ABSTRACT 

Forty (40) fecal specimens from poultry and goat were inoculated into Eosin methylene blue agar and Mac Conkey agar for the isolation and characterization of Escherichia coli. Biochemical tests and Sugar utilization test were carried out on the isolate for further identification. Antibiotics such as Ampicillin  (30µg),  Ceporex  (10µg), Tarivid (10µg), Nalidixic acid (30µg), Reflacine (10µg), Gentamicin (10µg), Augmentin (30µg), Ciproflox (10µg), Septrin (30µg) and Streptomycin (30µg) were used to carry out the antimicrobial sensitivity test on E. coli isolates.  E. coli isolates from goat fecal materials was most sensitive to Ciproflox (84.4%), Streptomycin (56.2%), Ceporex (53.1%), Tarivid (50%), Gentamicin (46.9%), Reflacine (46.9%).  None was completely resistant to the isolate. E. coli isolates from poultry fecal materials was most sensitive to Ciproflox (86.7%), Tarivid (56.7%), Augmentin (46.7%), Gentamicin (46.7%) with none showing total resistance. Therefore, Ciproflox is the antibiotics that showed the highest rate of sensitivity and can be used in the treatment of E. coli infection in poultry at Michael Okpara University poultry farm and in goats at Ahia-eke goat market. 

TABLE OF CONTENTS

Dedication i

Acknowledgment ii

Table of contents iii

List of tables vii

List of figures viii

Abstract ix

CHAPTER ONE 1

1.0 INTRODUCTION 1

1.1 AIMS AND OBJECTIVES                                                                            2

CHAPTER TWO                                                                                                     3

2.1 LITERATURE REVIEW          3                                                                             

2.2 MICROBIOLOGY OF MEAT 3

2.3 MEAT CONTAMINATION 3

2.3.1 SOURCES OF CONTAMINATION 4

2.4 MEAT SPOILAGE 6

2.4.1 CHARACTERISTICS OF MEAT SPOILAGE 7

2.4.2 FACTORS AFFECTING MICROBIAL GROWTH 8

2.4.2.1 INTRISIC FACTORS 8

2.4.2.2 EXTRISIC FACTORS 10                

2.5 MEAT PRESERVATION 11

2.5.1 PRINCIPLES OF MEAT PRESERVATION 12

2.5.2 METHODS OF MEAT PRESERVATION 13

2.5.2.1 BIOPRESERVATION AND NATURAL ANTIMICROBIALS 13

2.5.2.2 LOW TEMPERATURE METHOD 13

2.5.2.3 USE OF CHEMICALS 15

2.5.2.4 TRADITIONAL METHODS OF PRESERVING MEAT 17

2.6 ANTIMICROBIAL AGENTS 18

2.6.1 TYPES OF ANTIBIOTICS AND THEIR MODE OF ACTION 19

CHAPTER THREE 22

3.0 MATERIALS AND METHOD 22

3.1 STUDY AREA 22

3.2 MEDIA PREPARATION 22

3.3 SAMPLE COLLECTION 22

3.4 ISOLATION OF THE ORGANISM 22

3.5 IDENTIFICATION OF THE ISOLATES 23

3.5.1 GRAM STAIN 23

3.5.2 BIOCHEMICAL TESTS 23

3.5.2.1 CATALASE TESTS 23

3.5.2.2 COAGULASE TEST                                 24

3.5.2.3 MOTILITY TEST 24 

3.5.2.4 INDOLE TEST 24

3.5.2.5 CITRATE TEST 24

3.5.2.6 SUGAR FERMENTATION 25

3.6 ANTIBIOTIC SENSITIVITY TEST OF E. coli ISOLATES 25

3.6.1 MCFARLAND STANDARD PREPARATION 25

3.6.2 INNOCULUM PREPARATION 25

3.6.3 INNOCULATION OF AGAR PLATES 26

CHAPTER FOUR 27

4.0 RESULTS 27

4.1 COLLECTION OF SAMPLES 27

CHAPTER FIVE 37

5.0 DISCUSSION AND CONCLUSION 37

5.1 DISCUSSION 37

5.2 CONCLUSION 38

REFERENCES 39 

LIST OF TABLES

Table1. Identification and characterization of E. coli isolate       28

Table2. Prevalence of E. coli isolated from goat and poultry       29

Table3. Inhibition zone diameter of test antibiotics against isolates of E. coli from poultry        30 

Table4. Inhibition zone diameter of test antibiotics against isolates of E. coli from goat    32

Table5. Antimicrobial sensitivity and resistance pattern of E .coli isolates from goat (%)         34

Table6. Antimicrobial sensitivity and resistance pattern of E. coli isolates from poultry(%)     35

LIST OF FIGURES

Fig.1 Susceptibility pattern of E. coli strains to different antibiotics 36