Antibiogram Of Microorganisms Of Public Health Importance Isolated From Cow Offals

ABSTRCT

This study evaluated the Antibiogram of microorganisms of public health importance isolated from offal of cow. In this study, a total of five (5) bacterial genera were isolated include; Staphylococcus aurues, Escherichia coli, Shigella species, Pseudomonas species, and Salmonella species. It was observed in this study that Escherichia coli and Staphylococcus aurues are the most frequently distributed isolates among the samples with a high percentage occurrence of 12 (33.3%) and 10 (27.7%), followed by Shigella species 4 (11.1%), Pseudomonas species 3(8.3%), and Salmonella species 7(19.4%). It was also revealed in this study that the antibiotic susceptibility and resistant profile for Gram negative and Positive isolates varied from sample to sample as well as isolate to isolate with Staphylococcus species having high degree of susceptibility to the antibiotic drug Ceprofloxacin, Erythromycin, Levofloxacin, Rifampicin antibiotics in almost all the cow offals. In this study it was also recorded that Erythromycin, Streptomycin and Augumentin antibiotic showed appreciable effect against Gram Negative isolates. In the case of resistant to antibiotics tested in this study, all Gram Negative species isolated showed high level resistance against Ofloxacin, Nalidixic Acid and Chloramphenicol used in this study. Conclusively, this present study showed that Escherichia coli, and Staphylococcus aurues were the most prevalent and frequently distributed Gram Negative and Positive pathogens isolated from the offals under study; and these organisms are multiple resistant to some commonly used antibiotics especially Ofloxacin, Nalidixic Acid and Chloramphenicol. It is to report that Ciprofloxacin and Gentamicin antibiotic could be of alternative of choice to use and to control Gram-Negative and Positive bacterial infection as an effective antibacterial agent.

TABLE OF CONTENTS

Title Page ﾿   ﾿   i

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of Contents ﾿ vi

List of Tables ﾿ vii

Abstract ﾿ ix

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aim and Objectives ﾿ 2

CHAPTER TWO

2.1 ﾿ Literature Review ﾿ 3

2.1.1 ﾿ Brief Description of Offals ﾿ 3

2.2 ﾿ Sources of Contamination of Meat and Meat Products from Animals (Cattle) ﾿ 4

2.2.1 ﾿ Animals Presented for Slaughter ﾿ 4

2.2.2 ﾿ Abattoir Waste ﾿ 5

2.3 ﾿ Microorganisms of Public Health Importance Isolated from Animal Offal ﾿ 6

2.3.1 ﾿ Salmonella spp. ﾿ 6

2.3.2 ﾿ Staphylococcus aureus ﾿ 7

2.3.3 ﾿ Escherichia coli ﾿ 8

2.3.4 ﾿ Bacillus species ﾿ 10

2.3.5 ﾿ Klebsiella species ﾿ 11

2.3.6 ﾿ Pseudomonas aeruginosa ﾿ 12

2.4 ﾿ Problems of Antibiotics Resistance and its Consequences ﾿ 13

2.4.1 ﾿ Consequences ﾿ 13

2.5 ﾿ Zoonotic Infection Associated with the Consumption of Contaminated 

﾿ Offal and Meat of Animal ﾿ 15

2.5.1 ﾿ Bovine Spongiform Encephalopathy (BSE) Infection ﾿ 16

2.5.2 ﾿ Clostridium botulinum Infection ﾿ 17

2.5.3 ﾿ Clostridium perfringens Infection ﾿ 17

2.5.4 ﾿ Escherichia coli Infection ﾿ 17

2.5.6 ﾿ Listeria monocytogenes Infection ﾿ 18

2.5.7 ﾿ Scrapie Infection ﾿ 18

2.5.8 ﾿ Salmonella Infection ﾿ 18

2.6 ﾿ Transmission of Infection Caused by Salmonella spp. ﾿ 19

2.7 ﾿ Public Health Aspect of Bovine Salmonellosis ﾿ 19

2.7.1 ﾿ Treatment ﾿ 20

CHAPTER THREE

3.0 ﾿ Materials and Methods ﾿ 22

3.1 ﾿ Sample Collection ﾿ 22

3.2 ﾿ Sterilization Method ﾿ 22

3.3 ﾿ Media Used and Preparation ﾿ 22

3.4 ﾿ Isolation and Enumeration of Isolates ﾿ 22

3.4.2 ﾿ Purification, Characterization and Identification of Isolates ﾿ 23

3.5 ﾿ Microbial Characterization and Identification ﾿ 23

3.5.1 ﾿ Identification of Bacterial Isolates ﾿ 23

3.5.1.1 ﾿ Gram Staining ﾿ 23

3.5.2 ﾿ Biochemical Tests ﾿ 24

3.5.2.1 Indole Test ﾿ 24

3.5.2.2 ﾿ Carbohydrate Utilization Analysis ﾿ 24

3.5.2.3 ﾿ Catalase Test ﾿ 24

3.5.2.4 ﾿ Oxidase Test ﾿ 25

3.5.2.5 Coagulase Test ﾿ 25

3.5.2.6 Citrate Utilization Test ﾿ 25

3.5.2.7 ﾿ Motility Test ﾿ 25

3.6 ﾿ Antibiotic Susceptibility Testing ﾿ 26

CHAPTER FOUR

4.0 ﾿ Results ﾿ 27

CHAPTER FIVE

5.0 ﾿ Discussion, Conclusion and Recommendations ﾿ 33

5.1 ﾿ Discussion ﾿ 33

5.2 ﾿ Conclusion ﾿ 36

5.3 ﾿ Recommendations ﾿ 36

﾿ References 

Appendix