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|Title: ||Physicochemical Properties and Microbial Quality of Water Used in Selected Poultry Farms in the Ashanti Region of Ghana|
|Authors: ||Osei, Frank B.|
Boamah, Vivian E.
Abaidoo, Robert C.
|Issue Date: ||2-Apr-2019|
|Publisher: ||The Open Microbiology Journal|
|Citation: ||The Open Microbiology Journal|
Water plays an important role in both domestic and commercial settings. However, some physicochemical properties and biological contaminants
could render water unsafe for use. Contaminated water from various sources is used as drinking water and for processing of animal products in
animal farms, which has resulted in infections among animals, including poultry, and contaminated animal products on the market.
To determine the physicochemical properties and microbial quality of water used as drinking water in selected poultry farms in the Ashanti region
The pH, turbidity, conductivity, Total Dissolved Solids (TDS) and total hardness of poultry-drinking-water from 100 farms were assessed
following WHO guidelines. The presence of total coliforms and faecal Enterococci was determined using the membrane filtration method. The
presence of Escherichia coli, Salmonella typhi, Staphylococcus aureus and coagulase-negative Staphylococci were determined using selective
culture media and their identities confirmed using biochemical tests.
pH of the samples ranged from 3.76 to 8.90, turbidity from 0.20 to 617 NTU, conductivity from 23.6 to 1114.0 μS/cm, TDS from 11.3 to 557 mg/L
and total hardness from 17.1 to 192.0. Total coliforms and faecal Enterococci were present in 97% and 56% samples respectively. Escherichia coli,
Salmonella typhi, Staphylococcus aureus and non-coagulase staphylococci were isolated from four samples.
Water used on poultry farms has varied physicochemical properties and could also be a potential source of pathogenic organisms. There should be
regular monitoring and checks on the quality of water used in animal husbandry in order to prevent the use of contaminated water for drinking and
processing of animal products.|
|Description: ||This article has been published in The Open Microbiology Journal and is available at DOI: 10.2174/1874285801913010121|
|Appears in Collections:||College of Science|
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