Comparing the Parasitological Quality of Water Used in Low and High Level Restaurants in an Urban Setting in Nigeria

Abstract

This study aimed at comparing the parasitological status of water used by some restaurants in Owerri metropolis, Imo State from May, 2019 to February, 2020. Seventy one water samples collected across the vending types (high level and low level restaurants) were evaluated for parasite contamination using standard methods. Data obtained was statistically analyzed with p-value set at 0.05 significance level. The result showed that 14.70% (5) of the samples from high-level restaurants were contaminated. Eleven (29.73%) of the 37 samples from low-level restaurants were contaminated with parasites. Statistical analysis showed the prevalence of contaminated water samples from the 2 vending types was significantly different (p˂ 0.05). The result revealed that 11 (36.36%) of the 30 sampling sites used contaminated water with high-level restaurants recording the lower prevalence. The selected sites showed no significant difference in the occurrence of contaminated water (p˃ 0.05). Three parasites were isolated from 18 (25.35%) of 71 water samples from the two vending types. The parasites identified were Cryptosporidium oocyst with an occurrence rate of 8.85% (6), Giardia spp.,8 (11.25%), and Entamoeba spp., 5(5.64%). Statistical analysis showed that the species-specific prevalence was not statistically significant (p˃0.05). The overall concentration of parasites in the study was 2.00 oocyst/cyst in 100ml of water. Furthermore, low-level restaurants recorded non-significant higher parasite prevalence of 32.86% with a concentration of 1.8 oocyst/cyst per 100ml of water, as against 31.00% with a concentration of 2.4 oocyst/cyst per 100ml of water observed in high-level restaurants (p˃ 0.05). The findings therefore suggest that parasitic organisms are maintained by a viable ecosystem which thrive in the restaurants and exposes customers to a cycle of endless parasitism. There is need for government and restaurant management to provide safe water supply while maintaining and enforcing sound hygiene and safety measures.