Calculation of Potential Risks Assessment of Escherichia Coli and Total Coliform in Communities Well Water of Puty Village, Luwu Regency

The MI agar, Colilert®, Chromocult coliform® agar, and DC with BCIG agar chromogenic culture-based methods used to assess microbiological quality of drinking water were compared in terms of their ubiquity, sensitivity, ease of use, growth of atypical colonies and affordability. For ubiquity, 129 total coliform (representing 76 species) and 19 Escherichia coli strains were tested. Then, 635 1-L well water samples were divided into 100 mL subsamples for testing by all four methods. Test results showed that 70.5, 52.7, 36.4, and 23.3% of the non-E. coli total coliform strains and 94.7, 94.7, 89.5, and 89.5% of the 19 E. coli strains yielded a positive signal with the four methods, respectively. They also yielded a total coliform positive signal for 66.5, 51.7, 64.9, and 55.0% and an E. coli positive signal for 16.1, 14.8, 17.3, and 13.4% of the 635 well water samples tested, respectively. Results showed that Colilert® is the most expensive method tested in terms of reactants, yet it is the easiest to use. Large numbers of atypical colonies were also often observed on Chromocult coliform® and DC with BCIG, thereby challenging the target microorganism count. Thus, the MI agar method seems to be the best option for the assessment of drinking water quality.

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Total coliform and Escherichia coli contamination in rural well water: analysis for passive surveillance

Journal of Water and Health ◽

10.2166/wh.2017.185 ◽

2017 ◽

Vol 15 (5) ◽

pp. 729-740 ◽

Cited By ~ 6

Author(s):

Jesse Invik ◽

Herman W. Barkema ◽

Alessandro Massolo ◽

Norman F. Neumann ◽

Sylvia Checkley

Keyword(s):

Escherichia Coli ◽

Time Series ◽

Relative Risk ◽

Time Series Analysis ◽

Total Coliform ◽

Risk Mapping ◽

Well Water ◽

Surveillance Systems ◽

E Coli ◽

Series Analysis

With increasing stress on our water resources and recent waterborne disease outbreaks, understanding the epidemiology of waterborne pathogens is crucial to build surveillance systems. The purpose of this study was to explore techniques for describing microbial water quality in rural drinking water wells, based on spatiotemporal analysis, time series analysis and relative risk mapping. Tests results for Escherichia coli and coliforms from private and small public well water samples, collected between 2004 and 2012 in Alberta, Canada, were used for the analysis. Overall, 14.6 and 1.5% of the wells were total coliform and E. coli-positive, respectively. Private well samples were more often total coliform or E. coli-positive compared with untreated public well samples. Using relative risk mapping we were able to identify areas of higher risk for bacterial contamination of groundwater in the province not previously identified. Incorporation of time series analysis demonstrated peak contamination occurring for E. coli in July and a later peak for total coliforms in September, suggesting a temporal dissociation between these indicators in terms of groundwater quality, and highlighting the potential need to increase monitoring during certain periods of the year.

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DETERMINATION OF HISTAMINE-FORMING BACTERIA, TOTAL COLIFORM AND ESCHERICHIA COLI IN FERMENTED FOODS

International Journal of Geomate ◽

10.21660/2020.72.5695 ◽

2020 ◽

Vol 19 (72) ◽

Author(s):

Patcharaporn Narkthewan

Keyword(s):

Escherichia Coli ◽

Total Coliform ◽

Fermented Foods

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Potential risks assessment of heavy metal(loid)s contaminated vegetables in Pakistan: A review

Geocarto International ◽

10.1080/10106049.2021.1969449 ◽

2021 ◽

pp. 1-16

Author(s):

Shah Jehan ◽

Said Muhammad ◽

Wajid Ali ◽

Mian Luqman Hussain

Keyword(s):

Heavy Metal ◽

Potential Risks ◽

Risks Assessment

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Antibiogram Profiling and Thermal Inactivation of Staphylococcus aureus and Escherichia coli Isolated from Milk of Dharan, Nepal

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v4i0.33875 ◽

2020 ◽

pp. 81-87

Author(s):

Susmita Phattepuri ◽

Prince Subba ◽

Arjun Ghimire ◽

Shiv Nandan Sah

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Thermal Inactivation ◽

Total Coliform ◽

Plate Count ◽

Diffusion Method ◽

E Coli ◽

Coliform Count ◽

Z Value ◽

D Values

Milk is an excellent medium for the growth of many bacteria. This study aimed to determine antibiotic profiling and thermal inactivation of Staphylococcus aureus and Escherichia coli isolated from raw milk of Dharan. Total viable count, total Staphylococcal count, and total coliform count were carried out by conventional microbiological methods. Identification was done on the basis of Gram staining and biochemical tests. The antibiotic susceptibility test of the isolates carried out by the modified Kirby-Baur disc diffusion method. Thermal inactivation of S. aureus and E. coli were carried out by subjecting to thermal treatment in a water bath. Total plate count ranged from 204×104 CFU/mL to 332×105 CFU/mL. Total staphylococcal count and total coliform count ranged from 14×105 CFU/mL to 8×106 CFU/mL and 11×104 CFU/mL to 3×106 CFU/mL respectively. S. aureus showed an increasing resistance patterns towards Ampicillin, Cefotixin, Carbenicillin and Cefotaxime. Ciprofloxacin, Erythromycin, Amikacin, Gentamycin, Azithromycin, and Chloramphenicol were found to be effective against S. aureus. All the E. coli isolates were resistant to Ampicillin and least resistant to Cefotixin. Chloramphenicol, Amikacin, Azithromycin, and Nalidixic acid were found highly effective to E. coli. The D-values for S. aureus at 56°C, 58°C and 60°C were 1.36 min, 1.19 min, and 1.09 min respectively. The Z-value was 14.92°C. While D-values were obtained as 0.98 min, 0.75 min, and 0.57 min for E. coli at 56° C, 58° C and 60° C respectively, and Z-value was 9.75° C. Hence, S. aureus was found to be more heat resistant than E. coli.

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Kualitas air sumur gali ditinjau dari parameter mikrobiologis di tepi sungai gajah wong yogyakarta

Journal of Health Studies ◽

10.31101/jhes.382 ◽

2018 ◽

Vol 2 (2) ◽

pp. 8-15

Author(s):

Amyati Amyati

Keyword(s):

Escherichia Coli ◽

Well Water ◽

Dug Wells ◽

Dug Well

This study aims to identify the bacteria Escherichia coli in the water dug wells owned by residents on the banks of the gajah wong river, Kotagede-Yogyakarta. Bacteria Eschericia coli is one cause of diarrhea that need to know its existence to prevention of diarrhea. This research used descriptive analytics.The results showed, all the well water as a positive contain Eschericia Coli. The closer the distance between the well and the river, the higher the content ofEschericia.Coli. 50% of dug well water sampled is still feasible for consumption because the content of Escherichia coli is still less than 50 MPN/100ml

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Detection and identification of public health important pathogens present in fruit salads sold on Lagos State University campus

Journal of Experimental Sciences ◽

10.25081/jes.2020.v11.6194 ◽

2020 ◽

pp. 11-16

Author(s):

Adedayo Emmanuel Ogunware ◽

Odubiyi Opeyemi Esther ◽

Pelumi Abimbola Adedigba ◽

Adesewa Adeyinka Adekoya

Keyword(s):

Escherichia Coli ◽

Total Coliform ◽

Viable Count ◽

State University ◽

University Campus ◽

Penicillium Species ◽

Culture Techniques ◽

Detection And Identification ◽

Lagos State ◽

Bacillus Spp

A total of fifteen pre-packaged fruit salad samples containing pineapple, water melon, pawpaw and cucumber sold in the Lagos State University, Ojo Campus was analyzed using culture techniques for its microbial qualities. Five bacteria genera isolates obtained are Bacillus spp, Staphylococcus aureus, Pseudomonas spp, Escherichia coli, Streptococcus and the three fungi genera isolates are Aspergillus species, Penicillium species, and Saccharomyces cerevisiae. Escherichia coli had the highest frequency of (40%) followed by Streptococcus with (20%), Staphylococcus, Bacillus, Pseudomonas has the same frequency of (13%). The total viable count was in the range of 1.6 × 105 cfu/g to 5.65 × 105 cfu/g while the total coliform count ranged from 1.0 × 105 to 3.3 × 105 cfu/g. The fungal count ranged from 1.5 × 105 to 3.4 × 105 cfu/g. This study revealed that fruit salads in the studied area needs proper sanitation practice during processing in order to avoid risks associated with the consumption of contaminated fruits for the consumers.

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TOTAL Escherichia coli PADA SOSIS IKAN YANG DI-COATING DENGAN MIOFIBRIL ASAP CAIR SELAMA PENYIMPANAN

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.4.1.2016.6896 ◽

2016 ◽

Vol 4 (1) ◽

Author(s):

Jupni Keno ◽

Henny Adeleida Dien ◽

Agnes Triasih Agustin

Keyword(s):

Escherichia Coli ◽

Nutritional Value ◽

Room Temperature ◽

Total Coliform ◽

Fish Protein ◽

Gram Negative ◽

E Coli ◽

Liquid Smoke ◽

Refrigerator Temperature ◽

Descriptive Method

Fish sausages are prepared foods that have a high nutritional value, but that is the weakness of this commodity is rapidly decaying nature. Bacterial pathogens that must be avoided include Escherichia coli. These bacteria are gram-negative, rod-shaped and motile spores are not. The purpose of this study is to calculate the total coliforms and E. coli in fish sausage coating of fish protein myofibrils Black Marlin (Makaira indica) during storage at room temperature (28–29°C), and refrigerator temperature (10–13°C). The method used is descriptive method, which is a study conducted to analyze an individual, the state, or the symptoms of a particular group. The results showed that the total coliform in fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 7 MPN/g, the highest of 120 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, the highest 93 MPN/g. Total coliform in fish sausage in smokeless liquid coating stored at room temperature with the lowest value is 7 MPN/g, the highest 210 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, and the highest is 120 MPN/g. Total coliform in fish sausages are not in the coating deposited at room temperature with the lowest value is 7 MPN/g, the highest of 240 MPN/g, at refrigerator temperature the lowest value is 7 MPN/g, and the highest is 150 MPN/g. Total E. coli showed that the fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 1 MPN/g, and the highest is 4 MPN/g, while the lowest value refrigerator temperature is <3 MPN/g, and The highest is 3 MPN/g. Total E. coli in fish sausage in smokeless coating liquid stored at room temperature, the lowest value is 2 MPN/g, and the highest is 4 MPN/g, while the temperature of the refrigerator lowest value is 1 MPN/g, and a high of 3 MPN/g. Total E. coli in sausages are not in the coating deposited at room temperature, the lowest value is 2 MPN/g, and the highest is 5 MPN/g, and the refrigerator temperature is the lowest rating 2 MPN/g, the highest is 4 MPN/g during storage .Keywords: fish sausage, coating, myofibril, Eschericia coli. Sosis ikan merupakan makanan siap saji yang mempunyai nilai gizi tinggi, namun yang menjadi kelemahan dari komoniti ini adalah sifatnya yang cepat membusuk. Bakteri patogen yang harus dihindari antara lain Escherichia coli. Bakteri ini bersifat gram negatif, berbentuk batang tidak spora dan bersifat motil. Tujuan penelitian ini yaitu untuk menghitung total koliform dan E. coli pada sosis ikan yang dicoating dari miofibril protein ikan Black Marlin (Makaira indica) selama penyimpanan suhu ruang (28–29°C), dan suhu kulkas (10–13°C). Metode penelitian yang digunakan adalah metode deskriptif, yaitu suatu penelitian yang dilakukan untuk menganalisa suatu individu, keadaan, gejala atau kelompok tertentu. Hasil penelitian menunjukkan bahwa total koliform pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, nilai terendah yaitu 7 MPN/g, tertinggi 120 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, tertinggi 93 MPN/g. Total koliform pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 210 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, dan tertinggi 120 MPN/g. Total koliform pada sosis ikan tidak dicoating disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 240 MPN/g , pada suhu kulkas nilai terendah yaitu 7 MPN/g , dan tertinggi 150 MPN/g. Total E. coli menunjukkan bahwa pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g, dan tertinggi 3 MPN/g. Total E. coli pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g , dan tertinggi 3 MPN/g. Total E. coli pada sosis tidak dicoatingdisimpan pada suhu ruang, yaitu nilai terendah 4 MPN/g, dan tertinggi 7 MPN/g, dan pada suhu kulkas yaitu nilai terendah 3 MPN/g, tertinggi 4 MPN/g selama penyimpanan.Kata kunci: sosis ikan, coating, myofibril, Eschericia coli.

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Efficacy of a solar still in destroying virus and indicator bacteria in water for human consumption

Ambiente e Agua - An Interdisciplinary Journal of Applied Science ◽

10.4136/ambi-agua.2084 ◽

2018 ◽

Vol 13 (4) ◽

pp. 1

Author(s):

Felipe Tiago do Nascimento ◽

Carlos Augusto do Nascimento ◽

Fernando Rosado Spilki ◽

Rodrigo Staggemeier ◽

Cláudio Marcos Lauer Júnior

Keyword(s):

Escherichia Coli ◽

Human Adenovirus ◽

Adenovirus Type ◽

Pilot Scale ◽

Total Coliform ◽

Water Disinfection ◽

Most Probable Number ◽

Human Consumption ◽

Solar Still ◽

Probable Number

Natural water distillation can destroy and/or inactivate microorganisms that are sensitive to heat and ultraviolet radiation (UV). This method is currently used to provide fresh water in ships and in the desalination of brackish water. For the development of this research, a pilot-scale solar still was built and installed in the southern region of Brazil, in order to assess its efficiency in water disinfection, which was based on the most probable number (MPN) of total coliforms and Escherichia coli, in addition to the DNA copy number of human adenovirus type 5 (HAdV-5) in raw, undistilled samples and in treated distilled water. Results showed that the distillation process removed 100% of total coliform and Escherichia coli and 4.5 log (99.997%) of HAdV-5, which meets the microbiological standards for drinking water according to national Brazilian regulations, as well as USEPA and HEALTH CANADA requirements.

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