Microbial and Chemical Assessment of Campus Water Filling Stations and Water Fountains

Introduction: Water filling stations for reusable bottles on college campuses are increasing yet have not been investigated for hygiene, microbial levels, and chemical water quality. Reusable water bottles are unique as the user dictates the cleaning regimen but can refill anywhere. Filling station conditions and reusable water bottle use may impact public health as well as food safety in foodservice due to cross-contamination.

Purpose: The purpose of this study was to enumerate microbial populations on public water fountains and filling stations to determine the influence of reusable water bottles on public water structures.

Methods: Buildings (n=4) with a water fountain and filling station were assessed and sampled three times over three months. Swabs were used to sample the spouts and a 10 cm² area on the water fountain and filling station. Water samples were taken at each location for chemical (pH, chlorine, and metals) and microbial evaluation. Dilutions were prepared using 0.1% peptone and plated to Petrifilm™ Aerobic Count Plates (APC) (48 h; 35°C) and Petrifilm™ E. coli/Coliform (24 h; 35°C). Two reviewers assessed the hygiene using a rubric. Student’s t-tests were used to determine statistical differences between the fountains and filling stations (α=0.05).

Results: Filling stations had higher APC (10.4x10³ CFU/cm²) than fountains (8.8 CFU/cm²) (P<0.05) in the 10 cm² swabbed area. Water fountain and filling station spouts and water chemistry were not different (P>0.05). Coliforms were present at three of four filling station sites in the 10 cm² swabbed area while coliforms were not found at fountain sites. Reviewers evaluated the filling stations to be less clean than water fountains (P<0.05).

Significance: Data suggests poor sanitation and hygiene exists at filling stations compared to fountains. The poor sanitation of filling stations and frequent reusable water bottle use may provide cross-contamination opportunities at filling stations and foodservice establishments, thus impacting public health and food safety.