Paper Contents
Abstract
AbstractClean and safe water is an important natural resource for the sustainability of life and a healthy economy. Several surface and ground water used as sources of water for domestic activities including drinking have often been associated with faecal contamination. The quality of Omambala River at Otuocha in Anambra-West Local Government Area of Anambra State was therefore studied to determine the impacts of seasons on the bacteriological quality. The wet season samples were collected between July and September, 2023 while the dry season, samples were collected between December, 2023 and February, 2024. There was a change in the total bacterial count, total coliform and faecal coliform counts due to seasonal variations. Total bacterial counts from the water samples in the dry season ranged from 31x102cfuml to 57x102cfuml, total coliform count, from 12MPN100ml to 22 MPN100ml while the faecal coliform count was 0MPN100ml. Total bacterial counts from the water samples in the wet season ranged from 102x102cfuml to 157x102 cfuml, total coliform count, from 19MPN100ml to 44MPN100ml, faecal coliform count, from 6MPN100ml to 12MPN100ml while shigellae count ranged from 1 cfuml to 2 cfuml. The average total bacterial counts for both seasons ranged from 66.5x 102cfuml to 182.5x102cfuml while the average total coliform count were 17MPN100ml to 32MPN100ml. The average faecal coliform count for both seasons ranged from 3MPNml to 6.5MPN100ml. The average Shigella counts ranged from 0.5cfuml to 1cfuml. The average total bacterial counts in all the samples were more than the WHO limit for potable water. The bacteriological analysis of the water samples for both seasons revealed the presence of Pseudomonas aerugonosa, Escherichia coli, Bacillus cereus, Klebsiella aerogenes and Shigella dysenteriae. This was an indication that Omambala River is not suitable to be used as potable water due to the high bacterial growth from the samples. It is therefore advisable to subject the water to treatments such as boiling, chlorination and filtration before it can be consumed.
Copyright
Copyright © 2024 Okoye Chinenye Vivian. This is an open access article distributed under the Creative Commons Attribution License.
