Abstract
This study determined the microbiological and some physical quantities and effect of the two different water sources used for meat processing at the Lafenwa abattoir, Abeokuta, Nigeria. Water sources identified are the Lafenwa river and Tap water supply. A total of 33 samples were collected and analyzed. The total viable of bacteria count ( TVC) of the samples was determined by pour plate technique while the most probable number (MPN) of coliform count was by the multiple tube method. The mean TVC for the two spots on the river is 3.34x107 cfu/ml and the mean MPN is 1600 /100ml. For the tap water, the mean TVC and MPN were 1.56x107 cfu/ml and 890 /100ml respectively. The TVC values were significantly higher (p 0.05). Potentially pathogenic Bacteria isolated from the water samples include: Eschericia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Klebsiella spp. The water samples from the river appeared creamy, highly turbid, particulate with pungent odour. The mean pH, temperature, dissolved oxygen (DO) and Biological Oxygen Demand (BOD) values were 5.4, 28.8oC, 8.1 mg/l and 7.0 mg/l respectively. The tap water samples were clear, odourless, and colorless with mean pH, temperature, DO and BOD values of 6.8, 28.1oC, 15.3mg/l and 3.1mg/l respectively. There was significant differences in the DO and BOD values of river samples compared to tap water (p Keywords : Microbial, Physical, Water qualities, Abattoir, Hygiene.
Highlights
Good quality water or potable water has been defined as that which does not contain chemical substances or disease causing micro-organisms in amount that is deleterious to human health and well being ( Ihekoronye and Ngoddy 1985; Alonge, 2005)
Water of good drinking quality should comply within certain physical, chemical and microbiological standards, which are designed to ensure that water is palatable and safe according to Tebutt (1983) .Water samples collected from different sources of supply to the abattoir did not comply with international limits for drinking water as recommended by W.H.O. (1999)
The general low pH values obtained may be due to levels of high free carbon dioxide which promote the bacterial load in water as confirmed in by Edema et al 2001
Summary
Good quality water or potable water has been defined as that which does not contain chemical substances or disease causing micro-organisms in amount that is deleterious to human health and well being ( Ihekoronye and Ngoddy 1985; Alonge, 2005). Water is a varied entity with respect to physical, microbiological and chemical characteristics which has a bearing on its quality. The hygienic processing of meat which is safe and fit for human consumption is hinged on the ability to provide adequate potable water. Water in the abattoir is essential for animals awaiting slaughtering, personnel use, washing of meat, hides and skins and general routine cleaning of the abattoir (Alonge, 2005). Water used for cleaning procedures must meet international standards (Fonseca et al, 2000) thereby not constituting health risk to the populace
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