ANTIBACTERIAL SUSCEPTIBILITY PROFILE OF MICROORGANISMS ASSOCIATED WITH CONTAMINATION OF DIFFERENT POULTRY FARM PRODUCTS

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

LIST OF TABLES

TABLES                                 Title                  Page

1.                 Sources of samples                                                                                           35

2.                 Morphology and Cultural Characteristics of the Isolates                                 36

3.                 Biochemical test for Identification of the Isolates                                            37

4.                 Frequency Occurrence of the Isolates from Different Sample Sources                   39

5.                 Antibiotics Sensitivity Pattern of Isolates                                                        40

LIST OF FIGURE

Figures                                              Title                                Page   

1                               Percentage occurrence of isolates               41

                                                CHAPTER ONE

1.0  INTRODUCTION

Poultry provide globally important sources of animal protein and are amongst the most intensively reared of all livestock species. Diseases of poultry are therefore of major concern, both locally and on an international scale. Poultry production have been brought to the edge, because of the large numbers of infectious diseases outbreaks; that strikes the poultry farms from time to time in the absence of good hygiene. It is also important to consider the concept of, and the need for, biosecurity or the range of management procedures designed to protect livestock from infection (Webster, 2004). Bacteria present in poultry environment may enter into the flock to produce disease. There are also reports indicating that poultry feed and water may act as a source for various infectious diseases. In addition, poultry itself may act as a reservoir or source of infectious agent for other healthy birds. Therefore, it is important to know the prevalence and distribution of different bacterial flora in poultry and its environment as many of them may be potential pathogen for poultry. Such information is also required to take necessary actions for the prevention and control of diseases caused by bacterial pathogens. The low productivity in traditional systems is mainly due to high mortality, which is caused by mismanagement, diseases, lack of nutritional feeding and predators. As Also, the increasing popularity of “urban chickens”, or backyard poultry, means that many clinics and laboratories may be presented with sick birds and need to advise clients on potential human diseases that could be transmitted from poultry or their products.

In general, there are two ways that humans can get diseases from poultry. One is being around the live birds and the other is food borne, through exposure to, or consuming meat or egg products from the infected birds.

The structure of the poultry meat and egg production industries provides both challenges and opportunities in the area of poultry health; one of these challenges is the existence of very high-density populations of commercial poultry. Such circumstances provide an ideal medium for multiplication and spread of all kinds of micro-organisms including pathogens, such as Salmonella species that can strike all ages specially chicks and still considered one of the most important world wild food poisoning diseases.

Birds are susceptible to many bacterial diseases common to humans and domestic animals (Broman, et al., 2002) also to other potentially infectious microorganisms, including protozoa and viruses, such as the influenza a virus. While these studies may give some indication of the frequency with which birds die from different infections, they provide little or no information on the bacterial source, or the prevalence of the pathogens in apparently healthy individuals. The role of birds as vectors of disease could be underestimated, as many individuals may asymptomatically harbour sub-lethal levels of potentially pathogenic bacterial species

Especially undercooked or raw eggs and frozen poultry meat represent a high risk for humans. Salmonella enteric serovartyphimurium and enteritidis are known as the persistent serotypes among single age flocks, with a correlation between qualitative environmental samples and semi quantitative fecal samples; and there were significant temperature and seasonal effects upon contamination that was increased significantly over time (Webster,2004).Removal of old litter followed by cleaning and disinfection of facilities helps to reduce the number of pathogens and break disease cycles or at the minimum, keep pathogen numbers from reaching a level that can cause disease outbreaks.

1.1       AIMS AND OBJECTIVES

            AIM

The aim of the study is to determine the antibacterial susceptibility profile of bacteria associated with the contamination of different poultry products and equipment in Umuahia.

OBJECTIVES

1.     Isolation of bacteria from poultry products and equipment from various farms in umuahia.

2.     To characterize and identify the different bacteria isolated from the samples.

3.     To determine the antibiotic sensitivity pattern of the isolated bacteria.

1.2       STATEMENTS OF PROBLEMS

Poultry provide important sources of animal protein but diseases of poultry are of Major concern because of their negative effects on human health. Bacterial infections of poultry are major causes of low productivity in poultry farming.

Bacterial infections of poultry are also major causes of disease outbreaks and epidemics worldwide.

1.3       SIGNIFICANCE OF THE STUDY

1.     To enlighten poultry farmers on the health risk of zoonotic diseases associated with poultry farming.

2.     To educate poultry farmers on the importance of sanitation for prevention of infection of poultry and poultry products.

3.     Proper cleaning of poultry equipment to minimize microbial load.

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