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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