The Prevalence Of Salmonella Spp. And Escherichia Coli In Livestock (Poultry) Feed And Their Antibiograms

ABSTRACT

A total of 60 feed samples were collected from the feed company to determine the prevalence of Escherichia coli and Salmonella spp. Each company having a number of 4 samples namely; starter mash, finisher mash, layer mash and grower mash. The isolates were identified based on their morphological and biochemical characteristics. The microbial load of the different isolates showed various values with the different feed source. For Amo feed source, Escherichia coli and Salmonella spp. showed highest count of 2.48x105 and 2.53x105 respectively both from finisher mash. For vital feed, Escherichia coli and Salmonella spp. showed highest count of 2.5x105 (starter) and 2.52x105 (finisher) respectively, while for total feed Escherichia coli and Salmonella spp. showed highest count of 2.45x105 (starter) and 2.68x105 (starter) respectively. The prevalence of Salmonella spp. in the poultry feeds was higher than Escherichia coli with the percentage of 55. Poultry feeds are reservoir of potential Escherichia coli and Salmonella spp. with the zoonotic ability that could be transferred directly from birds to humans, a comprehensive food safety programme should be involved by regulatory bodies in charge of feed production to help reduce losses in poultry industries and prevent food-borne illness.    

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

List of Tables ﾿ viii

Abstract ﾿ ix 

CHAPTER ONE

1.0 ﾿ INTRODUCTION ﾿ 1

1.1 ﾿ Aim and Objectives of the study ﾿ 4 ﾿

CHAPTER TWO

2.0 ﾿ LITERATURE REVIEW ﾿ 6

2.1 ﾿ Animal Feed Industry ﾿ 6

2.1.1 ﾿ Improvements in the Safety of Animal Feed, should Include ﾿ 6

2.2 ﾿ Common Feed Ingredients in Poultry Diets ﾿ 7

2.3 ﾿ Importance of Poultry Products for Human Consumption ﾿ 8

2.4 ﾿ Evidence that Animal Feed is Frequently Contaminated 

With Bacteria Pathogens ﾿ 9 

2.5 ﾿ Sources of Contamination ﾿ 10

2.5.1 ﾿ Field Contamination ﾿ 10 ﾿

2.5.2 ﾿ Ingredient Contamination ﾿ 10

2.5.3 ﾿ Storage (Temperature and Humidity) ﾿ 11

2.5.4 ﾿ Humidity and Transportation ﾿ 12

2.6 ﾿ Bacteria Contaminating Poultry Feeds ﾿ 12

CHAPTER THREE

3.0 ﾿ MATERIALS AND METHODS ﾿ 14

3.1 ﾿ Sample Collection ﾿ 14

3.2 ﾿ Sterilization of Materials ﾿ 14

3.3 ﾿ Media Preparation ﾿ 14

3.3.1 ﾿ Salmonella Shigella Agar ﾿ 14

3.3.2 ﾿ Eosin Methylene Blue ﾿ 15

3.3.3 ﾿ Nutrient Agar ﾿ 15

3.3.4 ﾿ Mueller-Hinton Agar ﾿ 15

3.4 ﾿ Sample Preparation ﾿ 15

3.5 ﾿ Sample Inoculation/Isolation ﾿ 16

3.6 ﾿ Isolation of Pure Culture ﾿ 16

3.7 ﾿ Microscopy ﾿ 17

3.8 ﾿ Staining Technique ﾿ 17

3.9 ﾿ Biochemical Testing ﾿ 18

3.9.1 ﾿ Motility Test ﾿ 18

3.9.2 ﾿ Catalase Test ﾿ 18

3.9.3 ﾿ Oxidase Test ﾿ 18

3.9.4 ﾿ Indole Test ﾿ 18

3.9.5 ﾿ Methyl Red (M.R. Test) ﾿ 19

3.9.6 ﾿ Citrate Test ﾿ 19

3.9.7 ﾿ Gas from Glucose ﾿ 19

3.10 ﾿ Antibiotic Susceptibility Testing ﾿ 19 ﾿

CHAPTER FOUR

4.1 ﾿ RESULTS ﾿ 21

CHAPTER FIVE

5.1 ﾿ DISCUSSION ﾿ 29

Appendix ﾿ 31 ﾿

References ﾿ 35