ABSTRACT
Presence of Escherichia coli from water supplied by water tanker suppliers in Enugu City was determined. Out of eight different water tanker supplies examined which were designated alphabetically as A, B, C, D, E, F, and H. Escherichia coli was isolated from four tanker suppliers. The membrane filtration technique was used and the presumptive test showed other bacteria such as Klebsiella spp and Bacillus spp were seen growing in the MacConkery agar. The pink colonies on MacConkey plates and metallic blue sheen colour on EMB agar were isolated and subcultured in fresh agar plates incubated at 370c for 24-hrs. The pure cultures were then identified using biochemical tests.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of content
List of tables
Abstract
CHAPTER ONE:
1.0 Introduction
1.1 Aim and objectives
CHAPTER TWO:
2.0 Literature Review
2.1 Escherichia coli
2.11 Strains
2.12 Biology and Biochemistry
2.13 Role as normal microbiota
2.14 Therapeutic use of non pathogen E.coli
2.2 Role in Disease
2.21 Gastrointestinal infection
2.22 Epidemiology of gastrointestinal infection
2.23 Urinary tract infection
2.24 Neonatal meningitis
2.3 Antibiotic therapy and resistance
2.31 Beta – lactamase strains
2.32 Phage therapy
2.33 Vaccination
2.4 Role in biotechnology
2.41 Environmental quality
2.42 Model organism
2.5 E.coli and water contamination
2.51 How does E.coli enter our water
2.52 What can individual do to help
2.6 Bacteriological analysis of water
2.61 Approach
2.7 Methodologies
2.71 Multiple tube method
2.72 ATP testing
2.73 Plate count
2.74 Membrane filtration
2.75 Pour plates
2.8 Pathogen analysis
2.9 Types of nutrient media used in analysis
CHAPTER THREE:
3.0 MATERIALS AND METHOD
3.1 Sample collection
3.2 Sample analysis
3.3 Bacteriological analysis of the sample
3.3.1 Membrane filtration technique
3.4 Bacteria identification
3.41 Grams staining
3.42 Motility test
3.5 Biochemical tests
3.51 Urease test
3.52 Catalase test
3.53 Methyl red test
3.54 Indole test
3.55 Citrate utilization test
3.56 Voges – proskeur test (V.P. test)
3.57 Sugar fermentation
CHAPTER FOUR:
4.0 Results of Analysis
CHAPTER FIVE:
5.0 Discussion
5.1 Conclusion
References
Appendix 1
Appendix 2
