SALMONELLA AND SHIGELLA SPECIES ASSOCIATED WITH BROILER CHICKEN MEAT AND THEIR SUSCEPTBILITY PATTERNS TO ANTIMICROBIALS

ABSTRACT

This study was carried out to determine the occurrence of Salmonella and Shigella species in broiler chicken carcasses and their antimicrobial susceptibility pattern. A total of 59 Salmonella and Shigella species isolates was isolated from broiler chicken carcasses samples. 28 were from Salmonella species whereas 31 were from Shigella species. The details of these isolates comprises of Salmonella enterica (17), Salmonella enteritidis (11), Shigella flexneri (21), and Shigella sonnel (10). From the findings in this study, it was observed that Shigella flexneri is the most frequently occurring isolate from the chicken carcasses samples with the highest percentage occurrence of (35.7%), followed by Salmonella enterca (28.8%), then Salmonella enteritidis (18.6%) and Shigella sonnel (16.9%). This observation underscores the need for improved carcass handling practices on farm and at slaughter points in order to eliminate/minimize contamination and its subsequent food safety challenges and risks to human health. The total viable bacterial mean counts from chicken carcasses samples ranging from 2.7104 cfu/g to 8.6105 cfu/g. Total Salmonella plate count ranges from 6.5104 cfu/g to 2.9105 cfu/g, Total Shigella plate count ranges from 2.7104 cfu/g to 1.2106 cfu/g. Results of the antibiotic sensitivity tests for isolates indicated that 10 % of the isolates tested (n=59) had at least one or multiple resistance to the antibiotics tested. The use of antibiotics in the local farms must be managed to reduce the incidence of antibiotic resistance. The isolation of Salmonella and Shigella species from broiler chicken carcasses is an indication that chicken carcasses harbors pathogenic organisms and the processing procedures must be evaluated with the objective of identifying critical control points in the production process in order to reduce the rate of contamination of poultry products.

TABLE OF CONTENTS

Title Page                                                                                                                                 i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgement                                                                                                                  iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          vii

Abstract                                                                                                                                  viii

CHAPTER ONE

1.0       Introduction                                                                                                                1

1.1       Aims and Objectives                                                                                                  4

CHAPTER TWO

2.0       Literature Review                                                                                                       5

2.1       Salmonella Sp                                                                                                             6

2.1.1    Incidence of Salmonella sp. Contamination in chicken                                             6

2.1.2    Epidemiology of Salmonella sp. in Poultry and Poultry Products                                     8

2.1.3    Prevalence of Salmonella sp. in Poultry Flocks                                                         8

2.1.4    Prevalence of Salmonella sp. in Poultry Products at the Processing Plant                9

2.1.5    Distribution of Salmonella sp. Serotypes                                                                   11

2.1.6    Control and Prevention                                                                                               12

2.2       Shigella                                                                                                                       15

2.2.1    Epidemiology                                                                                                             15

2.2.2    Symptoms                                                                                                                   16

2.2.3    Control and Prevention of Shigella                                                                            16

2.3       Antimicrobial Resistance                                                                                           17

2.3.1    Antibiotics and Antimicrobials                                                                                  17

2.3.2    Antibiotic Resistance Strategies                                                                                 18

2.3.3    Biological versus Clinical Resistance                                                                        19

2.3.4    Acquired Resistance                                                                                                   20

2.3.5    Detecting antimicrobial resistance                                                                             20

2.3.6    Test Methods in Detecting Antimicrobial Resistance                                                22

CHAPTER THREE

3.0       Materials and Methods                                                                                               23

3.2       Collection of Samples                                                                                                23

3.2.1    Preparation of Samples                                                                                               23

3.3       Sterilization of Materials                                                                                            23

3.4       Preparation of Culture Media                                                                                     23

3.5       Inoculation and Isolation                                                                                            24

3.6       Purification of Isolates                                                                                               24

3.7       Identification of the Isolates                                                                                       24

3.8       Gram Staining                                                                                                            25

3.9       Biochemical Test                                                                                                        25

3.9.1    Catalase Test                                                                                                               25

3.9.2    Indole Test                                                                                                                  25

3.9.3    Citrate Utilization Test                                                                                               26

3.9.4    Hydrogen Sulphide (H₂S) Production Test                                                                26

3.9.5    Starch Hydrolysis                                                                                                       26

3.9.6    Motility, Indole, Urease (MIU)                                                                                  27

3.10     Antibiotic Susceptibility Testing                                                                                27

CHAPTER FOUR

4.0       Results                                                                                                                        29

CHAPTER FIVE

5.0       Discussion and Conclusion                                                                                        36

5.1       Discussion                                                                                                                   36

5.2       Conclusion                                                                                                                  38

5.3       Recommendations                                                                                                      38

LIST OF TABLES

CHAPTER ONE

1.0       INTRODUCTION

Poultry meat and eggs are a leading source of animal protein for human consumption in many countries because there is little or no religious and or cultural restriction in the consumption of these products. In Ghana, it is estimated that the per capita consumption of poultry products has increased by 33 percent from 4kg meat in 2010 to 6.6kg in 2012. Past forecasts, put Ghana’s total poultry consumption for mid-year, 2013 at approximately 175,000 MT, up from 167,000 MT in mid-year, 2012. Poultry meat (broiler) imports to Ghana in 2012 accounted for over 90 percent of consumption while the domestic commercial and backyard poultry production provided only about 10 percent,. According to Food and Agriculture Organization (FAO), 2010 report, in Ghana, livestock and poultry meat contributes 40 percent of the national animal protein supply with the rest coming from fish.

Gast (2003), reported that, on a global scale, the poultry industry accounts for millions of dollars annually and continues to grow. He also stated that, along with this growth, poultry meat and eggs have been increasingly implicated in food-borne illness. Due to the implementation of greater numbers of monitoring and testing programmes in the poultry industry, isolation of Salmonella spp. is reported more often from poultry and poultry products than any other animal source.

According to Iyer et al. (2013), food-borne pathogens are the leading cause of illness and death in developing countries, killing approximately 1.8 million people annually.  Sackey et al. (2001), also had reported that the number of individuals at risk due to food borne diseases would rise due to increase in life expectancy.

Bacteria such as Salmonella spp., Staphylococci aureus and Escherichia coli, which can be conveyed by food, cause food poisoning and other food-borne diseases such as tuberculosis, typhoid fever and cholera, dysentery, diarrhea and food poisoning and pneumonia, meningitis, whooping cough, hepatitis and sore throat are caused by bacteria. The broad sppectrum of food-borne infections has changed over time. Well-established pathogens are being controlled, and new ones are emerging. New pathogens may emerge as a result of changing ecology or changing technology that connects a potential pathogen to the food chain. They also can emerge de novo by transfer of mobile virulence factors, often through bacteriophages (Iyer et al., 2013). The number of cases of gastroenteritis associated with food is estimated to be between 68 million and 275 million per year (Naravaneni and Jamil, 2005).

It is also estimated that one in four Americans is affected by a significant food-borne illness each year (Tauxe, 2002). Data indicating trends in food-borne infectious diseases are limited to a few industrialised countries and to even fewer pathogens (Newell et al., 2010) because outbreaks of food-borne illnesses may go underreported (Naravaneni and Jamil, 2005).

Enteropathogenic bacteria such as Salmonella sppp. Shigella sppp. Campylobacter sppp. and enteropathogenic E. coli have been isolated from chicken samples in Ghana (Sackey et al., 2001) and elsewhere. They have also been implicated in outbreaks of food poisoning. Estimates of the incidence of Salmonella spp. in poultry meat and poultry products vary considerably. A United Kingdom wide survey conducted by the country’s Food Standards Agency showed an overall frequency of Salmonella spp. contamination in retail chicken to be 5.7 %. A similar study conducted in Ethiopia showed the incidence of Salmonella spp. contamination to be 13.3%. Campylobacter and Salmonella spp. are reported to be the most important zoonotic pathogens of concern in food borne illnesses. A 2002 report issued by the Centers for Diseases Control and Prevention (CDC) of its ongoing surveillance of food-borne illness, found the highest incidence of food-borne pathogens to be Campylobacter followed by Salmonella spp., Shigella, and E. coli O157:H7. Comparable findings had been reported in the United Kingdom by the Food Standards Agency in its 2000 report of cases confirmed by laboratory testing.

Salmonella spp. were isolated from 13 (6.8%) poultry carcasses out of a total of 87 carcasses sampled from open market, supermarket and cold stores and were resistant to erythromycin, cefotiam, penicillin, ampicillin and cefadroxil (Sackey et al., 2001). Salmonella spp. had varied susceptibilities to nalidixic acid, chloramphenicol and minocycline (Sackey et al., 2001).

In a research conducted by Sackey et al. (2001), it was revealed that, out of a total of 97 live birds from three selected farms and 87 whole chicken carcasses and chicken parts from two supermarkets, two open markets and one wholesale outlet (cold store) in the Accra metropolis and 6 imported chickens samples from a cold store and two markets were all positive for Shigella.

The resistance of bacteria to antibiotics and similar drugs called antimicrobials is considered a major public health threat by the Food and Drug Administration (FDA) and its counterparts around the world. Antibiotics have transformed health care since they were introduced in the 1940s and have been widely used to fight bacterial infections. However, some infectious organisms have developed resistance to the antibiotics used to treat patients with infections. When bacteria become resistant to an antibiotic, that drug becomes less effective. Medical treatment of people infected with these drug-resistant organisms can become more complicated, leading to longer hospital stays, increased health care costs, and in extreme cases, to untreatable infections.

1.2       AIMS AND OBJECTIVES

To determine the occurrence of salmonella and shigella species in broiler chicken carcasses and their antimicrobial susceptibility pattern

The objectives are;

1.         To isolate the microorganisms such as Salmonella spp., and Shigella spp. associated with  broiler chicken carcasses in Umuahia metropolis.

2.         To determine the antibiotic susceptibility pattern of the isolates.

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