Physicochemical and bacteriological analysis of the quality of sachet water and their source point (spring box) consumed in Bo city, Sierra Leone

This study was conducted to assess the physical, chemical, and bacteriological parameters of five- brand of sachet water, and their source point consumed in Bo city, southern Sierra Leone. The physical parameters include: pH, temperature, turbidity, total dissolved solid, and conductivity; chemical parameters include: Residual Chlorine, Magnesium, Potassium, Nitrite, Ammonia; and bacteriological parameters include: Escherichia coli, fecal coliform, and non-fecal coliform. Samples were collected and conveyed to the laboratory within 30 min. The result analyzed shows that the physical, chemical and bacteriological parameters of the Spring Box, and the five-brand were in conformity with the World Health Organization (WHO) guidelines. However, the pH of four-brand and the Spring Box fell below WHO standards (6.50-8.50), only Tee Spring had a pH which is within the permissible limit. The temperature of the Spring Box, and the five-Brand fell above the WHO standard (25.00°C). It can be said that the physical, chemical, and bacteriological parameters of all the five-brand and the Spring Box, are all within the WHO guidelines limit, and therefore fit for drinking. Key words: pH, WHO, brands, sachet, parameter.