African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 815

Full Length Research Paper

Residual chlorine and pH influence on hygienic tap quality water consumed in Togo

Tidjani A.*
  • Tidjani A.*
  • Faculty of Health Sciences, University of N'Djamena, Chad.
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Kimassoum D.
  • Kimassoum D.
  • Laboratory of Microbiology and Quality Control of Foodstuffs, University of Lome, Togo.
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Ameyapoh Y.
  • Ameyapoh Y.
  • Laboratory of Microbiology and Quality Control of Foodstuffs, University of Lome, Togo.
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Soncy K.
  • Soncy K.
  • Laboratory of Microbiology and Quality Control of Foodstuffs, University of Lome, Togo.
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de Souza C.
  • de Souza C.
  • Laboratory of Microbiology and Quality Control of Foodstuffs, University of Lome, Togo.
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  •  Received: 09 March 2012
  •  Accepted: 23 November 2015
  •  Published: 31 January 2016

Abstract

Water is used in personal hygiene, but also for food purposes. Unfortunately, the problem of drinking water consumption persists in developing countries. Water supply involves several stages from collection to storage through packaging and transport. During all these steps, the water can undergo various microbiological, physical and chemical contaminations that can transmit waterborne diseases among consumers. The characterization of the water quality is therefore important to protect the health of consumers. The main objective of this study was to assess the influence of residual chlorine and pH on microorganisms in drinking water. To this end, 30 water samples were collected in nine districts of Lomé in Togo. The spores were detected by routine standardized methods of the French Association for Standardization (AFNOR). The results of this study showed the presence of total spores with an average of 1.84 spore/ml in some samples despite the high levels of chlorine.

Key words: Tap water, hygienic quality, residual chlorine, Togo.