contaminated by the use of un-hygienic water, miss handled during the process after baking i.e., slicing, serving and packaging. To avoid a possible epidemic of food borne illness, competent authorities should conduct a stricter and more stringent inspection of  REFs sold to clients in bakeries.

scholarly journals An investigation of tap water quality in Kuantan, Pahang, Malaysia

2020 ◽  
Vol 49 (1) ◽  
pp. 191-196
Author(s):  
HO Salah ◽  
IM Sujaul ◽  
Md Abdul Karim ◽  
MH Mohd Nasir ◽  
A Abdalmnam ◽  
...  
Keyword(s):  
Water Quality ◽  
Tap Water ◽  
Quality Standard ◽  
Total Coliform ◽  
Total Hardness ◽  
Aspergillus Aculeatus ◽  
Purpureocillium Lilacinum ◽  
Aspergillus Sp ◽  
Tap Water Quality

Assessment of the quality of tap water at Kuantan area of Pahang, Malaysia was investigated. The parameters analyzed were total coliform, Escherichia coli, pH, total hardness, sulfate, and selected heavy metal based on drinking water quality standard Malaysia and WHO. The results showed that the fungi in the tap water in Kuantan area in different concentrations were Aspergillus sp., Rhodotorula mucilaginosa, Penicillium citrinum, Cladosporium cladosporioides, Cerrena sp., Aspergillus aculeatus, A. flavus, Cryptococcus sp., Cladosporium perangustum, Purpureocillium lilacinum and Candida catenulata. The residual free chlorine varied from 0.05 to 1.97 mg/l.

scholarly journals The Impact of the Quality of Tap Water and the Properties of Installation Materials on the Formation of Biofilms

Water ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1903 ◽  
Author(s):  
Dorota Papciak ◽  
Barbara Tchórzewska-Cieślak ◽  
Andżelika Domoń ◽  
Anna Wojtuś ◽  
Jakub Żywiec ◽  
...  
Keyword(s):  
Tap Water ◽  
Galvanized Steel ◽  
Phosphorus Compounds ◽  
Plate Count ◽  
Nickel Steel ◽  
Quantitative Analyses ◽  
The Impact ◽  
First Time

The article presents changes in the quality of tap water depending on time spent in installation and its impact on the creation of biofilms on various materials (polyethylene (PE), polyvinyl chloride (PVC), chrome-nickel steel and galvanized steel). For the first time, quantitative analyses of biofilm were performed using methods such as: Adenosine 5’-triphosphate (ATP) measurement, flow cytometry, heterotrophic plate count and using fractographical parameters. In the water, after leaving the experimental installation, the increase of turbidity, content of organic compounds, nitrites and nitrates was found, as well as the decrease in the content of chlorine compounds, dissolved oxygen and phosphorus compounds. There was an increase in the number of mesophilic and psychrophilic bacteria. In addition, the presence of Escherichia coli was also found. The analysis of the quantitative determination of microorganisms in a biofilm indicates that galvanized steel is the most susceptible material for the adhesion of microorganisms. These results were also confirmed by the analysis of the biofilm morphology. The roughness profile, the thickness of the biofilm layer can be estimated at about 300 μm on galvanized steel.

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