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                                         
i.                    Indole test                                                                                           
ii.                  Methyle Red Test                                                                               
iii.                Voges – Proskaver test                                                                       
iv.                Oxidase test                                                                                        
v.                  Citrate utilization test                                                             
vi.                Hydrogen sulphate production/sugar fermentation                
vii.              Motility test    
  CHAPTER FOUR
4.0       RESULTS                                                                                           
4.1              Table 1                                                                                                
4.2              Table 2                                                                                                
4.3              Table 3                                                                                                
4.4              Table 4                                                                                                
4.5              Table 5                                                                                                
4.6              Table 6                                                                                                
4.7              Table 7                        
CHAPTER FIVE
Discussion                                                                   
CHAPTER SIX
Conclusion and Recommendations                                                    
Reference                                                                                                        
Appendix                                                                                            
                                                                        CHAPTER ONE
INTRODUCTION                
            Poultry are collection of birds raised commercially or domestically for meat, egg and feathers.  Chickens, ducks turkeys and geese are of primary importance while guinea fowl and squabs (pigeons) are chiefly of local interest.  These birds are source of income and food to the rarer.  In the past only hens that could no longer produce eggs were killed and sold for meat but by the mid-20th century, meat production had outstripped egg. Production as a specialized industry (Encycloparredia Britaimca, 1988).  Heavy breed poultry animals are used for meat white light bread chickens are primarily for the production of eggs (Mc Graw Hill encydopaedia 1992).  The meat and eggs produced from poultry are important sources of dietary portion.  In Africa, animal protein foods from all sources contribute between 7g and 15g daily per person to the total food intake (Oyenyga, 1974).  Today, Poultry production in the country is increasing at a tremendous rate and yet cannot meet the demand because of population growth and the awareness created by the campaigns for the need of animal protein in the diet.
            The growth and well-being of organisms are to a large extent dependent on the mount and type of food they receive and the manner or rate at which they receive it.  The food should contain nutrients such    as water, carbohydrates, fats, protein, minerals, vitamins and added growth factors improper balance.  Each of these nutrients has a major role to play concerning growth, maintenance and productivity of the poultry.  According to Leonard 91981), nutritional deficiency or inbalance.  These diseases may include rickets, perosis, and nutritional roup, curly             the paralysis etc.  These diseases could result due to deficiency in vitamins D, Manganese, vitamin A, vitamin E and riboflavin.  Improper sanitation and inadequate management play major roles in disease.  Outbreak and productivity of the desired products.  In developing countries like Nigeria, the cost of feeding, especially the monogastries continues to escalate primarily in response the soaring cost of the conventional feed ingredients.  This phenomenon is precipitated by under production and importation of some food stuff coupled with the competition between man and farm animal for  energy and protein concentrates.
            The use of agro-industrial by-products towards reducing food cost has been widely recognized (EshieH and Ademosun, 1981; Atteh and Oloagbenla, 1993). Chicken and turkeys satisfy their energy needs provided the ration a allows them to do so (Church, 1988).  The are of course exceptional to this rule particularly where heavy breed layers are concerned, when birds have a tendency to over-eat.  Where this is a problem, it is general practice to subject the birds to some degree of food restriction during the growing  and production periods. The major ingredients that are integral parts of poultry rations at the present time in the USA are corn, as the primary source of energy and soybean meal as the major protein supplement (Roland et  al     1972), while in Nigeria, Udedibie et al (1988) and Nwokon (1993) produced poultry offal meal (P.O.M) and chicken offal meal (COM) respectively from waste product similar to poultry visceral Offal (PVO) according to these authors POM has been used to replace ground nut cake in layer and broiler finisher diets and COM has been used along with  fish meat and blood meat as sources of methodize and lysine in the starter diets of lockerels.  These major ingredients, usually available in plentiful supply, allow rapid growth or high egg production with very efficient conversion.  However, corn-soy rations are deficient in some nutrients for chickens and these nutrients are normally supplied by other poultry meal.
            There are different  types of feeds given to poultry brids depending on the purpose.  These different types of feeds given to poultry birds depending on the purpose.  These different types are the breeders’ starters, growers’ and layer’ feeds.  The percentage of each ingredient in the feed varies depending on the type of feed.  The ingredient include ground yellow corn, ground oats or barley, Alfata meat, Fish meal, Oystershell, managised salt, vitamin A, vitamin D, and coccidiostat (which is given in form and at the level recommended by the manufacturer). The different percentage of each ingredient varies depending on the kind of feed for example, ground yellow corn in starter and grower feed is 25% and 22% in breeder and layer feeds. There could be the same percentage of a particular ingredient in different feeds as in the case of a alfafa meal which constitutes 10% inall the feed types.  Some ingredients could be absent in a particular feed but present in the others as in the case of riboflavin supplement which is absent in starter feed and present at the levels of 2 and 5% in rower, layer and breeder feeds respectively.
            To maintain healthy birds, the feeds are kept fresh as much as possible at all times.  The amount of feed in feeders are limited to the extent necessary to avoid wastage.  It is a good practice to fill hanging feeders – only three quarter full, and trough feeders only two third full (Graham, 1977). Checking the weight of the birds and its feed consumption is very necessary.  A drop in feed intake usually is the first indication of trouble, a disease outbreak, molt, stress or poor management (Graham, 1977).  Most poultry feed are prepared in dehydrated forms and because of this, there is the need to store them properly  to avoid moisture uptake and damage by heat.  In this way,. They can remain safe for a considerable period of time without loosing their safeness and value.  The feed should be stored in a suitable place where it will not be attacked by microorganisms, insects, rodents, etc.  Air tight storage is not advisable because offensive odour might result when there is obstruction of out flow and inflow of air (Leonard, 1981).  High temperature and oxidation destroy certain vitamins, therefore, care must be taken in the  preservation and storage of feeds to protect the vitamins they contain (Mc Graw – Hill encyclopaedia 1992). The condition of feed storage and handling could be a source of contamination.  When feeds are unhysgenically handled and stored, there could be a buildup of microbial contaminants.
            Poultry have been found to be susceptible to infection due to certain microorganisms and man may be secondarily infected through heavy contaminated food such as poultry meat and eggs (Gorden and Tucker, 1965, Hall, 1977, and  Barrell, 1982).  Micro-organism that may contaminate feed include the following general another disease caused by salmonella infections is paratyphoid.  Paratyphoid is an infection disease of chi, Entherobacter,  Escherichia,  Protens, Pseudomonas, staphylococcus, salmonella, shigella, providencia, serratia, Klebsiella, streptococcus, clostridium, Aspergillus and Erysiphelothrie (Leonard, 1981). Typically, in some countries, about 50% of all outbreaks of salmonellosis in man are caused by infections derived from these sources and the incidence of salmonella in poultry carcasses has, in certain cases been found to be 7% or more (Van schothorst Notermans, 1980).  Okongi (1984) examined poultry feed and found that salmonella was present in the sample.  Another disease caused by salmonella infections is paratyphoid, Paratyphoid is an infections disease of chicken, turkeys, ducks and other birds.  Bofulism another kind of disease occurs in both young and adult poultry birds.  It is caused by a bacterium, Clostridium Botulinum. This organism grows in decaying plants and animals materials. Birds feeding material containing the toxins produced by the bacteria lose control of their neck muscle (Leonard, 1981).
OBJECTIVE OF THIS STUDY:
The objective of this study is to ascertain the microbial safety of commercial poultry feeds produced by companies.
 AIMS OF THE STUDY
i.                    To isolate micro-organisms that are contaminants of poultry feeds.
ii.                  To identify the bacterial types
iii.                To determine the microbial load of poultry feed.
STATEMENT OF PROBLEM
            Poultry feed is known to contain salmonella, and other microorganisms are also implicated in poultry feeds, (Klinger and Ladidot, 1993).  It is therefore pertinent to carry out microbiological examination of commercially prepared poultry feeds to ascertain their safety to livestock.
HYPOTHESIS
HO:-    Poultry feeds are associated with bacterial contaminants
H1:-     Poultry feeds are not associated with bacterial contaminants
 
HII:-    Poultry feeds do not have enough bacterial contaminants to cause infection in poultry
SIGNIFICANCE OF THE STUDY
            As the end of the project work, the results will be a guide to the  microbiological safety or otherwise of the commercially prepared poultry feeds.