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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12738

Title: Effect of varying storage temperatures on the microbiological quality of street sold water in the Kumasi Metropolis, Ghana
Authors: Addo, Matthew Glover
Woods, C.A.
Andoh, L.A.
Obiri-Danso, K.
Keywords: Factory bagged sachet water
storage temperatures
vendor handling practices
indicator organisms
Issue Date: 2016
Publisher: Science Alert
Citation: M.G. Addo, C.A. Woods, L.A. Andoh and K. Obiri-Danso, 2016. Effect of Varying Storage Temperatures on the Microbiological Quality of Street SoldWater in the Kumasi Metropolis, Ghana. Res. J. Microbiol., CC: CC-CC
Abstract: The study assessed the effect of varying storage temperatures on the microbiological quality of street sold factory-bagged sachet drinkingwater in the Kumasi Metropolis. Ten different brands of factory-bagged sachet water samples (30 pieces each), purchased fromdistributors and vendors were stored at 4, 32 and 26EC temperatures over a six month period. Same brands of the factory-bagged sachetwater samples were also bought at random from vendors and the overall hygiene of the unopened bags assessed. Total coliforms, faecalcoliforms, Escherichia coli, enterococci and Salmonella numbers were determined as an index of quality. Bacterial indicator counts per100 mL on the unopened bags varied from 9.00-5.56×102 for total coliforms, 4.00-3.92×102 for faecal coliforms, 3.00-1.75×101 for E. coli,2.00-3.71×102 for enterococci and 3.0-5.45 for Salmonella. Over the storage period coliform numbers increased by between 118-182%and 128-193% at normal atmospheric temperatures and between 112-154% and 114-165% at room temperatures but decreased by74-92% and 79-82% at refrigeration temperatures for total and faecal coliforms, respectively. Escherichia coli increased by between 102and 112% and decreased by 59-93% at normal atmospheric, increased by 33-78% at room and decreased by (-) 25-20% at refrigerationtemperatures. Enterococci numbers increased by between 112-180% at normal atmospheric, 104-147% at room and decreased by 35-96%at refrigeration temperatures. Salmonella decreased by between (-) 28-47% at normal, room and refrigeration temperatures.
Description: An article published by OPEN ACCESS and also available at DOI: 10.3923/jm.2016.
URI: http://hdl.handle.net/123456789/12738
Appears in Collections:College of Science

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