Physical, chemical properties of well water and characterization of Shigella spp from residential areas in Samaru, Zaria

Abstract

Background: The occurrence and survival of enteric bacteria in consumed water has been of great public health threat. This study is aimed at evaluating the physical, chemical and microbiological analysis of well water which is consumed by community members of samaru, Zaria city.
Methodology: A total of 50 samples were collected from 5 different wells (10 each). The average temperature, pH and Biochemical Oxygen demand were measured, the water was inoculated on to culture media for isolation and characterization of Shigella spp, biochemical tests were also performed all using standard microbiological techniques.
Result: Average temperature, pH and Biochemical oxygen demand of 25.00C, 7.3 and 3.1mg/dl respectively were obtained. Shigella spp were isolated from all the well water samples used for this study
Conclusion: The physicochemical and bacteriological parameters were identified in comparison with standards showed the unhygienic nature of the water samples, making it non-safe for consumption. Good and proper environmental and personal hygiene must be
maintained by community members to prevent contamination of well water with bacterial pathogens.