ISOLATION AND IDENTIFICATION OF MICROORGANISMS IN POULTRY FEEDS SOLD IN ABA, ABIA STATE

ABSTRACT

Isolation and identification of microorganisms in poultry feeds sold in Aba, Abia state were carried out. sixteen poultry feed samples of four different brands of poultry feed which include Top feed, Vital feed, Animal care feed, Amobyng feed for  four stages of broiler namely  starter, grower, finisher and layer sold in Aba markets were analyzed for their microbial quality using standard microbiological methods for isolation and identification of microorganisms. The result revealed the presence of nine bacterial species and four fungal species. The mean count of the isolated organisms ranged as follows: total heterotrophic bacterial count, 6.8 x 103 cfu/g to 2.10 x106cfu/g;  coliform count, 3.3 x 102cfu/g to 1.03 x 105cfu/g; Escherichia coli count, 2.1 x 102 cfu/g to 8.0 x 104 cfu/g; Salmonella - Shigella count, 1.9 x 102 cfu/g to 5.0 x 103cfu/g; Staphylococcus aureus count, 2.0 x102 cfu/g to 7.0 x 104 cfu/g and fungal count, 1.0 x102 cfu/g to 3.0 x 102cfu/g.  The bacterial and fungal species isolated and their percentage occurrence were as follows Escherichia coli 10.9%, Bacillus species 5.1 %, Salmonella species 7.6%, Staphylococcus aureus 8.2%, Pseudomonas aeruginosa 3.9%,  Proteus vulgaris 6.9%,  Proteus mirabilis 2.5%, Enterobacter aerogenes 3.1%, Staphcylococcus  epidermidis 3.9%, Aspergillus species 14.6 %,  Fusarium  species 13.2%, Penicillium species 11.3%,  and Rhizopus species 8.9%. The presence of the above mentioned microorganisms in all the feed samples calls for attention in the production and storage method employed by the manufacturer, distributors and the sellers in the market.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                           ii

Dedication                                                                                                                               iii

Acknowledgements                                                                                                                iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          viii

Abstract                                                                                                                                  ix        

CHAPTER ONE: INTRODUCTION                                                                                            

1.1       Aims and Objectives                                                                                                   3

CHAPTER TWO: LITERATURE REVIEW

2.1       History of poultry feeds                                                                                              4

2.2       The importance of poultry products for human consumption                                     5

2.3       Importance of hygienic Measurements                                                                      6

24        Sources of contamination                                                                                           7

2.4.1    Ingredient contamination                                                                                           7

2.4.2    Storage (temperature and humidity)                                                                           7

2.4.3    Handling and transportation                                                                                       8

2.5       Microorganisms contaminating poultry feeds                                                            8

CHAPTER THREE: MATERALS AND METHODS

3.1       Collection of samples                                                                                                 11

3.1.1    Collection method                                                                                                      11

3.2.      Asepsis and sterilization                                                                                             11

3.3       Regent and indicators                                                                                                 13

3.3.1    Physiological saline                                                                                                    13

3.5       Microbial viable counts                                                                                              13

3.5.1    Preparation of dilution                                                                                                13

3.5.2    Preparation of plates and inoculation of samples                                                       14

3.6       Identification of isolates                                                                                             14

3.6.1    Colony count and macroscopic colonial examination                                                15

3.6.2    Microscopic examination on purified bacterial culture                                              15

3.6.3    Biochemical tests                                                                                                        16

3.6.3.1 Catalase test                                                                                                                15

3.6.3.2 Coagulase slide test                                                                                                    15

3.6.3.3 Oxidase test                                                                                                                15

3.6.3.4 Indole test using typtone water                                                                                   16

3.6.3.5 Methyl Red and Voges- Proskauer test.                                                                     16

3.6.3.6 Citrate test                                                                                                                   16

3.6.3.7 Urease test                                                                                                                  17

3.6.3.9 Sugar fermentation test                                                                                               17

3.6.3.10 Microscopic examination of purified fungal culture                                                18

CHAPTER FOUR

4.0       Results                                                                                                                        19

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATIONS

5.1       Discussion                                                                                                                   23

5.2       Conclusion                                                                                                                  25

5.3       Recommendation                                                                                                       26

REFERENCES                                                                                                                     27

APPENDIX

                                              LIST OF TABLES                                     Table                             Title                                                   page

 1.     Mean Microbial Counts of Poultry Feeds Samples                 21

 2.    Microorganisms Isolated and their percentage occurrence       22

CHAPTER ONE

1.0        Introduction

In the tropics, intensive animal husbandry utilizes a minimum of land and labour resources while providing an economically profitable resource of high quality protein for human consumption. In an effort to achieve rapid animal growth to meet the increasing demand for animal, large quantities of  nitrogenous waste fortified with other supplements such as spent grain, cassava waste, bone meal etc. are compounded as animal feed (Okpokwasili and Ogbulie, 1993). 

The safety of poultry products raises the importance of efforts that should be exerted toward evaluation and detection of microbial hazard, which represents a great risk to the consumer. Poultry feed is considered as one of the important sources of contamination of poultry products (Brown et al., 2001). The safety and quality of poultry feeds are currently of major concern in developing countries. Safety of feed is a fundamental requirement for all birds. Unsafe feed may lead to great economic losses in case of destroying an infected flock of birds.

Feeds for poultry production are composed largely of grains such as corn, wheat or barley, oil seeds, cake meal (originating mainly from oil producing seeds such as soybeans), sunflower seeds, peanuts, cotton seed and protein products of animal origin such as fish meal, meat and bone meal, slaughter house offal’s and feather meals (Bale et al., 2002). Since these feeds are expected to be the sole sources of nutrition of the birds, they usually contain essential mineral and vitamin additives (Dhand et al., 1998). However, there are variations in nutrient requirements for different farm animals, but the level of dietary energy and associated nutrient should be high enough to allow the expression of animal potentials under certain environmental circumstances within the economic limitations (Wilson, 1990).

Poultry feeds are essential source of energy needed to generate heat and to support the chemical reaction in which psychological processes depended on (Cevger and Yalcin, 2003). Many of these reactions are catalyzed by vitamins or some inorganic elements, hence must be provided in the diet. (Uwaezuoke et al., 2000). In addition is water, since virtually all cell mediated reaction take place in an aqueous medium. In most cases, poultry feed ingredients are delivered in bulk and usually in very large quantities conveyed from one store house to another.

The poultry industries rely on the supply of ready-to-use feed from feed mills to feed their livestock (Aganaga et al., 2000). These packaged feeds from feed mills constitute the main source of feeds for poultry farmers.

Poultry feed component of plants and animals’ origin are commonly contaminated with microorganisms, mostly bacteria and fungi. However, the number and types of microorganisms vary depending on the function of materials, location of its origin, climatic conditions encountered, harvesting, processing, storage transport technologies employed and packaging materials (D’Mello, 2000).   Microorganisms that have been often implicated as contaminants of poultry feeds include Escherichia coli, Salmonella species Aspergillus flavus, Penicillium species and Fusarium species (Jeffrey et al.,1998).The microbiology of animal feeds became imperative in view of the  birds infections and diseases outbreak in Nigeria. The outbreak resulted in massive destruction of  birds championed by the Federal Government of Nigeria. In addition, many poultry farmers have not recovered from the shock and huge financial losses created by the scenario. Therefore, this study focuses on the microbiological qualities of selected commercial poultry feeds sold in Aba. Abia state, Nigeria, with the aim of ascertaining the safe quality of feeds. Risk assessment data for most poultry-borne hazards are lacking, however, this type of data is essential in developing food safety strategies. There is need to evaluate poultry feed processing, handling, preparation procedures and storage method to determine their impact on the risk of food-borne illness. Fully understanding the hazards associated with consumption of contaminated poultry feed is the key to develop effective sampling, detection, and identification methods, that in turn can be utilized to design control strategies (Mead et al., 1993).

1.1       Aims and Objectives

               i.         To isolate microorganisms that are contaminates of poultry feeds.

              ii.         To determine the microbial load of the poultry feed.

            iii.          To isolate and identify the types of  bacteria.

            iv.         To isolate and identify the types of fungi.

              v.         To suggest some control measures to minimize contaminants of poultry feeds sold in Abia state.

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