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