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