Antibacterial Susceptibility Profile Of Microorganisms Associated With Contamination Of Different Poultry Farm Products And Equipment In Umuahia

ABSTRACT

A total of sixty (60) samples were collected from body/eggs, feed trough, water trough, droppings, water and cage/walls using a sterile swab stick moistened with sterile water and were transferred immediately to the laboratory for bacteriological analysis. A total of 70 organisms comprising of five (5) bacteria species were isolated from the samples. These organisms incude;   Escherichia coli, Klebsiella sp. Proteus sp, Staphylococcus aureus and Streptococcus sp. Frequency distribution of isolates from particular sources showed that E.coli was the predominant organism found in the poultry environment with a percentage of 45.7% and Streptococcus spp. was the least occurring organism with 7.1%. Antibiotic susceptibility profile of bacteria isolates showed that all the isolates were sensitive to streptomycin and resistant to Septrin, Pefloxacin and Amoxicillin 

TABLE OF CONTENTS

Cover page

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vi

List of Figures ﾿ vii

Abstract ﾿ ix

CHAPTER ONE

1.0 ﾿ INTRODUCTION ﾿ 1

1.1 ﾿ Aims and Objectives ﾿ 3

1.2 ﾿ Statements of Problems ﾿ 3

1.3 ﾿ Significance of the Study ﾿ 4

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 5

2.1 ﾿ Poultry and its Environment ﾿ 5

2.2 ﾿ Bacterial pathogens Associated with birds and poultry farms ﾿ 6

2.2.1. ﾿ Enteropathogens ﾿ 6

2.2.2. ﾿ Non-enteropathogens ﾿ 9

2.3. ﾿ Susceptibility of Birds to Bacterial Infection ﾿ 13

2.4 ﾿ Zoonotic Diseases from Poultry and Birds ﾿ 16

2.5 ﾿ Management of poultry farms for reduction of Zoonotics and Food borne Illnesses ﾿ 22

2.5.1 ﾿ Farm Management ﾿ 22

2.5.2 ﾿ Animal waste Management ﾿ 24

2.6    ﾿ Factors Affecting Antibiotic Susceptibility Testing ﾿ 25

CHAPTER three

3.0 ﾿ Materials and Methods ﾿ 27

3.1 ﾿ Study Area ﾿ 27

3.2 ﾿ Sample Collection ﾿ 27

3.3 ﾿ Media and Materials used ﾿ 27

3.4 ﾿ Microbiological Analysis ﾿ 28

3.4.1 ﾿ Inoculation of Samples ﾿ 28

3.4.2 ﾿ Characterization of Bacterial Isolates ﾿ 28

3.5 ﾿ Gram Staining Technique ﾿ 28

3.6 ﾿ Biochemical Characterization of the Isolates ﾿ 29

3.6.1 ﾿ Catalase Test ﾿ 29

3.6.2 ﾿ Coagulase Test ﾿ 29

3.6.3 ﾿ Oxidase Test ﾿ 30

3.6.4 ﾿ Indole Test ﾿ 30

3.6.5 ﾿ Citrate Utilization test ﾿ 30

3.6.6 ﾿ Urease Test ﾿ 31

3.6.7 ﾿ The Methyl red (MR) Test ﾿ 31

3.6.8 ﾿ The Voges Proskauer Test ﾿ 31

3.6.9 ﾿ Motility Test ﾿ 31

3.6.10 ﾿ Hydrogen Sulphide Production (H2s) Test ﾿ 32

3.6.11 ﾿ Sugar Fermentation Test ﾿ 32

3.7 ﾿ Antibiotic Sensitivity Test ﾿ 33

3.7.1 ﾿ Disk Diffusion Method ﾿ 33

CHAPTER FOUR

4.0 ﾿ Results ﾿ 34

CHAPTER FIVE

5.0 ﾿ Discussion, Conclusion and Recommendation ﾿ 42

5.1 ﾿ Discussion ﾿ 42

5.2 ﾿ Conclusion ﾿ 43

5.3 ﾿ Recommendation ﾿ 43

REFERENCES ﾿ 44