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BACTERIAL CONTAMINATS ASSOCIATED WITH COMMERCIAL POULTRY FEED FROM THREE DIFFERENT COMPANIES

 

                                                ABSTRACT

 

The bacterial contaminants associated with commercial poultry feeds from three companies in Nigeria (vital, Guinea and Top) were studied using streak plate techniques.  The culture media used were Nutrient agar and Mac Cokey agar.  The aim/ objective of the study is: To ascertain the microbial safety of commercial poultry feeds produced by companies.  To isolate microorgaisms that are contaminants of poultry feeds, to identify the bacterial types and to determine the microbial load of poultry feed.  The microbial mean count was highest in vital feed as 166 per ml with pH 7.80, followed by Guinea feed having mean count of 153 per ml with pH 6-46 and the least microbial mean count was got in Top feed, having 105 per ml withpH 6.00. The study revealed Staphylococcus aureus as the msot predominant bacterial organism with 52cfn (33%) followed by salmonella typhin with 48cfu (30%), The next bacterial organism isolated was Bacillus cereus with 40cfn (25%) and the least was Pseudomonas aeruginosa with 18cfu (12%).  Also vital feed had the highest isolation of stapohylococcus aureus, as 60cfu per ml followed by Guinea feed having 57 cfu per ml and least isolation was obtained from top feed as 40cfu per ml. While the highest isolation of salmonella tipphi was obtained also from vital feed as 57cfu per ml, followed by Guinea feed with 50cfu per ml.  The highest6 isolation of Bacillus cereus was still from vital feed as 50 cfu per ml, followed by Guinea feed as 43cfu per ml and least in Top feed with 28cfu per ml.  The highest isolation of Pseudomonas aeruginosa was from vital feed with 25cfu per ml, followed by Guinea feed with 19cfu per ml while least isolation was from top feed as 10 cfu per ml.  The results showed that the poultry feeds in general had bacterial contaminants.  But the microbial load was minimal increasing with decrease in acidity (i.e. high pH).

 

TABLE OF CONTENT

                                                                  

CHAPTER ONE                                                                   

Introduction                                                                                     

CHAPTER TWO

Literature review

                                                                  

CHAPTER THREE

3.0     Materials and method                                                   

3.1     Materials                                                             

3.2     Methods                                                                        

3.2.1  Sterilization                                                                              

3.2.2  Source of samples                                                                  

3.2.3  Preparation of culture media                                        

3.2.4  Determination of pH                                           

3.2.5  Plating Technique                                                

3.2.6  Bacteria count, Gram staining and Microsoft work               

3.2.7  Biochemical test for identification                                

1. Indole test                                                                     
2. Methyle Red Test                                                          
3. Voges – Proskaver test                                                 
4. Oxidase test                                                                            
5. Citrate utilization test                                                   
6. Hydrogen sulphate production/sugar fermentation                
7. Motility test        

                                                                  

CHAPTER FOUR

4.0     RESULTS                                                                     

1. Table 1                                                                          
2. Table 2                                                                          
3. Table 3                                                                          
4. Table 4                                                                          
5. Table 5                                                                          
6. Table 6                                                                          
7. Table 7                

                                                         

CHAPTER FIVE

Discussion         

                                                                            

CHAPTER SIX

Conclusion and Recommendations                               

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