ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF SALMONELLA FROM POULTRY INTESTINAL FLUID.

ABSTRACT

Fifty (50) poultry intestinal fluid samples were collected from Ubani market in Umuahia. The intestinal fluid samples were subjected to laboratory analysis to isolate the Salmonella spp. Out of the 50 samples collected, Salmonella species were isolated in 38(76%) of the samples.The antibiotic sensitivity profile of the isolates were determined using  Kirby –Bauer disc diffusion method. The result revealed that 17(44.7%) isolates were sensitive to gentamicin followed by ofloxacin with 9(23.7%) sensitive isolates, 6(13.8%) isolates were sensitive to ceftriaxone, none of the isolates was sensitive to erythromycin. The 38(100%) isolates were resistant to augumentin, cloxacillin, cefuroxime, ceftazidine and as such did not produce any zone of inhibition. High levels of resistance to antibiotics that are used commonly in the poultry can be a warning to health and this information must be used to form important strategies for improvement of infection control. 

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgments iv

Table of Contents v

List of Tables viii

List of figure ix

Abstract x

CHAPTER ONE

1. Introduction 1

1. Aims and objectives 3

CHAPTER TWO

2.0 Literature review 4

2.1 Salmonella 4

2.2 Pathogenesis of Salmonella spp. 6

2.3 Epidemiology of  salmonella spp. 8

2.4 Mode of transmission 10

2.5 Antimicrobial resistance 11

2.6 Mechanism of action of antibiotics 12

CHAPTER THREE

3.0 Materials and methods 15

3.1 Sample collection 15

3.2 Sterility of materials 15

3.3 Media used 15

3.4 Isolation 16

3.4.1 Serial dilution 16

3.4.2 Innoculation 16

3.4.3 Incubation   16

3.4.4 Sub-culturing and purification 16

3.5 Identification and characterization of salmonella 16

3.5.1 Motility test 17

3.5.2 Gram staining 17

3.6 Biochemical tests 18

3.6.1 Catalase test 18

3.6.2 Coagulase test 18

3.6.3 Oxidase test 18

3.6.4 Indole test (using kovac’s reagent) 18

3.7 Susceptibility testing 19

CHAPTER FOUR

4.0 Results 20

CHAPTER  FIVE

5.0 Discussion, conclusion and recommendation 25

5.1 Discussion 25

5.2 Conclusion 26

5.3 Recommendation 26

References 27

Appendixes 

LIST OF TABLES

Table Title Page

1: Prevalence of Salmonella isolates in poultry intestinal fluid in Umuahia 21

2: Zone of inhibition of the various antimicrobial agent against

 Salmonella isolates from poultry intestinal fluid in Umuahia. 22

3: Identification and characterization of Salmonella isolate. 24

LIST OF FIGURES

Figure Title Page

1: Percentage of antibiotic sensitivity percentage effectiveness 

of Salmonella isolate to different antimicrobial agent. 23

CHAPTER ONE

1.0 INTRODUCTION

Samonella is a gram-negative, non-spore forming, rod shaped, facultative, intracellular anaerobic bacterium in the family Enterobacteriaceae trivially known as enteric bacteria (Todar, 2005). They are cytophillic, non-capsulated bacilli that are motile with petrichous flagella ranging in size from 2µm to 3µm by 0.6µm (Paul and Colin 2006). They metabolize glucose to acid; catalase-positive, oxidase-negative. However, they can also live under aerobic conditions. Salmonella lives on the intestinal tracts of warm and cold blooded animals i.e. humans and animals  (Todar, 2005)

The genus Salmonellae was ultimately named after an American Veterinary Pathologist, Daniel Elmer Salmon, although Theobald Smith, his partner and contemporary was the actual discoverer of Salmonellae enterica in 1,885 pigs. (Salmon and Smith 2006). Salmonellae are usually isolated on MacConkey agar, Xylose lysine deoxycholate agar (XLD) or Deoxycholate agar (DCA) and Salmonella shigellar agar (SSA). Salmonella species do not usually ferment lactose, most of them produce hydrogen sulphide on media containing ferric ammonium citrate which results in the formation of a black spot in the center of the colourless colonies.  

Salmonella is the most widely distributed bacteria that causes enteric fever or gastroenteritis, which is designated as food poisoning and is transmitted generally through contaminated food and water (Schlegel, 2002, Srivastava Srivastava, 2003). Salmonellosis is considered as one of the widespread food borne zoonoses in industrialized as well as developing countries (Molla et al, 2003).

Due to the ability of Salmonella to survive in meat an animal products that are not thoroughly cooked or not properly handled, animal products are the main sources of food borne Salmonellosis. (Akoachere et al; 2009). Salmonella is ubiquitous as it has been reported in diverse environment including water, grass, silage, decomposing organic matter, soil faeces (Hassan et al., 2000).

Sa   lmonella is a common inhabitant of the gastrointestinal tract of all animals, including cattle, chicken and goat and as a result of this beef and diary products can also serve as vehicles for human exposure to this organism. Many animal species harbor Salmonella and can act as potential reservoirs for human infections. Salmonella may enter the food chain through carcass contamination with animal faeces at slaughter and during processing, or through food handlers. (Hussein et al., 2010). Human infection may also occur through contaminated water, pests and exotic animals. (Hussein et al., 2010).

Contact with farm animals, pets and reptiles have also been associated with infection. (Kariuki et al., 2006). Direct cattle – to – cattle contact from other herds can also result in the introduction of Salmonella into diary farms. (Akhtar et al.,2010). The modernization of chicken farms and globalization of the bird breeding trade also  have played a role in infection (Velge et al., 2005) with several serotypes being isolated form retail poultry produces from many years back in various parts of the world (Rindhe et al., 2008). Another potential source of Salmonella transmission includes livestock feed (Akhtar et al., 2001, Davis et al., 2003).

 Prevalence of Salmonella in poultry meat using both traditional and conventional methods has been reported worldwide from retail outlets, retail markets and processing plants. It has been reported to be as low as 1.56% from a morocco poultry processing plant. (Cohen et al., 2007) and as high as 20% from a Poultry Processing Plant in USA. (Russel, 2009). In retail markets, prevalence was reported in broilers at 10.60%  in croation market (Kozacinski et al., 2006), 31% in India (Dahal, 2007), 35.5% in Mexico (Miranda et al., 2008) and 5.92% in Saudi Arabia (Moussa et al., 2010) in Nigeria, several have been reported with 11.1%. Prevalence in Calabar metropolis (Ukut et al., 2010) and 2% in Osogbo (Adesiji et al., 2011).

Confirmed cases of food borne illness caused by Salmonella bacteria carried by chicken through consumption of raw meat or uncooked meat usually appear within 3 days of contamination. However, the real impact of Salmonella food borne illness especially due to poultry meat is difficult to estimate in developing countries because there are few or no bacteriology laboratories available.

Effective antimicrobial therapy reduces morbidity and mortality from Salmonella food poisoning. Without therapy, illness may last for 3 – 4 weeks and fatality rates may increase. (Kelly et al., 2003). However, the appearance of antibiotic resistant strain is a global concern especially the Extended Spectrum Beta Lactamase producers which are known to be multidrug resistant.

1.1  AIMS AND OBJECTIVES

To isolate Salmonella from poultry intestinal fluid in Umuahia locality.

To characterize and identify Salmonella from poultry intestinal fluid in Umuahia locality

To determine the antimicrobial susceptibility pattern of Salmonella on poultry intestinal fluid in Umuahia locality. 

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