Assessment of Bacterial and Fungal Contaminants from Some Restaurants Wastewater in Karji, Chikun Local Government Area, Kaduna State, Nigeria
DOI:
https://doi.org/10.70882/josrar.2025.v2i5.111Keywords:
Bacteria, Fungi, Restaurant, WastewaterAbstract
The relevance of restaurants in a society can never be overemphasized. However, improper management of waste water being generated by these restaurants poses a great deal of health risks by the interacting pathogenic microorganisms from the waste water with man. This study investigated the presence and diversity of bacteria and fungi in wastewater from selected restaurants at Karji Chikun Local Government Area, Kaduna State. Wastewater samples were collected from 3 restaurants in duplicate and analyzed for bacterial and fungal contaminants using standard microbiological methods. The results showed that all wastewater samples contained high levels of bacterial and fungal contaminants, including pathogenic species. Eight bacterial species (E. coli, Klebsiella pneumoniae, Bacillus sp, Salmonella sp, Enterobacter sp, Shigella sp, Staphylococcus sp, and Pseudomonas sp) accounted for 8 (55.12%) while Six fungal isolate (Mucor sp, Aspergillus fumigatus, Aspergillus niger, Candida sp, Rhizopus stolonifer and Penicillium sp) accounted for 6 (44.88%). The most common bacterial isolates were Escherichia coli, Salmonella sp., Pseudomonas sp., Klebsiella pneumoniae, Bacillus sp., Enterobacter sp., Shigella sp., and Staphylococcus sp, while the dominant fungal species were Aspergillus fumigatus, Penicillium spp., Candida spp., Rhizopus stolonifer, Aspergillus niger, and Mucor sp. The study highlights the need for effective wastewater management practices in restaurants to prevent environmental pollution and protect public health. The findings of this study can inform policy decisions and wastewater management strategies in Karji and similar settings. The research recommends regular monitoring of restaurant wastewater, implementation of proper wastewater treatment systems, and education and training programs for restaurant staff on wastewater management and best hygiene practices.
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