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Miracle Uwa Livinus
Skyline University Nigeria
Health Professions Public Health

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Detection of Faecal Contamination and Pathogenic Escherichia coli in Drinking Water Sources within Kumbotso Local Government Area, Kano State, Nigeria : Drinking Water Sources Innocent Musa; Aisha Adamu Abdulhamid; Maimunat Sidi Muhammad; Masauda Muhammad Umar; Fatima Adamu; Mustapha Abdulsalam; Miracle Uwa Livinus; Tasnim Tasnim; Ernawati Ginting
INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD) Vol. 8 No. 1 (2026): INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT
Publisher : STIKes Mandala Waluya Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36566/ijhsrd/Vol8.Iss1/349

Abstract

Background: This study assessed the microbiological and physicochemical quality of drinking water sources in Kumbotso Local Government Area, Kano State, Nigeria. Methods: A total of 60 samples were collected from well water, borehole water, and sachet water (20 each). Standard microbiological and physicochemical methods were employed to determine the microbial load, coliform counts, and water quality parameters. Results: The results revealed significantly higher contamination in well and borehole water compared to sachet water. The mean total coliform count by membrane filtration was 58.42 ± 98.31 CFU/100 mL in well water and 22.75 ± 79.56 CFU/100 mL in borehole water, while sachet water showed no coliforms. Similarly, faecal coliforms were detected in well water (7.65 ± 11.78 CFU/mL) and borehole water (5.20 ± 13.65 CFU/mL), exceeding the WHO guideline of zero. Klebsiella spp. (60.0%) and Escherichia coli (23.6%) were the predominant bacterial isolates, with pathogenic E. coli prevalence of 11.54%. Molecular analysis via 16S rRNA sequencing confirmed E. coli isolates with high similarity (96–98%) to pathogenic strains. Conclusion: Physicochemical parameters were generally within WHO standards, except turbidity, which exceeded the permissible limit. These findings highlight significant public health risks associated with well and borehole water in Kumbotso LGA, necessitating regular monitoring and improved water treatment strategies.
INFLUENCE OF BIOACTIVE SPICE EXTRACTS ON THE FUNCTIONAL AND MICROBIAL INTEGRITY OF A TRADITIONAL FERMENTED RICE FOOD : FERMENTED RICE FOOD Masauda Muhammad Umar; Innocent Ojeba Musa; Miracle Uwa Livinus; Mustapha Abdulsalam; Tasnim Tasnim; Firdaus Fahdi; Amalia Riski Wahyulita
INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD) Vol. 8 No. 1 (2026): INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT
Publisher : STIKes Mandala Waluya Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36566/ijhsrd/Vol8.Iss1/350

Abstract

This study investigates the impact of incorporating natural spices ginger (Zingiber officinale), garlic (Allium sativum), and cloves (Syzygium aromaticum) at concentrations of 1%, 3%, and 5% on the microbial stability, physicochemical properties, nutritional composition, sensory attributes, and safety of Sinasir (Rice pancake), a traditional Nigerian fermented rice cake. Methods: Over an 8-week storage period, samples were analyzed for microbial load, pH, temperature, titratable acidity, proximate composition (carbohydrates, moisture, fat, ash, protein, and fiber), sensory evaluation, hazard analysis, and antimicrobial sensitivity. Results: this finding indicated that spice-treated samples, particularly those with 5% clove and garlic, exhibited significantly lower bacterial and coliform counts compared to the control, which reached TNTC by week 4. The 5% clove sample maintained bacterial counts below 3.6 × 10⁵ CFU/g at week 8. pH levels in spiced samples remained acidic (4.2–4.5), while the control increased to 5.8, correlating with spoilage. Moisture content decreased with higher spice concentrations, enhancing shelf stability. The 5% garlic sample showed the highest protein content (9.85%), and the 5% clove sample had the highest ash content (2.41%). Sensory evaluation favored 3% and 5% spice-treated samples. The bacterial isolates include Bacillus cereus, Pseudomonas aeruginosa, Enterobacter aerogenes, and Lactobacillus fermentum.   Antimicrobial assays revealed significant inhibition zones against foodborne pathogens, particularly for clove and garlic extracts. Conclusion: These findings support the use of local spices in improving the safety, quality, and acceptability of traditional fermented foods.
Co-Authors Aisha Adamu Abdulhamid Amalia Riski Wahyulita Ernawati Ginting Fatima Adamu Firdaus Fahdi Innocent Musa Innocent Ojeba Musa Maimunat Sidi Muhammad Masauda Muhammad Umar Mustapha Abdulsalam Tasnim Tasnim