ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF Escherichia coli ISOLATED FROM GOAT AND POULTRY INTESTINE

 ABSTRACT 

Forty (40) fecal specimens from poultry and goat were inoculated into Eosin methylene blue agar and Mac Conkey agar for the isolation and characterization of Escherichia coli. Biochemical tests and Sugar utilization test were carried out on the isolate for further identification. Antibiotics such as Ampicillin  (30µg),  Ceporex  (10µg), Tarivid (10µg), Nalidixic acid (30µg), Reflacine (10µg), Gentamicin (10µg), Augmentin (30µg), Ciproflox (10µg), Septrin (30µg) and Streptomycin (30µg) were used to carry out the antimicrobial sensitivity test on E. coli isolates.  E. coli isolates from goat fecal materials was most sensitive to Ciproflox (84.4%), Streptomycin (56.2%), Ceporex (53.1%), Tarivid (50%), Gentamicin (46.9%), Reflacine (46.9%).  None was completely resistant to the isolate. E. coli isolates from poultry fecal materials was most sensitive to Ciproflox (86.7%), Tarivid (56.7%), Augmentin (46.7%), Gentamicin (46.7%) with none showing total resistance. Therefore, Ciproflox is the antibiotics that showed the highest rate of sensitivity and can be used in the treatment of E. coli infection in poultry at Michael Okpara University poultry farm and in goats at Ahia-eke goat market. 

TABLE OF CONTENTS

Dedication ﾿ i

Acknowledgment ﾿ ii

Table of contents ﾿ iii

List of tables ﾿ vii

List of figures ﾿ viii

Abstract ﾿ ix

CHAPTER ONE ﾿ 1

1.0 ﾿ INTRODUCTION ﾿ 1

1.1 ﾿ AIMS AND OBJECTIVES ﾿                                                                            2

CHAPTER TWO                                                                                                     3

2.1 ﾿ LITERATURE REVIEW          ﾿ 3                                                                             

2.2 ﾿ MICROBIOLOGY OF MEAT ﾿ 3

2.3 ﾿ MEAT CONTAMINATION ﾿ 3

2.3.1 ﾿ SOURCES OF CONTAMINATION ﾿ 4

2.4 ﾿ MEAT SPOILAGE ﾿ 6

2.4.1 ﾿ CHARACTERISTICS OF MEAT SPOILAGE ﾿ 7

2.4.2 ﾿ FACTORS AFFECTING MICROBIAL GROWTH ﾿ 8

2.4.2.1 ﾿ INTRISIC FACTORS ﾿ 8

2.4.2.2 ﾿ EXTRISIC FACTORS ﾿ 10                

2.5 ﾿ MEAT PRESERVATION ﾿ 11

2.5.1 ﾿ PRINCIPLES OF MEAT PRESERVATION ﾿ 12

2.5.2 ﾿ METHODS OF MEAT PRESERVATION ﾿ 13

2.5.2.1 ﾿ BIOPRESERVATION AND NATURAL ANTIMICROBIALS ﾿ 13

2.5.2.2 ﾿ LOW TEMPERATURE METHOD ﾿ 13

2.5.2.3 ﾿ USE OF CHEMICALS ﾿ 15

2.5.2.4 ﾿ TRADITIONAL METHODS OF PRESERVING MEAT ﾿ 17

2.6 ﾿ ANTIMICROBIAL AGENTS ﾿ 18

2.6.1 ﾿ TYPES OF ANTIBIOTICS AND THEIR MODE OF ACTION ﾿ 19

CHAPTER THREE ﾿ 22

3.0 ﾿ MATERIALS AND METHOD ﾿ 22

3.1 ﾿ STUDY AREA ﾿ 22

3.2 ﾿ MEDIA PREPARATION ﾿ 22

3.3 ﾿ SAMPLE COLLECTION ﾿ 22

3.4 ﾿ ISOLATION OF THE ORGANISM ﾿ 22

3.5 ﾿ IDENTIFICATION OF THE ISOLATES ﾿ 23

3.5.1 ﾿ GRAM STAIN ﾿ 23

3.5.2 ﾿ BIOCHEMICAL TESTS ﾿ 23

3.5.2.1 ﾿ CATALASE TESTS ﾿ 23

3.5.2.2 ﾿ COAGULASE TEST ﾿                                 24

3.5.2.3 ﾿ MOTILITY TEST ﾿ 24 

3.5.2.4 ﾿ INDOLE TEST ﾿ 24

3.5.2.5 ﾿ CITRATE TEST ﾿ 24

3.5.2.6 ﾿ SUGAR FERMENTATION ﾿ 25

3.6 ﾿ ANTIBIOTIC SENSITIVITY TEST OF E. coli ISOLATES ﾿ 25

3.6.1 ﾿ MCFARLAND STANDARD PREPARATION ﾿ 25

3.6.2 ﾿ INNOCULUM PREPARATION ﾿ 25

3.6.3 ﾿ INNOCULATION OF AGAR PLATES ﾿ 26

CHAPTER FOUR ﾿ 27

4.0 ﾿ RESULTS ﾿ 27

4.1 ﾿ COLLECTION OF SAMPLES ﾿ 27

CHAPTER FIVE ﾿ 37

5.0 ﾿ DISCUSSION AND CONCLUSION ﾿ 37

5.1 ﾿ DISCUSSION ﾿ 37

5.2 ﾿ CONCLUSION ﾿ 38

REFERENCES ﾿ 39 

LIST OF TABLES

Table1. Identification and characterization of E. coli isolate ﾿       28

Table2. Prevalence of E. coli isolated from goat and poultry ﾿       29

Table3. Inhibition zone diameter of test antibiotics against isolates of E. coli from poultry ﾿        30 

Table4. Inhibition zone diameter of test antibiotics against isolates of E. coli from goat    32

Table5. Antimicrobial sensitivity and resistance pattern of E .coli isolates from goat (%)         34

Table6. Antimicrobial sensitivity and resistance pattern of E. coli isolates from poultry(%)     35

LIST OF FIGURES

Fig.1 ﾿ Susceptibility pattern of E. coli strains to different antibiotics ﾿ 36