THE INCIDENCE OF SALMONELLA AND ESCHERCHIA COLI IN LIVESTOCK (POULTRY) FEEDS

By

EKEKE AUGUSTINA UCHECHI

Presented To

Department of Science Technology

    This work is aimed at determining the incidence of bacterial injections such as Salmonella and Escherichia coli which cause health hazards to the  poultry in their feeds.  Sample feed were obtained from commercial mash operation/ pellet mill operation at New heaven and top feed at Ogbete main market Enugu.  The samples were screened for total aerobic bacteria count, total coliform count and the characterization of the bacteria isolates carried out while indole test and citrate test were used to confirm the presence of Escherichia coli. The confirmation of salmonella isolates on Mac conkey agar was also done.

Title page                                
Certification                                
Dedication                                
Acknowledgement                        
Abstract                                
Tables of contents                        
List of tables                                
List of tables                                

CHAPATER ONE
1.0    Introduction                            
1.1    Statement of problem                    
1.2    Aims and objectives of the study        
1.3    Limitation of study                    
1.4    Hypotheses                
           
CHAPTER TWO
2.0    Literature review                    
2.1    Nutritional value                    
2.2    Economic importance                    
2.3    Disease cause by microorganisms        
2.4    Livestock (poultry) feeds manufacturer    
2.5    Nutrient /feed requirements            
2.6    Nutritive values of eggs                
2.7    Standard of feed quality                
2.8    Types of poultry feeds & march ingredients  
2.9    Quality control of feeds
                
CHAPTER THREE
3.0    Materials and method                    
3.1    Sample collection                    
3.1.1    Microbiological analysis                
3.2    Characterization of bacateria            
3.2.1    Gram’s staining reaction                
3.2.2    Indole test                            
3.2.3    Methyl red (Mr.) voges proskaver (vp) test  
3.2.4    Citrate test                            
3.2.5    Carbohydrate fermentation            
3.2.6    Motility test                            
3.2.7    Oxidase test    
                        
CHAPTER FOUR
4.0    Result                                
4.1    Total aerobic bacterial count            
4.2    Coliform bacterial count                
4.3    Characterization of coliform isolates    
4.4    Characterization of salmonella isolates

CHAPTER FIVE
Discussion                                
Conclusion                                
Recommendation                            
References                                

CHAPTER SIX        
6.0    Appendixes                            
6.1    Hard wares
6.2    Glass wares
6.3    Reagent
6.4    Composition for bacteriological culture



LIST OF TABLES

Table I:    Total aerobic bacterial counts        55
Table ii:    Coliform bacterial counts            56
Table iii    Biochemical characteristics of Isolates (Escherichia coli)        57
Table iv:    Biochemical characteristics of isolates (Salmonella)            58


LIST OF FIGURES

Figure I:    chemical composition of the various constituents of the raw materials used    23
Figure II:    Flow chart of poultry feed            24
Figure III:    Energy, protein and Amino acid requirement of chicken       27
Figure iv:    March Ingredient                    36