Background: Food borne outbreaks have been associated with sourcing unsafe food. Therefore, the first preventative strategy should be to source safe food. Even if the sourced food is safe, measures need to be put in place to ensure that it remains safe during the transfer, storage, preparation and serving activities that follow. An understanding of the ship food supply and transfer chain will help to illustrate the points at which the food can become contaminated en route to the point of consumption. Objectives: The study was conducted in selected sea port in the core Niger Delta to assessed the microbiological quality of food served at different ship galley to crew and passengers and compered it to standard. Methods: Samples of food were taken from three (Port Harcourt Area one (PHSP), Warri (WSP) and Koko (KSP)) seaports within the South-South zone for laboratory analysis to uncover food spoilage microorganisms capable of causing disease outbreak among ship which could result to Trans border diseases. Eleven samples of different ready to eat food were collected from the locations, which included cooked rice; fried fish, irish potato porridge, vegetable soup, griki, pepper soup, fried irish potato, salad and bread were collected randomly. The samples were prepared and analyzed using standard procedures. Mean viable counts of aerobic and anaerobic bacteria were determined, ranging from (13×103cfu/g to 78×104 cfu/g) for ready to eat food. Results: Based on the finding KSP I, KSP J and KSP K food samples had the highest bacterial contamination on food while WSP F, WSP G and WSP H food samples had the least with the following isolates Salmonella spp, Nocardia spp, Shigella spp, Listeria spp, Bacillus cereus, Leuconostoc spp, Acinetobacter spp, Acetobacter spp, campylobacter spp, Clostridium spp and Vibrio spp which revealed that the isolates were susceptible to any of these antibiotics Septrin, Chloramphenicol, Gentamycin, Tarvid, Streptomycin, Reflacin, Augumetin, Ceporex, Nalidixic acid, Ampicillin, Ciproflox, Penicillin and Erythromycin. Conclusion: Thus, ships operators and regulatory body are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food and maintain adequate food temperature at all time.

Essentiality of water sustain life, and a satisfactory supply must be readily available to promote health, prolong life expectancy and prevent diseases. This study assesses the sources and quality of drinking water in Piwoyi community of Federal Capital Territory, Abuja, Nigeria. Thirty-five (35) Boreholes and Two (2) Sachet water were identified sources of drinking water in Piwoyi Community. Six Samples (5 Boreholes and 1Sachet water) were selected at random and analyzed in the laboratory. The Physicochemical parameters examined include electrical conductivity (EC), pH, temperature, turbidity, dissolve oxygen (DO), chloride, total hardness, alkalinity, nitrate, calcium, magnesium, phosphate, phosphorous, sulphate, sodium, potassium, fluoride, bicarbonate, nitrate-nitrogen, nitrite, copper, iron and zinc; and Microbiological parameters include Coliforms, E-coli and Faecal Strep. The results of analysis shows significant concentration of physicochemical and microbiological parameters in the samples of water analyzed according to Nigerian Standard for Drinking Water Quality thereby makes the water unsafe for drinking. Drinking from these sources of water will pose serious health risk to the people of Piwoyi Community. Therefore, the study helps to identify the contaminated locations as well as assist to follow emerging remedial measures toward controlling the contamination source in the community. It also recommends continuous monitoring and enforcement of environmental violations, aggressive sensitization on water sanitation and hygiene; adequate purification of water at domestic level; and government support on potable water supply and establish reasonable management strategies for sustainable water quality protection toward protecting public health.