ISOLATION AND IDENTIFICATION OF MICROORGANISMS IN POULTRY FEEDS SOLD IN ABA, ABIA STATE

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