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EVALUATION OF ANTIBIOTIC RESISTANCE OF BACTERIA ISOLATED FROM POULTRY FEEDS AND DROPPINGS WITHIN PORT HARCOURT METROPOLIS

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EVALUATION OF ANTIBIOTIC RESISTANCE OF BACTERIA ISOLATED FROM POULTRY FEEDS AND DROPPINGS WITHIN PORT HARCOURT METROPOLIS

ABSTRACT: The emergence of multidrug-resistant foodborne pathogens from foods of animal origin, including poultry is a major concern globally. This study aimed to evaluate antibiotics resistant bacteria from poultry feeds and droppings. A total of 10 feeds and 15 droppings were obtained from fifteen (15) poultry farms from within Port Harcourt metropolis. The methods of analysis were; Total count, Isolation of organism, Biochemical Testing, and Sensitivity testing. The findings show that a total of forty-eight (48) isolates were isolated. The number of organisms in feeds ranged from 7 to 18 x 10^7cfu/ml and that of the droppings from 14 to 50 x 10^7cfu/ml. The organisms isolated from the samples were; Staphylococcus aureus, Pseudomonas spp, Klebsiella spp, Salmonella spp, and Escherichia coli. They were tested against Amoxicillin/Clavulanate, Tetracycline, Ceftriaxone, Erythromycin, Gentamycin, Cefoxitin, Levofloxacin, Clindamycin, and Vancomycin. The percentage resistance of Salmonella spp to the antibiotics were; Amoxicillin (12.5%), Gentamycin (12.5%), Erythromycin (25%), Tetracycline (62.5%), Ceftriaxone (12.5%), Cefoxitin (50%) and Levofloxacin (0%). Those of Escherichia coli were; Amoxicillin (50 %), Gentamycin (21.4%), Erythromycin (14.2%), Tetracycline (92.8%), Ceftriaxone (21.4%), Cefoxitin (42.8%) and Levofloxacin (0%). For Pseudomonas spp, it includes; Amoxicillin (60 %), Gentamycin (10%), Erythromycin (10%), Tetracycline (60%), Ceftriaxone (40%), Cefoxitin (40%) and Levofloxacin (10%). The percentage resistance for Klebsiella spp were; Amoxicillin (50%), Gentamycin (50%), Tetracycline (0%), Erythromycin (0%), Ceftriaxone (33.3%), Cefoxitin (33.3%) and Levofloxacin (0%). For Escherichia coli, the percentage resistance were, Amoxicillin (30%), Gentamycin (20%), Erythromycin (30%), Clindamycin (20%), Tetracycline (70%), Ceftriaxone (100%), Cefoxitin (60%) and Levofloxacin (10%). From the result, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp showed the highest resistance. In conclusion, the resistant strains can be transferred from poultry to humans, thereby increasing the burden of antimicrobial resistance.

 

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EVALUATION OF ANTIBIOTIC RESISTANCE BACTERIA ISOLATED FROM POULTRY FEEDS AND DROPPINGS WITHIN PORT HARCOURT METROPOLIS

ABSTRACT: The emergence of multidrug-resistant foodborne pathogens from foods of animal origin, including poultry is a major concern globally. This study aimed to evaluate antibiotic resistance bacteria from poultry feeds and droppings. A total of 10 feeds and 15 droppings were obtained from fifteen (15) poultry farms from within Port Harcourt metropolis. The methods of analysis were; Total count, Isolation of organism, Biochemical Testing, and Sensitivity testing. The findings show that a total of forty-eight (48) isolates were isolated. The number of organisms in feeds ranged from 7 to 18 x 10^7cfu/ml and that of the droppings from 14 to 50 x 10^7cfu/ml. The organisms isolated from the samples were; Staphylococcus aureus, Pseudomonas spp, Klebsiella spp, Salmonella spp, and Escherichia coli. They were tested against Amoxicillin/Clavulanate, Tetracycline, Ceftriaxone, Erythromycin, Gentamycin, Cefoxitin, Levofloxacin, Clindamycin, and Vancomycin. The percentage resistance of Salmonella spp to the antibiotics were; Amoxicillin (12.5%), Gentamycin (12.5%), Erythromycin (25%), Tetracycline (62.5%), Ceftriaxone (12.5%), Cefoxitin (50%) and Levofloxacin (0%). Those of Escherichia coli were; Amoxicillin (50 %), Gentamycin (21.4%), Erythromycin (14.2%), Tetracycline (92.8%), Ceftriaxone (21.4%), Cefoxitin (42.8%) and Levofloxacin (0%). For Pseudomonas spp, it includes; Amoxicillin (60 %), Gentamycin (10%), Erythromycin (10%), Tetracycline (60%), Ceftriaxone (40%), Cefoxitin (40%) and Levofloxacin (10%). The percentage resistance for Klebsiella spp were; Amoxicillin (50%), Gentamycin (50%), Tetracycline (0%), Erythromycin (0%), Ceftriaxone (33.3%), Cefoxitin (33.3%) and Levofloxacin (0%). For Escherichia coli, the percentage resistance were, Amoxicillin (30%), Gentamycin (20%), Erythromycin (30%), Clindamycin (20%), Tetracycline (70%), Ceftriaxone (100%), Cefoxitin (60%) and Levofloxacin (10%). From the result, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp showed the highest resistance. In conclusion, the resistant strains can be transferred from poultry to humans, thereby increasing the burden of antimicrobial resistance.

 

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CHAPTER ONE

INTRODUCTION

1.1      Background of the study

Antibiotics are one of the major classes of drugs used in poultry management. They are majorly used as growth promoters. The antibiotics administered act to (a)promoting the synthesis of vitamin K by an intestinal parasite(b) reducing the number of pathogenic bacteria, thereby reducing the host-pathogen competition (c) destroying toxin-producing bacteria (d) improving or increasing energy efficiency in the gut and (e) Increasing/improving enzymatic activity.

It is estimated at present that 40% of the antibiotics produced are used for feed additives.  Estimates allocate 0.5million kg to the cattle industry, 1 million kg to poultry and 1.4 million kg to other animals such as companion animals.  Most of the antibiotics used in poultry are not used as veterinary medicine but rather in sub-therapeutic doses for increasing growth, performance and feed efficiency. When antibiotics are used sub-therapeutically (for animals’ performance, increased growth, and improved feed efficiency), the cost of meat, eggs, and other animal product is lowered (Sneeringer et al., 2015). However, the administration of sub-therapeutic doses of antibiotics leads to the development of antibiotic-resistant bacteria. As the sub-therapeutic doses of antibiotics are administered to the animals, it kills the bacteria sensitive to the administered antibiotic, whereas the resistant bacteria continue to thrive. According to a consumer reports investigation in 2013, it was reported that over half of the ground turkey meat sold in the US (United States) contained strains of drug-resistant bacteria. Thus, a resistant bacteria strain can easily be transmitted to humans or other animals in contact with the infected animal by simply ingesting them. In a nutshell, the practice of using antibiotics for growth stimulant is a problem because;

  1. They are the largest used antimicrobials worldwide.
  2. Their sub-therapeutic use leads to bacterial resistance.
  3. Every important class of antibiotics are being used in this way, making every classless effective
  4. The bacteria being changed harm to humans (Silbergeld and Graham, 2008).

In Nigeria, the frequency of antibiotics usage showed that majority of the farmers administered antibiotics on their animals yearly (21%) and monthly (16%), while tetracyclines (25%) and penicillins (19.5%) appeared to be the most commonly patronized antibiotics by farmers in this region (Mamza, 2018).

1.2    Aim and Objectives

Aim

  1. To evaluate the antibiotic resistance of bacteria isolated from poultry feeds and droppings.

Objectives

  1. To isolate microorganisms from poultry feeds and droppings.
  2. To determine the level of microbial contamination of poultry feeds.
  3. To determine the susceptibility of isolated organisms to selected antibiotics.
  4. To determine the percentage prevalence of isolated organisms from poultry feeds and droppings.

1.3 Justification of the Study

The emergence of antibiotic resistance is a major concern globally. The increased resistance bacteria has rendered some medically important antibiotics less effective, hence making treatment of diseases caused by such organisms difficult and often requiring more expensive antibiotics and longer course of treatment.

This research study is aimed at determining the presence of bacteria in poultry feeds and droppings within Port Harcourt metropolis, to evaluate the antibiotic susceptibility test on the isolated organisms.

TABLE OF CONTENTS

Title Page                                                                                                                                 i

Certification                                                                                                                             ii

Dedication                                                                                                                               iii

Acknowledgements                                                                                                                 iv

Abstract                                                                                                                                   v

Table of content                                                                                                                      vi

List of tables                                                                                                                            vii

List of figures                                                                                                                          ix

CHAPTER ONE                   

1.0 Introduction and Literature Review

1.1 Introduction                                                                                                                               1

1.1.1Aim and Objectives                                                                                                                 2

1.1.2 Justification of study                                                                                                              3

1.2 Literature Review                                                                                                                                   3

1.2. 1 Antimicrobial resistance                                                                                                         3

1.2 .2 Types of antimicrobial resistance                                                                                           3

1.2.3 Origin of drug resistance                                                                                                         4

1.2.4 Mechanism of bacterial genetic variability                                                                              4

1.2.5 Mechanism of antimicrobial resistance                                                                                               5

1.2.6 Classification of resistance pattern                                                                                          10

1.3 Poultry Feed                                                                                                                               11

1.3.1 Main Ingredients                                                                                                                     12

1.3.2 Common ingredients used in typical poultry feed formulations                                                          12

1.3.3 Antibiotics commonly used in poultry feeds                                                                           17

1.3.3.1 Benefits of Antibiotics use in poultry feed                                                                          18

1.3.3.2 Risks of antibiotics in poultry feed                                                                                      20

CHAPTER TWO

2.0  Materials And Methods

2.1 Materials                                                                                                                                                45

2.1.1 Culture Media                                                                                                                                     45

2.1.2 Equipment/Apparatus                                                                                                             45

2.1.3 Reagents/Chemicals                                                                                                                45

2.2. Method                                                                                                                                     46

2.2.1 Collection of Samples                                                                                                             46

2.2.2 Preparation of Sample                                                                                                             46

2.2.3 Dilution of Sample                                                                                                                  46

2.2.4 Isolation of Bacteria                                                                                                                46

2.2.5 Identification and Characterization                                                                                         47

2.2.5, 1 Morphological Characterization                                                                                          47

2.2.5.2 Biochemical Characterization                                                                                                          47

2.2.5.3 Antibiotics Susceptibility Test                                                                                                          50

CHAPTER THREE

3.0   Results

3.1 Total Bacterial Viable Counts                                                                                                    51

3.2 Gram Staining And Biochemical Test                                                                                        51

3.3 Bacteria Isolated From Sample

3.4 Antibiotic Susceptibility Test                                                                                                     58

CHAPTER FOUR     

4.0 Discussion and Conclusion                                                                                                                        68

4.1 Discussion                                                                                                                                     68

4.1.1 Total bacterial viable count                                                                                                         68

4.1.2 Antibiotic resistance                                                                                                                   69

4.2 Conclusion                                                                                                                                                71

REFERENCES                                                                                                                                     72

APPENDIX                                                                                                                                          76

LIST OF TABLES

Table 1.1:         Commonly  encountered  resistant bacteria                                                     9

Table3.1          Total viable count for poultry feeds                                                                52

Table3.2          Total viable count for poultry droppings                                                         53

Table 3.3         Gram staining and biochemical characterization                                                          54

Table 3.4         Prevalence of isolated organisms                                                                     56

Table3.5          Antibiotic susceptibility test for Staphylococcus aureus                                              59

Table 3.6         Antibiotic susceptibility test for Escherichia coli                                                         60

Table 3.7         Antibiotic susceptibility test for Salmonella spp                                                          61

Table 3.8.        Antibiotic susceptibility test for Pseudomonas spp                                          62

Table 3.9         Percentage resistance of Gram  negative isolates                                             63

Table 3.10       Percentage resistance of Gram positive isolate                                                             65

LIST OF FIGURES

Fig 1.1      Benefits of antibiotics used in poultry feeds                                                                        19

Fig 1.2      Routes of transmission of antibiotics resistance from livestock to humans                        22

Fig 3.1      Percentage prevalence of bacteria isolated from poultry droppings and feeds                    57

Fig 3.2      Resistance of gram-negative isolates to tested antibiotics                                                    64

Fig 3.3.     Isolate of resistant Staphylococcus aureus to tested antibiotics                                           66

Fig 3.4      Susceptible isolates against tested antibiotics                                                           67

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