Journal of
Environmental Chemistry and Ecotoxicology

  • Abbreviation: J. Environ. Chem. Ecotoxicol.
  • Language: English
  • ISSN: 2141-226X
  • DOI: 10.5897/JECE
  • Start Year: 2009
  • Published Articles: 189

Full Length Research Paper

Physicochemical and bacteriological analysis of the quality of sachet water and their source point (spring box) consumed in Bo city, Sierra Leone

Mohamed Pujeh Junior
  • Mohamed Pujeh Junior
  • Department of Chemistry, School of Environmental Sciences, Njala University, Sierra Leone.
  • Google Scholar
Alhaji Brima Gogra
  • Alhaji Brima Gogra
  • Department of Chemistry, School of Environmental Sciences, Njala University, Sierra Leone.
  • Google Scholar
John Paul Kaisam
  • John Paul Kaisam
  • Department of Chemistry, School of Environmental Sciences, Njala University, Sierra Leone.
  • Google Scholar
Yahaya Kudush Kawa
  • Yahaya Kudush Kawa
  • Department of Chemistry, School of Environmental Sciences, Njala University, Sierra Leone.
  • Google Scholar


  •  Received: 11 November 2020
  •  Accepted: 02 February 2021
  •  Published: 31 March 2021

Abstract

This study was conducted to assess the physical, chemical, and bacteriological parameters of five- brand of sachet water, and their source point consumed in Bo city, southern Sierra Leone. The physical parameters include: pH, temperature, turbidity, total dissolved solid, and conductivity; chemical parameters include: Residual Chlorine, Magnesium, Potassium, Nitrite, Ammonia; and bacteriological parameters include: Escherichia coli, fecal coliform, and non-fecal coliform. Samples were collected and conveyed to the laboratory within 30 min. The result analyzed shows that the physical, chemical and bacteriological parameters of the Spring Box, and the five-brand were in conformity with the World Health Organization (WHO) guidelines. However, the pH of four-brand and the Spring Box fell below WHO standards (6.50-8.50), only Tee Spring had a pH which is within the permissible limit. The temperature of the Spring Box, and the five-Brand fell above the WHO standard (25.00°C). It can be said that the physical, chemical, and bacteriological parameters of all the five-brand and the Spring Box, are all within the WHO guidelines limit, and therefore fit for drinking.

Key words: pH, WHO, brands, sachet, parameter.