CUSTOMERS PERCEPTION ON FOOD SERVICE AND WATER MICROBIOLOGY LABORATORY FROM THE NATIONAL INSTITUTE OF HYGIENICS OF LOME FROM 2012 TO 2020

The general purpose of this article is to help monitor the performance of thewater and food microbiology laboratory at National Institute of Hygienics (NIH)of Lome. To achieve it, thework focused on analyzing trends in customers satisfaction from the laboratory in theperiod from 2012 to 2020. This study mainly took into account the analysis ofcustomers satisfaction levels with satisfaction metrics such as qualityreception facilities, the waiting time, the reliability of the results and the deadline for renderingresults customers complaints analysis as well as analysis of customers suggestions.From the results obtained, it emerged that the majority of the laboratorys customers are satisfiedof its services. Satisfaction rates were over 86% with respect to the quality ofreception facilities, more than 89% concerning waiting time, more than 93% compared tothe reliability of the results and more than 73% for the deadline for rendering results. Claimingcustomers are over 75% cleared and all cleared claims were made within the timeframeresolution expected. Customers suggestions are taken into account through the implementation ofappropriate action plans. However, the analysis of these results has made it possible to identifyinadequacies such as the non-representativeness of the samples from the various satisfaction surveysand the unavailability of certain data which should allow a morethorough. In addition, the available data have shown that the perception of the benefits of thelaboratory by customers, is not growing. However, these data made it possible to achieveto the conclusive results which deserve to be taken into account. In short, it appears clearlythat customers perceptions in the services of the water andfood microbiology laboratory of the NIH of Lome, is satisfactory, even if it is not growing.

Thermal and chemical disinfection of water and biofilms: only a temporary effect in regard to the autochthonous bacteria

Thermal and chemical disinfection of technical water systems not only aim at minimizing the level of undesired microorganisms, but also at preventing excessive biofouling, clogging and interference with diverse technical processes. Typically, treatment has to be repeated in certain time intervals, as the duration of the effect is limited. The transient effect of disinfection was demonstrated in this study applying different treatments to water and biofilms including heat, chlorination, a combination of hydrogen peroxide and peracetic acid and monochloramine. Despite the diverse treatments, the reduction in live bacteria was followed by regrowth in all cases, underlining the universal validity of this phenomenon. The study shows that autochthonous bacteria could reach the concentrations given prior to treatment. The reason is seen in the nutrient concentration that has not changed and that forms the basis for regrowth. Nutrients are released by disinfection from lysed cells or are still fixed in dead biomass that is subsequently scavenged by necrotrophic growth. Treatment cycles therefore only provide a transient reduction of water microbiology if nutrients are not removed. When aiming at greater sustainability of the effect, biocidal treatment has to be equally concerned about nutrient removal by subsequent cleaning procedures as about killing efficiency.

Drinking water microbiology in a water-efficient building: stagnation, seasonality, and physicochemical effects on opportunistic pathogen and total bacteria proliferation

The rising trend in water conservation has led to the use of water-efficient fixtures for residential potable water systems, which raises concerns about increasing water age and degraded water quality at the tap.

Assessing natural mineral water microbiology quality in the absence of cultivable pathogen bacteria

Italian Directives recommend the good quality of natural mineral waters but literature data assert a potential risk from microorganisms colonizing wellsprings and mineral water bottling plants. We evaluated the presence of microorganisms in spring waters (SW) and bottled mineral waters (BMW) samples. Routine microbiological indicators, additional microorganisms like Legionella spp., Nontuberculous mycobacteria (NTM) and amoebae (FLA) were assessed in 24 SW and 10 BMW samples performing cultural and molecular methods. In 33 out of 34 samples, no cultivable bacteria ≥10 CFU/L was found. Cultivable FLA were detected in 50% of water samples. qPCR showed the presence of Legionella qPCR units in 24% of samples (from 1.1 × 102 to 5.8 × 102 qPCR units/L) and NTM qPCR units in 18% of samples (from 1 × 102 to 1 × 105 qPCR units/L). Vermamoeba vermiformis and Acanthamoeba polyphaga were recovered respectively in 70% of BMW samples (counts from 1.3 × 103 to 1.2 × 105 qPCR units/L) and 42% of SW samples (from 1.1 × 103 to 1.3 × 104 qPCR units/L). Vahlkampfia spp. was detected in 42% of SW and 70% of BMW samples (from 1.2 × 103 to 1.2 × 105 qPCR units/L). Considering the presence of FLA, we underline the importance of a wider microbiological risk assessment in natural mineral waters despite the absence of cultivable bacteria.