ABSTRACT

This study focuses on isolating and identifying bacteria and fungi contaminants from bottled waters sold within the University’s main campus. A sample size of 6 bottled water of 6 different brands was collected at random and was analyzed microbiologically. The study utilized the spread plate technique using commercially prepared Sabouraud’s Dextrose Agar (PDA) for the isolation of fungi, and the multiple tube fermentation technique with MacConkey broth and Nutrient agar used as reagents for bacteria isolation. This study revealed that, out of the 6 bottled water samples, fungal species were isolated in 5 and bacterial species were isolated in all while 1 was devoid of fungal contaminants. Out of the 6 selected brands, fungi were isolated in five brands, while bacteria were isolated in all the six brands. Among the microbes isolated are Aspergillus species and Alternaria alternata. Staphylococcus aureus, Escherichia coli and Bacillus cereus were the predominant isolates. The findings revealed the presence of coliform and other pathogens in the samples which indicate risk involved in consumption of such products and therefore could be hazardous to human health. To safeguard the health of the consumers, there is need for regular monitoring of the production and quality by National Agency for Food and Drug Administration and Control.