The water quality and sanitary conditions in a major Abattoir(Bodija)in Ibadan, Nigeria
AbstractTwelve wells were assessed using their physico-chemical and bacteriological parameters as indices.The organoleptic
properties including appearance, odour and taste were used for the physical assessment while flame photometry, atomic absorption spectrophotometer, titration, gravimetry and evaporation to dryness were used to determine the chemical constituents and the serial dilution technique used in determining the total bacterial count, coliform count
and faecal streptococcus count. Biochemical tests were carried out to further characterize the organisms isolated. The sanitary conditions on the slaughter slabs and within the abattoir grounds was also assessed to determine the effect on the water quality of the wells used in dressing carcasses and other activities. All the wells sampled were clear and without colour, odour and taste with PH and temperature values ranging between 6.41 – 6.75 and 24.5oc – 28.4oc respectively. The mean values obtained in the samples from groups A, B and C for calcium, magnesium, sodium, potassium, zinc and copper were all within the WHO, 1971; 1995 recommendations while the iron, (3.00mg/L); Lead (0.09mg/L); chloride (312.07mg/L) and total solid (2100.00mg/L) in group A samples exceeded the recommended values of 0.1-1.00mg/L; 0.05mg/L; 200mg/L and 500-1500mg/L respectively. Results from the
bacteriological analysis indicates that samples from wells A and B were highly contaminated with pathogenic bacteria including Escherichia coli, Pseudomonas aeruginosa, Bacillus substilis, Enterobacter aerogenes and faecal streptococcus, with group A having the highest mean bacterial count (15.4x104) and group C having the least (2.0X104). No pathogenic bacteria were isolated from samples in group C. The activities within the abattoir were being carried out in a most unhygienic manner. The public health importance of using contaminated water in dressing carcasses and other activities including consumption of the water without any form of treatment by butchers and abattoir workers and the implications of the sanitary condition of the abattoir on the water quality are discussed in the text.