scholarly journals The Quality of Rainwater Collected from Roofs and the Possibility of Its Economic Use

Resources ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 12 ◽  
Author(s):  
Monika Zdeb ◽  
Justyna Zamorska ◽  
Dorota Papciak ◽  
Daniel Słyś

The large temporal and spatial variability of rainwater quality, as well as the relatively small number of tests, makes the preliminary assessment of its economic exploitation difficult. Determining the relationship between the conditions and location of rainwater collection and rainwater quality would help indicate the range of options for rainwater use, as well as the parameters that require improvement. The aim of the presented article is to establish the physical, chemical, and microbiological parameters of different rainwater sources and, from the results obtained, determine the possibilities for its safe use in households. The research was carried out for two years. Samples of rainfall were collected from spring to fall from the following roofing materials: Concrete roof tiles, ceramic roof tiles, galvanized steel sheet, and epoxy-coated terrace. The physical, chemical, and microbiological quality were assessed on the basis of the pH, turbidity, electrical conductivity, the concentration of biogenic compounds, the concentration of chosen elements, the number of Escherichia coli, and the number of fecal streptococci. Significant bacterial contamination, decreased pH, and increased turbidity were identified in the water, depending on the parameters of the roofing washed by the rainfall and the intensity and frequency of precipitation.

2019 ◽  
Author(s):  
Monika M. Zdeb ◽  
Justyna Zamorska ◽  
Dorota Papciak ◽  
Daniel Słyś

Abstract. The large variability in rainwater quality both in time and location as well as the relatively small number of tests make the preliminary assessment of economic exploitation of these waters difficult. Determining the relation between the conditions and location of rainwater collection and rainwater quality would help to indicate the range of options for rainwater use as well as parameters that require improvement. The aim of the presented article is to establish chosen physical, chemical and microbiological parameters of rainwater and, based on the results obtained, to determine the possibilities for a safe use of these waters in households. The research had been carried out for two years. Samples of chosen rainfalls were collected from spring to autumn from the following roofing materials: concrete roof tiles, ceramic roof tiles, zinc coated metal sheets and epoxy coated. The physical, chemical and microbiological quality assessment has been conducted basing on the following parameters: reaction, turbidity, electrical conductivity, concentration of biogenic compounds, concentration of chosen elements, number of Escherichia coli as well as number faecal streptococci. A significant bacterial contamination, a decreased pH and an increased turbidity of rainwaters were identified, depending on the parameters of the roofing washed by rainfalls and the intensity and frequency of precipitation.


2020 ◽  
Vol 9 (2) ◽  
pp. 218
Author(s):  
Putri Yanesya ◽  
Betti Janusari ◽  
Zenna Azerine Kalista ◽  
Dini Junita

Jenang, or what is often called dodol, slab, or gelamai, includes dense, chewy, half-processed products. Jenang, which was innovated from chayote, has a relatively short shelf life, which is only able to survive 3-5 days at room temperature (27ºC). Therefore, a good packaging is needed that can extend the shelf life of one of them is edible coating, which is the packaging of edible materials. Edible coating is one of the efforts that can be done to maintain the quality of a food. The purpose of this study was to determine the quality and estimation of chayote with and without edible jenang based on physical, chemical, and microbiological parameters. In this study using the analysis of water content, peroxide numbers, and total microbes and using the edible dip method. From the research it can be seen that the chayote jenang based on physical quality in edible samples can maintain the water content so that the texture remains elastic compared to without edible until the 15th day. Based on the chemical quality in jenang squash with edible, oxidation only occurred after storage on the 22nd day. Microbiological quality in the conjoined pumpkin jenang coated with edible or without edible was overgrown with a total amount of yeast mold ≥300,000 Cfu / g.


2019 ◽  
Vol 4 (1) ◽  
pp. 65
Author(s):  
Sandna Larissa Freitas Santos ◽  
Leandro Lima de Vasconcelos ◽  
Rogério Nunes dos Santos

Os intensos períodos de estiagem e pela concentração que a água adquire quando os níveis dos reservatórios estão baixos torna-se evidente a ausência da qualidade da água consumida pela população. O estudo teve como objetivo avaliar os parâmetros físico-químicos e microbiológicos da água para consumo no município de Itapiúna-CE. Estudo do tipo experimental, prospectivo, transversal e com abordagem do tipo qualitativo e quantitativo. Foram analisadas 4 amostras de 500 mL cada, uma do Açude Castro e de três locais escolhidos nas residências de pontos estratégicos de distribuição pela concepcionária, da água usada para consumo no município de Itapiúna-CE no mês de outubro de 2016. Para seleção das amostras foram adotados os critérios de inclusão: água do açude castro (Amostra A), e três amostras de residências, consideradas a água retirada diretamente do registro da Cagece, escolhidas aleatoriamente dos bairros do município. As amostras apresentaram cloretos alterados quando comparadas às quantidades estabelecidas pela Portaria 2914/2011 do Ministério da Saúde (MS). A respeito aos parâmetros como Sólidos Totais, Condutividade, Cloreto e Dureza, os valores também encontrou-se valores superiores. A amostra A (Açude Castro) obteve pH de 8.81 e apresentou alcalinidade devido a carbonatos (80 mgCO3/L) e a bicarbonatos (150mg CaCO3/L). Verificou-se que 50% das amostras apresentaram presença de coliformes totais e coliformes fecais, evidenciando contaminação da maioria das amostras analisadas. Contudo, de acordo com as análises realizadas, as amostras não obedecem ao padrão de potabilidade, tornando á água imprópria para o consumo humano. PHYSICAL-CHEMICAL AND MICROBIOLOGICAL QUALITY OF WATER FOR CONSUMPTION IN RESIDENCES OF A TOWN IN THE SERTÃO CENTRAL ABSTRACT Factors such as long periods of drought and the physical and chemical characteristics of water influence in the quality of water consumed by the population, leading to health problems. This study aimed at evaluating the physical-chemical and microbiological parameters of water for consumption in the town of Itapiúna-CE. Four samples of 500 mL each were analyzed, one from Açude Castro and three from chosen places in the residences of strategic sites of distribution by the water company for consumption in the town of Itapiúna-CE in October 2016. For sample selection it was adopted the inclusion criteria: water from Açude Castro (sample A), and three samples of residences, considered the water withdrawn directly from Cagece register, randomly chosen from neighborhoods of the town. The samples present altered chlorides compared to the established quantities by the Consolidation Ordinance No. 5 of September 28, 2017 of the Ministry of Health (MS). Regarding the parameters such as total solids, conductivity, chloride and hardness, were also found higher values. Sample A (Açude Castro) obtained pH of 8.81 and presented alkalinity due to carbonates (80 mgCO3 / L) and bicarbonates (150 mg CaCO3 / L). It was verified that 50% of the samples presented total coliforms and fecal coliforms, evidencing contamination of most of the samples analyzed. So, according to the analysis carried out, the samples did not obey the standard of potable water, making the water unfit for human consumption.


Anaerobe ◽  
2011 ◽  
Vol 17 (6) ◽  
pp. 351-353 ◽  
Author(s):  
V. Gerokomou ◽  
C. Voidarou ◽  
A. Vatopoulos ◽  
E. Velonakis ◽  
G. Rozos ◽  
...  

Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform


2016 ◽  
Vol 79 (5) ◽  
pp. 781-788 ◽  
Author(s):  
JIM McLAUCHLIN ◽  
HEATHER AIRD ◽  
ANDRE CHARLETT ◽  
NICOLA ELVISS ◽  
ANDREW FOX ◽  
...  

ABSTRACT Outbreaks of foodborne illness caused by Bacillus cereus and Listeria monocytogenes in England associated with meat pie consumption were detected in 2012. To obtain baseline data for pies unrelated to outbreaks, 862 samples of ready-to-eat meat pies were collected at retail or from catering facilities in England in 2013 and examined to enumerate food-poisoning bacteria and indicator organisms using Organization for Standardization (ISO) methods for Listeria spp. including L. monocytogenes (ISO 11290), Clostridium perfringens (ISO 21528), coagulase-positive staphylococci including Staphylococcus aureus (ISO 6888), Bacillus spp. including B. cereus (ISO 1737), Escherichia coli (ISO 16649), Enterobacteriaceae (ISO 21528), and aerobic colony counts (ACCs; ISO 4833). Microbiological quality was satisfactory in 94% of samples, borderline in 5%, and unsatisfactory in 1%. The proportion of pies from markets that were borderline or unsatisfactory significantly increased, and the proportion of borderline or unsatisfactory pies from supermarkets significantly decreased. Among the refrigerated (0 to 15°C) pies, microbiological quality significantly decreased in pies stored at >8°C and further significantly decreased at in pies stored at ambient temperature (>15 to 25°C). Samples collected at 25 to 40°C had the highest proportion of borderline or unsatisfactory results, but results improved in pies stored at >40°C. The most common cause for borderline or unsatisfactory results was elevated ACCs (5% of all samples). Within the individual microbiological parameters, borderline or unsatisfactory results resulted from elevated Enterobacteriaceae or Bacillus levels (10 samples for each), C. perfringens levels (2 samples), and S. aureus or E. coli levels (1 sample each). L. monocytogenes was recovered from one pie at <10 CFU/g. A literature review revealed a range of microbiological hazards responsible for food poisoning and meat pie consumption, and surveillance data from 1992 to 2012 from England indicated that C. perfringens was the most commonly reported cause of outbreaks of foodborne illness.


2021 ◽  
Vol 8 (1-2) ◽  
pp. 11-16
Author(s):  
Sanja Furmeg ◽  
Lana Feher Turković ◽  
Ana Mojsović-Ćuić ◽  
Vesna Jaki Tkalec ◽  
Maja Kiš

In this study, microbiological quality of drinking water deriving from the private wells from Koprivnica-Križevci County was investigated. A total of 287 samples from different locations were collected during 2018 and analysed for the following microbiological parameters: total coliforms, Escherichia coli, Enterococcus spp., Clostridium perfringens, Pseudomonas aeruginosa, and the number of aerobic heterotrophic bacteria at 36 °C and 22 °C. The results showed that 24 % of the analysed water samples were of unsatisfactory microbiological quality, with high incidence of faecal contamination. Well water is still the main source of drinking water for many residents of this County, especially in its rural parts, so continuous monitoring and disinfection of drinking water deriving from private wells is of exceptional importance for the public health.


Author(s):  
Carmen LAZAR ◽  
Ancuta Mihaela ROTAR ◽  
Sorin APOSTU ◽  
Georgiana BUZGAU

The quality and safety of grocery became a consumers’ right that affects directly the quality of life. Thus, the issues referring to the safety of grocery is in the center of attention of the institutions created for protecting the customers’ best interests. The bio milk can be defined as milk with zero quality defects. This means that the milk corresponds to all quality criteria, respectively nutritional, sanitary, bacteriologic, technologic, sensorial, and psycho-social. The microbiological analyses that are described in the paper have the purpose of monitoring the microbiological parameters listed COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs and REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 laying down specific hygiene rules for food of animal origin. The research was made during the validity period of the 3 types of milk that were studied (eco milk, UHT milk, conventional) respectively the product in the first day of validity, in the middle of the validity period and in the last day of validity. The methods used represented both rapid and classic standardized techniques, using media of enrichment, isolation and confirmation, characteristic to each method. After the realised determinations referring to some microbiological characteristics of the conventional and ecological milk, through the validity period were observed some alterations related to the microbiological quality of milk.


2017 ◽  
Vol 15 (1) ◽  
Author(s):  
Dema Indah Sulistyorini ◽  
Sukiran Al Jauhari ◽  
Siti Surasri

ABSTRACTPetis is a pasta-like food made of fresh fish/shrimp. Petis is usually produced by IRT innon sanitary way. These conditions allow the pollution/contamination of the petis production, eitherby microorganisms, physical objects, or chemicals. This study aims to determine the quality ofpetis production in Socah, Bangkalan, Madura.This research is a descriptive research. Data were collectetd by observations andlaboratory tests. There were 3 petis industries in Socah, where we took samples.The results showed that the quality of petis in physical aspects were not qualified, thechemical aspects were good, and microbiological aspects of two samples were not eligible. Sanitaryconditions of the production-sites were less than 53.4%, but the domestic industry‟s score were68%.The final conclusion is that petis production in Socah Madura is ineligible, on physical andmicrobiological aspect. Only in chemical aspect they were eligible. It is recomended to the peopleto be careful in buying any petis from Socah, test the smell and texture before used for dressing infood.Keywords : Petis, Physical, Chemical and Microbiological Quality.


2020 ◽  
Vol 26 (3) ◽  
pp. 52-57
Author(s):  
SABRINA BOUCHELAGHEM ◽  
SAMIA MOUISSI ◽  
CHAIMA BENZERAA ◽  
ROUMAISSA KHALFOUN

The present work aims to assess the physico-chemical and microbiological parameters of the waters of the three sources (Ain Bergougaya, Ain Sigleb and Siporex) in the region of Oum el Teboul wilaya of El Tarf. Parameters such as temperature, pH, conductivity and salinity were measured in situ with a field multimeter. Hardness (62 mg/L to 266 mg/L), salinity (0.01 to 1 mg/L). From a microbiological point of view, there has been no evidence of the complete absence of germs of contamination such as total coliforms and fecal coliforms. This study compared to the drinking water standards shows that the waters in the area studied are of good quality.


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