In an effort to ensure stable availability of good and safe water supply in all state of the federation (Nigeria), the production of packaged water (sachet and bottled water) was born; this has become the most available and affordable alternative to the general population. Hence compliment the inadequate supply of pipe borne water in most urban cities. Unfortunately, the quality of most sachet water sold to the public is uncertain and highly questionable. This study is aimed at assessing the quality of ten (10) brands of sachet water sold in Gombe metropolis. The samples were subjected to both physico-chemical test and microbiological analysis including total aerobic mesophilic bacteria plate count, mould/yeast count, multiple tube fermentation techniques and E. coli test. The results of the physico-chemical analysis revealed most parameters were within standard limits (acceptable range) of WHO, and local/national regulatory bodies (SON and NAFDAC) for drinking water quality. TAMBPC revealed four (4) water samples (Gaskiya, Pindis, Umolin and Uneek) had counts higher than the limit (100 cfu/100mL) set by SON and NAFDAC. Mould/yeast count for four water samples (Gombawa, Umolin, Pindis and Uneek) had counts higher than the limit (zero cfu/100mL) set by regulatory agencies and coliform test was satisfactory for only two (2) water samples (Ikhlas and Neto). The E. coli test also revealed positive for two (2) water samples (Pindis and Uneek) rendering them unfit for drinking. From the study, most of the sachet water samples failed in the microbiological analyses except two (2) waters (Ikhlas and Neto) which conform to the standard set by national/local regulatory agencies. The presence of feacal coliform especially E. coli has several health implications hence proper treatment and purification of sachet (packaged) water is recommended.
TABLE OF CONTENT
Tittle Page
Declaration- - - - - - - - - i
Certification- - - - - - - - - ii
Dedication- - - - - - - - - iii
Acknowledgement- - - - - - - - iv
Abstract- - - - - - - - - vi
Table of content- - - - - - - - vii
List of tables- - - - - - - - - xi
List of figures- - - - - - - - - xii
List of plates- - - - - - - - - xiii
Disclaimer- - - - - - - - - xiv
CHAPTER ONE
1.0 Introduction- - - - - - - - - 1
1.1 Research Question- - - - - - - - 4
1.2 Statement of Problems- - - - - - 4
1.3 Aim and Objectives- - - - - - - - 4
1.4 Scope of work- - - - - - - - 5
1.5 Significance of Study- - - - - - - - 5
CHAPTER TWO
2.0 Literature Review- - - - - - - - 6
2.1 Water- - - - - - - - - 6
2.1.1 Sources of Water- - - - - - - 6
2.1.1.1 Natural Water- - - - - - - 7
2.1.1.2 Surface Water- - - - - - - 7
2.1.1.3 Ground Water- - - - - - - 7
2.1.2 Physico-chemical Parameters of Water- - - - - 8
2.1.2.1 Temperature- - - - - - - - 8
2.1.2.2 pH- - - - - - - - - 8
2.1.2.3 Turbidity- - - - - - - - 9
2.1.2.4 Conductivity- - - - - - - - 9
2.1.2.5 Dissolved Oxygen - - - - - - - 10
2.1.2.6 Alkalinity - - - - - - - - 10
2.1.2.7 Hardness- - - - - - - - 11
2.1.2.8 Solids; Total Solids, Suspended Solids & Dissolved solids- - - 12
2.1.2.9 Chlorine- - - - - - - - 12
2.1.2.10 Nitrate- - - - - - - - 13
2.1.3 Treatment and Purification of Water- - - - - - 13
2.1.3.1 Aeration- - - - - - - - 14
2.1.3.2 Filtration- - - - - - - - 14
2.1.3.3 Water Softening- - - - - - - 16
2.1.3.4 Coagulation/Flocculation - - - - - - 16
2.1.3.5 Sedimentation- - - - - - - 17
2.1.3.6 Use of Activated Carbon (Removal of Taste and Odour- - - 17
2.1.3.7 Ion Exchange- - - - - - - 18
2.1.3.8 Algal Control- - - - - - - 18
2.1.3.9 Disinfection- - - - - - - - 18
2.1.3.9.1 Chlorination (Chemical Disinfection- - - - - 18
2.1.3.9.2 Ozonation- - - - - - - - 19
2.1.3.9.3 Ultra Violet Radiation - - - - - - 19
2.2 Safe Drinking Water- - - - - - - 20
2.3 Water Quality Regulatory Agencies- - - - - - 21
2.3.1 Source of Contamination- - - - - - - 22
2.3.2 Drinking Water Quality- - - - - - - 22
2.4 An Overview of Sachet (Packaged) Water- - - - - 26
2.5 Previous Studies on Quality of Sachet Water- - - - 29
2.6 An Index of Water Quality: Indicator Organisms- - - - 30
2.6.1 Background Information- - - - - - 30
2.6.2 Coliform Organisms- - - - - - - - 31
2.6.3 Escherichia coli as Indicator Organisms - - - - 32
CHAPTER THREE
3.0 Materials and Methods- - - - - - - 34
3.1 Materials and Equipments- - - - - - - 34
3.1.1 Glassware Sterilization- - - - - - - 34
3.1.2 Media Preparation- - - - - - - - 35
3.2 Study Area- - - - - - - - - 35
3.2.1 Sample Collection- - - - - - - 35
3.3 Determination of Some Important Physico-chemical Parameters- - 36
3.3.1 Determination of Fill volume- - - - - - 36
3.3.2 Determination of Odour and Taste- - - - - - 36
3.3.3 Determination of Temperature- - - - - - 36
3.3.4 Determination of pH- - - - - - - - 36
3.3.5 Determination of Conductivity- - - - - -. 37
3.3.6 Determination of Dissolved Oxygen- - - - - - 37
3.3.7 Determination of Residual Chlorine - - - - - - 37
3.3.8 Determination of Total Solids, Suspended Solids and Dissolved Solids- 38
3.3.8.1 Total Solids- - - - - - - - - 38
3.3.8.2 Suspended Solids- - - - - - - - 38
3.3.8.3 Dissolved Solids- - - - - - - - 38
3.3.9 Determination of Hardness- - - - - - - 39
3.3.10 Determination of Total Alkalinity by Titrimetric Method- - - 39
3.3.11 Determination of Chloride- - - - - - - 39
3.3.12 Determination of Nitrate- - - - - - - 40
3.4 Microbiological Analyses of Packaged (Sachet) water - - 41
3.4.1 Total Aerobic Mesophilic Bacterial Plate Count (Total Viable Count 41
3.4.2 Mould/Yeast Plate Count- - - - - - - 42
3.4.3 Coliform Test by Multiple Tube Fermentation Method - - 42
3.4.3.1 Presumptive test/Total Coliform Test- - - - - 42
3.4.3.2 Confirmatory Test (Feacal Coliform/Thermo-tolerant Coliforms) - 43
3.4.4 Escherichia coli Test- - - - - - - - 43
CHAPTER FOUR
4.0 Result- - - - - - - - - - 44
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation - - - 50
5.1 Discussion- - - - - - - - - 50
5.2 Conclusion - - - - - - - - 54
5.3 Recommendation - - - - - - - 54
5.4 Limitation- - - - - - - - - 55
5.5 Further Studies - - - - - - - 56
Reference- - - - - - - - 57
Glossary- - - - - - - - - 67
Appendices- - - - - - - - - 68
