Effects of Prolonged Storage Condition on the Physicochemical and Microbiological Quality of Sachet Water and Its Health Implications: A Case Study of Selected Water Brands Sold within Samaru Community, Northwest Nigeria
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Area
Sample Collection
2.2. Statistical Analysis
3. Results
3.1. PhysicoChemical Parameters
3.2. Microbial Quality
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameters | Control | Storage Conditions | Anova | WHO | |||
---|---|---|---|---|---|---|---|
Fridge | Floor | Plank | |||||
Mean ± Sem | Mean ± Sem | Mean ± Sem | Mean ± Sem | F | Sig. | ||
pH | 7.14 ± 0.24 a | 6.77 ± 0.25 a | 7.07 ± 0.36 a | 6.68 ± 0.23 a | 0.657 | 0.601 | 6.5–9.5 |
Temp. (°C) | 25.48 ± 0.46 b | 14.90 ± 1.44 a | 26.34 ± 0.17 b | 25.40 ± 0.43 b | 47.401 | 0.000 | 30–35 |
EC (µS/cm) | 308.47 ± 28.39 a | 237.67 ± 63.47 a | 336.67 ± 73.69 a | 172.83 ± 34.21 a | 1.896 | 0.209 | 1000 |
TDS (mg/L) | 237.50 ± 55.75 a | 117.42 ± 31.12 a | 168.33 ± 34.89 a | 91.00 ± 21.54 a | 2.891 | 0.102 | 500 |
DO (mg/L) | 4.05 ± 0.40 a | 2.44 ± 0.33 b | 2.01 ± 0.49 b | 2.16 ± 0.56 b | 4.254 | 0.042 | 7.5 |
BOD (mg/L) | 1.00 ± 0.25 a | 1.13 ± 0.32 a | 1.87 ± 0.39 a | 0.85 ± 0.40 a | 1.689 | 0.246 | 7–9 |
Chloride (mg/L) | 20.92 ± 3.13 a | 15.94 ± 3.11 a | 17.93 ± 4.38 a | 14.65 ± 3.33 a | 0.599 | 0.633 | 250 |
Nitrate (mg/L) | 0.14 ± 0.06 a | 0.09 ± 0.01 a | 0.21 ± 0.01 b | 0.17 ± 0.01 b | 7.752 | 0.010 | 50 |
Phosphate (mg/L) | 0.09 ± 0.04 a | 0.04 ± 0.01 b | 0.10 ± 0.01 a | 0.06 ± 0.01 ab | 6.674 | 0.013 | 50 |
Calcium (mg/L) | 2.67 ± 0.42 a | 2.37 ± 0.28 a | 2.97 ± 0.19 a | 3.32 ± 0.26 a | 0.839 | 0.218 | 250 |
Hardness (CaCO3 mg/L) | 2.77 ± 0.65 ab | 1.33 ± 0.13 a | 3.33 ± 0.48 b | 3.27 ± 0.28 ab | 4.601 | 0.037 | 300 |
Control | ||||||||||||
pH | Temp. | EC | TDS | DO | BOD | NO3− | PO43− | Ca2+ | Hardness | TFC | TBC | |
pH | 0.00 | |||||||||||
Temp. | 0.85 *** | 0.00 | ||||||||||
EC | −0.90 | −0.54 | 0.00 | |||||||||
TDS | 0.95 *** | 0.97 *** | −0.72 | 0.00 | ||||||||
DO | −0.15 | 0.99 *** | 0.56 * | 0.17 | 0.00 | |||||||
BOD | −0.25 | −0.73 | −0.19 | −0.54 | −0.92 | 0.00 | ||||||
Nitrate | 0.71 ** | 0.98 *** | −0.34 | 0.89 *** | 0.59 * | −0.86 | 0.00 | |||||
Phosphate | 0.13 | 0.63 ** | 0.31 | 0.43 | 0.96 *** | −0.99 | 0.79 ** | 0.00 | ||||
Ca2+ | −0.56 | −0.91 | 0.15 | −0.79 | −0.74 | 0.94 *** | −0.98 | −0.89 | 0.00 | |||
Hardness | −0.99 | −0.77 | 0.95 *** | −0.90 | 0.28 | 0.13 | −0.61 | 0.00 | 0.45 | 0.00 | ||
TFC | −0.93 | −0.59 | 0.99 *** | −0.77 | 0.50 * | −0.12 | −0.40 | 0.25 | 0.21 | 0.97 *** | 0.00 | |
TBC | −0.15 | 0.40 | 0.56 * | 0.17 | 1.00 *** | −0.92 | 0.59 * | 0.96 *** | −0.74 | 0.27 | 0.50 * | 0.00 |
Sachet water stored inside the fridge | ||||||||||||
pH | 0.00 | |||||||||||
Temp. | 0.99 *** | 0.00 | ||||||||||
EC | −0.70 | −0.58 | 0.00 | |||||||||
TDS | −0.69 | −0.57 | 0.99 *** | 0.00 | ||||||||
DO | −0.04 | 0.81 *** | 0.75 ** | 0.75 ** | 0.00 | |||||||
BOD | 0.85 *** | 0.92 *** | −0.21 | −0.20 | 0.49 | 0.00 | ||||||
Nitrate | −0.95 | −0.99 | 0.44 | 0.43 | −0.27 | −0.97 | 0.00 | |||||
Phosphate | −0.03 | 0.12 | 0.74 ** | 0.75 ** | 0.99 *** | 0.50 * | −0.28 | 0.00 | ||||
Ca2+ | 0.79 ** | 0.88 *** | −0.11 | −0.10 | 0.58 * | 0.99 *** | −0.94 | 0.59 * | 0.00 | |||
Hardness | −0.85 | −0.92 | 0.21 | 0.20 | −0.49 | −1.00 | 0.97 *** | −0.50 | −0.99 | 0.00 | ||
TFC | 0.98 *** | 0.99 *** | −0.52 | −0.51 | 0.18 | 0.95 *** | −1.00 | 0.19 | 0.91 *** | −0.94 | 0.00 | |
TBC | 0.99 *** | 0.98 *** | −0.73 | −0.72 | −0.09 | 0.82 *** | −0.93 | −0.08 | 0.76 ** | −0.82 | 0.96 *** | 0.00 |
Sachet water stored on the floor | ||||||||||||
pH | 0.00 | |||||||||||
Temp. | 0.52 * | 0.00 | ||||||||||
EC | −0.54 | 0.44 | 0.00 | |||||||||
TDS | −0.55 | 0.43 | 0.99 *** | 0.00 | ||||||||
DO | −0.26 | 0.69 ** | 0.95 *** | 0.95 *** | 0.00 | |||||||
BOD | 0.92 *** | 0.93 *** | −0.83 | −0.84 | −0.63 | 0.00 | ||||||
Nitrate | −0.92 | 0.81 *** | 0.16 | 0.17 | −0.14 | −0.68 | 0.00 | |||||
Phosphate | 0.11 | 0.91 *** | 0.78 ** | 0.77 ** | 0.93 *** | −0.31 | −0.49 | 0.00 | ||||
Ca2+ | 0.33 | 0.98 *** | 0.62 ** | 0.61 ** | 0.82 *** | −0.08 | 0.78 ** | 0.48 | 0.00 | |||
Hardness | −0.92 | −0.15 | 0.82 *** | 0.83 *** | 0.61 ** | −1.00 | 0.69 | 0.29 | 0.06 | 0.00 | ||
TFC | −0.04 | −0.88 | −0.82 | −0.81 | −0.95 | 0.37 | 0.43 | −1.00 | −0.96 | −0.35 | 0.00 | |
TBC | 0.95 *** | 0.24 | −0.77 | −0.78 | −0.54 | 0.99 *** | −0.76 | 0.97 *** | 0.03 | −1.00 | 0.26 | 0.00 |
Sachet water stored on the plank | ||||||||||||
pH | 0.00 | |||||||||||
Temp. | −0.83 | 0.00 | ||||||||||
EC | −0.57 | 0.02 | 0.00 | |||||||||
TDS | −0.57 | 0.02 | 1.00 *** | 0.00 | ||||||||
DO | 0.90 *** | −0.99 | −0.16 | −0.16 | 0.00 | |||||||
BOD | 0.99 *** | 0.73 ** | −0.70 | −0.70 | 0.82 *** | 0.00 | ||||||
Nitrate | 0.74 ** | −0.24 | −0.98 | −0.97 | 0.37 | 0.84 *** | 0.00 | |||||
Phosphate | −0.88 | 0.47 | 0.89 *** | 0.89 *** | −0.59 | −0.94 | −0.97 | 0.00 | ||||
Ca2+ | 0.88 *** | −1.00 | −0.11 | −0.11 | 0.99 *** | 0.79 ** | 0.33 | −0.55 | 0.00 | |||
Hardness | −0.92 | 0.56 * | 0.84 *** | 0.84 *** | −0.67 | −0.97 | −0.94 | 0.99 *** | −0.63 | 0.00 | ||
TFC | −0.57 | 0.93 *** | −0.34 | −0.34 | −0.87 | −0.43 | 0.13 | 0.11 | −0.89 | 0.21 | 0.00 | |
TBC | 0.98 *** | −0.93 | −0.38 | −0.38 | 0.97 *** | 0.93 *** | 0.58 * | −0.76 | 0.96 *** | −0.82 | −0.74 | 0.00 |
Control | |||||
---|---|---|---|---|---|
Parameters | Three Brand of Sachet Water Samples | p-Value | WHO | ||
A | B | C | |||
Mean ± Sem | Mean ± Sem | Mean ± Sem | |||
pH | 6.71 ± 0.03 | 7.54 ± 0.04 | 7.18 ± 0.08 | 0.075 | 6.5–9.5 |
Temp. (°C) | 24.98 ± 0.13 | 26.40 ± 0.30 | 25.05 ± 0.05 | 0.188 | 30–35 |
EC (µS/cm) | 252.00 ± 122.00 | 331.40 ± 130.04 | 342.00 ± 126.00 | 0.006 | 1000 |
TDS (mg/L) | 126.00 ± 70.10 | 292.50 ± 125.00 | 294.00 ± 101.00 | 0.03 | 500 |
DO (mg/L) | 4.50 ± 0.10 | 4.40 ± 0.10 | 3.25 ± 0.05 | 0.247 | 7.5 |
BOD (mg/L) | 1.30 ± 0.10 | 1.20 ± 0.20 | 0.50 ± 0.10 | 0.003 | 7–9 |
Chloride (mg/L) | 15.03 ± 8.51 | 22.01 ± 10.41 | 25.71 ± 14.53 | 0.944 | 250 |
Nitrate (mg/L) | 0.10 ± 0.00 | 0.27 ± 0.02 | 0.06 ± 0.00 | 0.442 | 50 |
Phosphate (mg/L) | 0.12 ± 0.00 | 0.15 ± 0.00 | 0.01 ± 0.00 | 0.334 | 50 |
Calcium (mg/L) | 2.25 ± 0.15 | 2.25 ± 0.00 | 3.50 ± 0.10 | 0.611 | 250 |
Hardness (CaCO3 mg/L) | 4.00 ± 0.10 | 1.80 ± 0.10 | 2.50 ± 0.10 | 0.774 | 300 |
Fridge | A | B | C | p-Value | WHO |
Parameters | Mean ± Sem | Mean ± Sem | Mean ± Sem | ||
pH | 6.34 ± 0.04 | 6.75 ± 0.04 | 7.21 ± 0.11 | 0.673 | 6.5–9.5 |
Temp. (°C) | 12.25 ± 0.25 | 15.25 ± 0.25 | 17.20 ± 0.20 | 0.548 | 30–35 |
EC (µS/cm) | 150.00 ± 110.00 | 202.00 ± 105.03 | 361.00 ± 100.00 | 0.049 | 1000 |
TDS (mg/L) | 74.00 ± 50.02 | 100.50 ± 53.09 | 177.75 ± 95.12 | 0.000 | 500 |
DO (mg/L) | 2.11 ± 1.10 | 3.10 ± 2.01 | 2.10 ± 1.93 | 0.219 | 7.5 |
BOD (mg/L) | 1.40 ± 0.20 | 1.50 ± 0.05 | 0.50 ± 0.20 | 0.538 | 7–9 |
Chloride (mg/L) | 10.31 ± 3.04 | 16.45 ± 7.85 | 21.05 ± 18.21 | 0.144 | 250 |
Nitrate (mg/L) | 0.13 ± 0.02 | 0.10 ± 0.00 | 0.09 ± 0.00 | 0.467 | 50 |
Phosphate (mg/L) | 0.04 ± 0.00 | 0.05 ± 0.01 | 0.04 ± 0.00 | 0.326 | 50 |
Calcium (mg/L) | 1.80 ± 0.10 | 2.70 ± 0.10 | 2.60 ± 0.10 | 0.426 | 250 |
Hardness (CaCO3 mg/L) | 1.60 ± 0.10 | 1.20 ± 0.10 | 1.20 ± 0.10 | 0.462 | 300 |
Floor | A | B | C | p-Value | WHO |
Parameters | Mean ± Sem | Mean ± Sem | Mean ± Sem | ||
pH | 6.40 ± 0.04 | 7.15 ± 0.16 | 7.65 ± 0.15 | 0.761 | 6.5–9.5 |
Temp. (°C) | 26.08 ± 0.65 | 26.65 ± 0.15 | 26.30 ± 0.30 | 0.656 | 30–35 |
EC (µS/cm) | 220.00 ±100.00 | 317.00 ± 271.00 | 473.00 ± 100.01 | 0.031 | 1000 |
TDS (mg/L) | 112.50 ± 87.50 | 160.00 ± 86.00 | 232.50 ± 150.31 | 0.205 | 500 |
DO (mg/L) | 2.62 ± 0.10 | 1.02 ± 0.18 | 2.38 ± 0.16 | 0.579 | 7.5 |
BOD (mg/L) | 1.10 ± 0.10 | 2.40 ± 0.10 | 2.10 ± 0.10 | 0.792 | 7–9 |
Chloride (mg/L) | 9.74 ± 4.01 | 19.34 ± 13.21 | 24.71 ± 14.01 | 0.449 | 250 |
Nitrate (mg/L) | 0.19 ± 0.01 | 0.16 ± 0.01 | 0.16 ± 0.01 | 0.977 | 50 |
Phosphate (mg/L) | 0.02 ± 0.01 | 0.10± 0.02 | 0.06 ± 0.00 | 0.822 | 50 |
Calcium (mg/L) | 2.70 ± 0.10 | 3.35 ± 0.15 | 2.85 ± 0.05 | 0.751 | 250 |
Hardness (CaCO3 mg/L) | 4.00 ± 0.10 | 3.60 ± 0.10 | 2.40 ± 0.10 | 0.478 | 300 |
Plank | A | B | C | p-Value | WHO |
Parameters | Mean ± Sem | Mean ± Sem | Mean ± Sem | ||
pH | 6.29 ± 0.04 | 6.67 ± 0.02 | 7.09 ± 0.09 | 0.859 | 6.5–9.5 |
Temp. (°C) | 26.25 ± 0.25 | 24.95 ± 0.15 | 25.00 ± 0.10 | 0.399 | 30–35 |
EC (µS/cm) | 118.50 ± 93.50 | 164.00 ± 74.00 | 236.00 ± 130.03 | 0.328 | 1000 |
TDS (mg/L) | 59.00 ± 23.09 | 82.00 ± 24.00 | 132.00 ± 102.94 | 0.304 | 500 |
DO (mg/L) | 1.05 ± 0.10 | 2.62 ± 1.80 | 2.82 ± 2.01 | 0.886 | 7.5 |
BOD (mg/L) | 0.05 ± 0.05 | 1.15 ± 0.05 | 1.35 ± 0.05 | 0.876 | 7–9 |
Chloride (mg/L) | 8.02 ± 3.28 | 18.42 ± 13.09 | 17.51 ± 13.78 | 0.959 | 250 |
Nitrate (mg/L) | 0.16 ± 0.01 | 0.15 ± 0.01 | 0.19 ± 0.01 | 0.468 | 50 |
Phosphate (mg/L) | 0.07 ± 0.00 | 0.07 ± 0.01 | 0.03 ± 0.01 | 0.878 | 50 |
Calcium (mg/L) | 2.80 ± 0.10 | 3.55 ± 0.05 | 3.60 ± 0.10 | 0.861 | 250 |
Hardness (CaCO3 mg/L) | 3.60 ± 0.10 | 3.50 ± 0.10 | 2.70 ± 0.10 | 0.865 | 300 |
Class | Microbial Species | Storage Conditions | % Occurrence | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Control | Fridge | Floor | Plank | |||||||||||
A | B | C | A | B | C | A | B | C | A | B | C | |||
Fungi | ||||||||||||||
Eurotiomycete | Aspergillus fumigatus | + | + | 16.7 | ||||||||||
Aspergillus nidulaus | + | 8.3 | ||||||||||||
Aspergillus niger | + | + | + | 25.0 | ||||||||||
Exophiala jeanseimei | + | 8.3 | ||||||||||||
Fonsecaea pedrosoi | + | + | + | 25.0 | ||||||||||
Malbranchea cinnamonea | + | 8.3 | ||||||||||||
Penicillium spp. | + | + | + | 25.0 | ||||||||||
Trichophyton mentagraphytes | + | 8.3 | ||||||||||||
Malasseeziomycete | Malassezia pachydermatis | + | 8.3 | |||||||||||
Actinomycetia | Nocardiopsis dossonvillei | + | 8.3 | |||||||||||
Sordariomycete | Pseudallescheria boydii | + | 8.3 | |||||||||||
Scopulariopsis spp. | + | 8.3 | ||||||||||||
Ascomycetes | Wangiella dermatitidis | + | 8.3 | |||||||||||
Saccharomycete | Candida krusei | + | + | 16.7 | ||||||||||
Tremellomycete | Cryptococcus neoformans | + | 8.3 | |||||||||||
Bacteria | ||||||||||||||
Gammaprotebacteria | Aeromonas sp. | + | + | + | 25.0 | |||||||||
Proteus sp. | + | + | + | + | + | + | 50 | |||||||
Vibro sp. | + | + | 16.7 | |||||||||||
Yersinia sp. | + | + | + | 25.0 | ||||||||||
Total microbial counts | 3 | 3 | 2 | 2 | 3 | 2 | 5 | 3 | 6 | 3 | 3 | 3 |
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Adesakin, T.A.; Oyewale, A.T.; Mohammed, N.A.; Bayero, U.; Adedeji, A.A.; Aduwo, I.A.; Bolade, A.C.; Adam, M. Effects of Prolonged Storage Condition on the Physicochemical and Microbiological Quality of Sachet Water and Its Health Implications: A Case Study of Selected Water Brands Sold within Samaru Community, Northwest Nigeria. Microbiol. Res. 2022, 13, 706-720. https://doi.org/10.3390/microbiolres13040051
Adesakin TA, Oyewale AT, Mohammed NA, Bayero U, Adedeji AA, Aduwo IA, Bolade AC, Adam M. Effects of Prolonged Storage Condition on the Physicochemical and Microbiological Quality of Sachet Water and Its Health Implications: A Case Study of Selected Water Brands Sold within Samaru Community, Northwest Nigeria. Microbiology Research. 2022; 13(4):706-720. https://doi.org/10.3390/microbiolres13040051
Chicago/Turabian StyleAdesakin, Taiwo Adekanmi, Abayomi Tolulope Oyewale, Ndagi Abubakar Mohammed, Umar Bayero, Adebukola Adenike Adedeji, Idowu Adedeji Aduwo, Adetolani Christianah Bolade, and Maryam Adam. 2022. "Effects of Prolonged Storage Condition on the Physicochemical and Microbiological Quality of Sachet Water and Its Health Implications: A Case Study of Selected Water Brands Sold within Samaru Community, Northwest Nigeria" Microbiology Research 13, no. 4: 706-720. https://doi.org/10.3390/microbiolres13040051