ISOLATION, IDENTIFICATION AND ANTIBIOTIC SENSITIVITY PATTERN OF BACTERIA FROM POULTRY FARM IN UMUDIKE

ABSTRACT

Bacteria present in the poultry environment could enter the flock and produce disease. One of the serious problems is that poultry farms if not properly and regularly cleaned serves as a nutritional source for the growth of several pathogenic bacteria and thereby causes disease outbreaks. A total number of 50 samples were collected from two poultry farms in Umudike. The sources were from the birds and the environment, which were processed in the Medical laboratory by standard methods. Seven isolates were observed which are E. coli, Coagulase negative staphylococcus(CNS), Proteus spp., Klebseilla spp., Streptococcus spp., Bacillus spp., and S. aureus while E. coli had the highest frequency. This study was undertaken to identify the bacteria isolated from poultry and its environment and to check their antibiotics sensitivity pattern. Antibiotics sensitivity pattern revealed that chloramphenicol, ciprofloxacin, augmentin, tarivid and rocephin were effective on the isolates, erythromycin was also sensitive to S. aureus, CNS, and Streptococcus spp.

TABLE OF CONTENT

Cover page

Title page                                                                                                                   i

Certification                                                                                                              ii

Dedication                                                                                                                  iii

Acknowledgement                                                                                                    iv

Table of content                                                                                                        v

List of table                                                                                                                ix

Abstract                                                                                                                     x

CHAPTER ONE

1.0           Introduction                                                                                                   1

1.1       Aims and objectives                                                                                      3

1.2       Scope of study                                                                                                3

1.3       Statements of problems                                                                                3

1.4       Significance of the study                                                                               4

CHAPTER TWO                             

2.0       Literature review                                                                                          5

2.1       Poultry and its environment                                                                        5

2.1.1    Issues at the level of production and processing unit                                6

2.1.1.1 Local disturbances                                                                                        6

2.1.1.2 Poultry carcass                                                                                              8

2.1.2    Poultry manure                                                                                             9

2.1.2.1 Nutrients                                                                                                        9

2.1.2.2 Heavy metals                                                                                                 9

2.1.2.3 Drug resistance                                                                                             10

2.1.2.4 Pathogens                                                                                                       10

2.1.3    Environmental issues                                                                                    11

2.2       Bacterial pathogens associated with birds and poultry farms                  11

2.2.1.   Enteropathogens                                                                                           12

2.2.2.   Non-Enteropathogens                                                                                   15

2.3.      Susceptibility of birds to bacterial infection                                              20

2.4       Zoonotic diseases from poultry and birds                                                  23

2.5       Management of poultry farms for reduction of zoonotics                 29

and foodborne illnesses

2.5.1    Farm management                                                                                        29

2.5.2.   Animal waste management                                                                          31

CHAPTER THREE

3.0       Materials and methods                                                                                 33

3.1       Study area                                                                                                     33

3.2       Sample collection                                                                                          33

3.3       Media and materials used                                                                            33

3.4       Microbiological analysis                                                                               34

3.4.1    Inoculation of samples                                                                                  34

3.4.2    Isolation and identification of bacterial isolates                                        34

3.5       Gram staining                                                                                               34

3.6       Antibiotics sensitivity test                                                                            35

3.6.1    Disk diffusion method                                                                                  35

3.7       Biochemical identification of the isolates                                                   35

3.7.1    Catalase test                                                                                                  35

3.7.2    Coagulase test                                                                                                36

3.7.3    Oxidase test                                                                                                   36

3.7.4    Indole test                                                                                                      36       

3.7.5    Citrate utilization test                                                                                  37

3.7.6    Urease test                                                                                                     37

3.7.7    The MRVP test: methyl red/Vogesprokaurtest                                         37

3.7.8    Sugar fermentation test                                                                                38

CHAPTER FOUR

4.0       Results                                                                                                            39

4.1       Results                                                                                                            39

CHAPTER FIVE

5.0       Discussion, Conclusion and Recommendation                                          46

5.1       Discussion                                                                                                      46

5.2       Conclusion                                                                                                     47

5.3       Recommendation                                                                                          48

References                                                                                                     49

LIST OF TABLES

Table 1: Sources of Samples                                                                           40

Table 2: Types of isolates and frequency                                                          41

Table 3: Frequency of isolates from particular sources                                                      42

Table 4: Morphology and cultural characteristics of the isolates                                    43

Table 5: Biochemical test for identification of the isolates                                                44

Table 6: Antibiotics sensitivity pattern of isolates                                                                45

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 (Rahman et al.,1999). 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 it’s 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 (Elizabeth, et al., 2013).

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 (Fenlon, 1983; Fricker, 1984).

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

Aims and objectives of this study include:

Ø  Isolation of bacteria from poultry products and environment.

Ø  To characterize and evaluate the different organisms isolated.

Ø  To determine the antibiotic sensitivity pattern of the isolates. 

1.2        SCOPE OF STUDY

This research work is limited to the use of different microbiological media for isolation of bacteria from poultry products and environment and antimicrobial testing of the different isolates.

1.3        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 infection 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.

1.4        SIGNIFICANCE OF THE STUDY

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

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

Ø  Proper cleaning of poultry equipment to minimize microbial load.

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