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

LIST OF TABLES

CHAPTER ONE

1.0       INTRODUCTION

Animal edible offal such as liver, heart and lung has great importance as foods for Africa. Microbial contamination of the carcass and internal organs is of high significance for quality and shelf life of meat and offal. Contamination takes place either externally from soil, water, equipments, and utensils, handling by workers and during transportation or internally from diseased animals. Environmental conditions may affect the composition of microbial flora (type and number) and rate of microbial growth and subsequent spoilage that may occur (Nguyen et al., 2005).

Food safety remains a critical issue with outbreaks of foodborne illness resulting in substantial costs to individuals, the food industry and the economy (Legnani et al., 2004). Despite advances in food science and technology, foodborne diseases remain one of the major public health and economic problems all over the world (Legnani et al., 2004). The risk of foodborne illness has increased markedly over the last 40 years, with nearly a quarter of the population at higher risk for illness (Centre for Diseases Control, 2004). Hence, trends in foodborne illness in the developed countries indicate that the incidence of foodborne illness is increasing, and that it is likely to remain a threat to public health well into this century (Bhandare et al., 2007). There are four major pathogens that have frequently been associated with offals and meat products and they include; Salmonella species, Shigella species, Staphylococcus aureus, and Escherichia coli. These organisms have been linked to a number of cases of human illness (Mershal et al., 2010). Salmonella is the most frequently reported cause of foodborne illness (Birhaneselassie and Williams, 2013).

There are many and varied sources of organisms causing food poisoning. Most cases of food poisoning are caused by bacteria which arise from animal, human or environmental sources (Bhandare et al., 2007). Contaminated raw offal is one of the main sources of foodborne illnesses (Bhandare et al., 2007).

Specific sources that contribute microbial contamination to animal carcasses and to fresh meat during slaughter and dressing include the faeces, the hide, water, air, intestinal contents, lymph nodes, processing equipment, and humans (Sofos, 2015), and can be transferred to the carcass during skin removal and evisceration (Reid et al., 2012). The types of microorganisms and extent of contamination present on the final product are influenced by sanitation procedures, hygienic practices, application of food safety interventions, type and extent of product handling and processing, and the conditions of storage and distribution (Sofos, 2015).

Slaughtering procedures potentially involve many risks of both direct and cross contamination of carcasses and meat surfaces (Ejeta et al., 2004). During slaughter, faecal contamination of edible organs (offal) with subsequent contamination of the carcass may occur. This can be carried through all slaughter procedures up to the processing of the raw products, which are important sources of Salmonella in the human food chain (Ejeta et al., 2004). Contamination of equipment, utensils and hands of workers can spread Salmonella to uncontaminated carcasses and parts, which can occur in subsequent handling, processing, transport, storage, distribution and preparation for consumption (Ejeta et al., 2004).

1.1       AIM AND OBJECTIVES

The aim is to determine the Antibiogram of microorganisms of public health importance isolated from offal of cow, while the specific objectives are;

·       To isolate, characterize and identify microorganisms of public health importance associated with offals of cow.

·       To determine the antimicrobial susceptibility pattern of the various isolates present in offals of cow

Buyers has the right to create dispute within seven (7) days of purchase for 100% refund request when you experience issue with the file received. 

Dispute can only be created when you receive a corrupt file, a wrong file or irregularities in the table of contents and content of the file you received. 

ProjectShelve.com shall either provide the appropriate file within 48hrs or send refund excluding your bank transaction charges. Term and Conditions are applied.

Buyers are expected to confirm that the material you are paying for is available on our website ProjectShelve.com and you have selected the right material, you have also gone through the preliminary pages and it interests you before payment. DO NOT MAKE BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.

In case of payment for a material not available on ProjectShelve.com, the management of ProjectShelve.com has the right to keep your money until you send a topic that is available on our website within 48 hours.

You cannot change topic after receiving material of the topic you ordered and paid for.