CHAPTER I

INTRODUCTION

1.1 Background of the Study

Water is the most important substance on Earth. There are lots of uses of water and one of the uses

of water is service water. Service water comes from tap water that served in some eateries. Service wateris

commonly served in eateries in the Philippines and some other countries. Service water is a well-known

free or cheap water that people drink. We humans are not conscious of what we intake, that can be hazardous

to our health. Service water intended for humans must not contain Aeromonas spp, clostridium spp.,

Legionella spp., E. coli, Klebsiella, Coliform or any pathogen or harmful bacteria that can be present in the

service water. Contaminated service water may lead to diarrhea diseases, including Cholera, and

otherserious illnesses that can harm humans if not treated immediately.

A study found that half of the machines where the drinks where people drink from had coliform

bacteria, which is banned by the EPA due to fecal contamination. The EPA regulates our people’s drinking

supply, and it has strict policies in preventing coliform bacteria from entering into our water

supply (Godard 2010).

According to the world health organization (WHO) 2009) 3.4 million people, mostly children, die

annually from water related diseases. Safe and readily available water is important for public health.

Defining the standards and procedures to determine the safety of drinking water is certainly crucial (DOH,

2017). In most countries, service water should probably not be consumed, especially in cities.

There are problems like amoeba, and other kinds of diseases. But there are some parts that tap water is

generally safe to drink.

1.2 Objective of the study

The study aims to establish that service water at selected eateries within Zamboanga Chong Hua

High School is safe for consumption, specifically this study aims to conduct water analysis using coliform

analysis

a.) Determines the present of E. coli in service water of selected eateries surrounding the Zamboanga

Chong Hua High School using Coliform analysis.

1.3 Significance of the study

The result of this study will provide numerous benefits in relation to the sanitation of water,

improving the policies concerning the proper sanitation related to service water in order to influence food

establishments to provide clean and safe drinking water, furthermore, the study contributes a better

understanding of dangers consuming contaminated water can cause, and it will aid develop awareness

among consumer living in the municipality.

1.4 Scope and Delamination

The study is only limited on E. coli analysis of four samples of service water n chosen

establishments surrounding the Zamboanga Chong Hua High School. This experimental research will be

held at Water District, Pasonanca, Zamboanga City. To determine the bacteria, present in the samples of

service water at selected eateries.

 CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the related literature and studies written by foreign authors. These pages

consist of works and researches done by various scientist that are concerned with the physicochemical

analysis and microbiological analysis of water. Service water is water provided by eateries. This research

will be focusing more on the service water provided by selected public eateries at the Zamboanga Chong

Hua High vicinity. Globally, unclean water causes illness that may be hazardous to humans when not

remediated immediately. Unclean water is caused when the environment is not clean due to factors like

pollution, lack of sanitation, and etc. Humans can’t distinguish when water is unclean due to the bacterium

can’t be seen by the naked eye.

Nearly 2 billion people are currently consuming water that is contaminated with feces, which is

termed as coliform bacteria, exposing their risk of contracting cholera, dysentery, typhoid and polio.

Coliform bacteria include genera that originate in feces. Hundreds of thousands die due to the absence of

potable water. (WHO, 2017)

Around nine million Filipinos rely on water sources that hasn’t undergone examination, proper

treatment, and approval from appropriate authorities, and 19 million are deprived from gaining access to

improved water.

Many microorganisms are found naturally in fresh and saltwater. Since water is a necessity to all

living organisms, many people do not have access to clean and potable water. Which may contribute to

waterborne bacterial infections. With this, it was concluded that safe drinking water for all is one of the

major challenges of the 21st century and that microbiological control of service water should be the norm
everywhere. Conducting the physicochemical and microbiological analysis of service water will give a

significant impact. (Prasaiet al., 2007)

The microbiological quality of drinking water has attracted great attention worldwide because of

implied public health impacts. Globally, unsafe drinking water coupled with poor sanitation kills at least

1.6 million children under the age of five every year, 84% of them living in rural areas. There are also cases

of diarrhea in the Philippines due to the contamination of service water in some food establishments. (Amira,

2011).

According to (Carter et al., 2000) there are just few examples of outbreaks of human illness

acquired through drinking contaminated water registered in developed countries. Contaminated water is

still a timely issue in this generation. There are many foods establishments that are still serving waters that

may possibly contaminated in selected eateries near the school’s vicinity.

The natural water analyses for physical and chemical properties are very important for public health

studies, these studies are also a main part of water pollution studies in the environment. (Kot et al., 2000;

Soylak et al., 2002 a, b)

A country that experiences frequent rainy weathers are vulnerable to water contamination, due to

the floods, pollutants are free to seep their way in pipes, thus, contaminating the water reservoir of the

municipality. (Nilo, M. 2012)

The physicochemical analysis of drinking water is required due to the existence of undesirable

physical, chemical, and microbiological traits of constituents, which are harmful to public health. The

microbiological analysis of water will determine what bacteria is found in the water so the bacterium can

be extracted. It is required in order to prevent an outbreak of diseases caused by unclean water in

Zamboanga city. (Edberg, 2005; Percival et al., 2000),

Treated water is defined as drinking water that undergoes various standard processing steps,

including one, or a combination of the following physical and chemical treatments: filtration, zonation,
reverse osmosis, distillation. (Percival, Walker, & Hunter, 2000; Robertson & Edberg, 1997; Senior & Dege,

2005)

A physicochemical and microbial study of the water samples taken from the region nearby and

district of central Gujarat is conducted. According to the article six, water samples are for physic-chemical

like pH, TDS, hardness, conductivity, dissolved oxygen and chemical oxygen demand. The bacteriological

study is the result of MPN count, the same samples has given the information regarding to suitability of the

water for drinking and other domestic application. The result is made possible comparatively and

conclusions regarding to the right use of such water by (Mishraet al., 2008). Similar to our research of

microbiological analysis, it aims to know the presence of bacteria in water.

 CHAPTER III

METHODS

3.1 Research Locale

This study will be conducted at Water District, Pasonanca, Zamboanga City on June to

October 2018.

3.2 Research Sample

Four (4) 500 mL water samples will be collected from selected eateries found within the

vicinity of the Zamboanga Chong Hua High School’s (ZCHHS) belt as shown in figure 1.

Figure 1 Selected eateries found within ZCHHS's vicinity

The water samples will be processed promptly or within six (6) hours after collection. The time elapsed

between collections and processing will no case exceed 24 hours.

3.3 Research Design

Multiple Tube Fermentation Technique

Sample A Sample B Sample C

(10.01 (10 mL) (10.1 mL)

This study is formed from combined researches, articles, water reports concerning water and

sanitation problem, and the study will be using the quantitative approach.

3.4 Research Procedure

3.4.1 Preparation of Safety Gear

3.4.2 Sterilization of Materials

All materials will be cleaned and sterilized thoroughly in a microwave at 121 C for 30 minutes.

3.4.2 Preparation of Culture Media

3.4.2.1 Sterile Agar

 A tube of prepared sterile agar will be partially submerged in boiling water to

melt the agar. After the agar has completely melted, it will be placed in a water bath. A constant temperature

of 44 C will be maintained when using the agar in the experiment.

3.4.2.2 Lauryl Tryptose Broth

A series of lauryl tryptose broth fermentation tubes will be prepared and placed

in an autoclave to remove the air bubbles present in the tubes and sterilize them. After the tubes have cooled

down to room temperature, a 20 mL of water ssample will then be added to the LTB solution using a pipette.

Three replicates will be made for this test.

New pipettes will be used for each sample to avoid contamination

3.4.3 Microbiological Parameters

The coliform group, as analyzed for in this procedure, is defined as all aerobic and

facultative anaerobic, gram-negative, non-spore-forming, rod-shaped bacteria that ferment lactose with gas

formation within 48 hours at 35 C. all the apparatuses used in this experiment will be sterilized in the oven.

3.4.4 Total Coliform analysis: Multiple Tube Fermentation (MTFT)

The tubes with the service water samples will then be incubated at 35 C for 24 hours. After

which the tubes will be examined for gas formation. For the tubes with no gas formation, deformation of

gas in any amount within 48 hours will result to a positive presumptive test. New pipettes will be used for

each sample and replicate to avoid contamination.

Need ng MPN table

Not na mag pour plate method

pnsdw
Parameter waste from the laboratory. In this experiment the sample tested in the experiment