Comparative Analysis of Hydration Status and Microbial Quality of Tap Water Between Urban and Rural Settings in the Ashanti Region of Ghana.

Abstract

Maintaining proper hydration is crucial for human health, physiological functions, and cognitive performance. This study sought to determine the hydration status and the microbial safety of tap water in an urban setting (Kwame Nkrumah University of Science and Technology Campus) and a rural community (Adjamesu) in the Ashanti Region of Ghana. The water safety perception and hydration status of 171 study participants aged 10-61 years were assessed. Six taps were randomly selected at each site in triplicates, resulting in 36 water samples. The microbial quality of the water was assessed by testing for heterotrophic bacteria, coliforms, Staphylococcus aureus, and Salmonella. The physicochemical quality of the water samples was assessed with a pH meter. About 68.9%, 20%, and 11.1% of participants were minimally dehydrated, significantly dehydrated, and well hydrated, respectively. Furthermore, 86.7% of the urban participants did not depend on tap water (p < 0.001) compared to 46.9% of the rural participants (p = 0.579). Moreover, 78.9% of the urban participants did not trust the quality of tap water (p < 0.001), compared to 38.3% of rural dwellers (p = 0.035). The water microbial quality assessment of both the rural and urban water samples indicated the presence of some heterotrophic bacteria at similar levels (p = 0.0649) between 7.0 × 10⁰ ± 1.15 and 5.93 × 10³ ± 5.51 cfu/mL. Some coliforms in the samples exceeded safe limits with those of the rural communities recording higher levels of contamination. Further assessment revealed the absence of pathogenic bacteria such as Escherichia coli, Salmonella, or Staphylococcus aureus. However, regular monitoring and evaluation of tap water quality are crucial, given its significance as a primary hydration source for the general population. Additionally, it would be advisable for consumers to treat their water further when using it for cooking and drinking to prevent any adverse health effects.