Microorganisms associated with poultry dungs and egg shells

Abstract

Poultry products were analyzed for their microbiological and antibiotic susceptibility pattern that can influence their quality. Egg shell and poultry dung samples were collected from poultry farms, in Akungba-Akoko, Ondo State and Lagos city, Lagos State, Nigeria. The samples were collected in triplicates during the study. They were subjected to microbiological investigation in the laboratory using standard methods.The bacterial load 3 3 for the sample sources studied ranged from1 x 10 cfu/mL to 160 x 10 cfu/mL in egg shell 3 3 sources and 290 x 10 cfu/mL to 550 x 10 cfu/mL in poultry dung sources. The bacterial isolates from the samples include Staphylococcusspp., Bacillusspp., Escherichia coli, Salmonellaspp., Serratiaspp., Micrococcus spp., Pseudomonas spp. and Enterobacterspp. Similarly, the fungal isolateswereRhizopusspp., Aspergillusspp., Candida spp. and Saccharomycesspp. Microbiological analysis of the egg shell samples implies that consumption of raw and undercooked eggs was unsafe as a result of heavy contamination with harmful microorganisms including pathogens that could cause human infections. Antibiotic susceptibilitytest showed that Serratiaspp., Salmonella spp. and Escherichia spp. were highly susceptible to most of the antibiotics used including Ampicillin (AMP)10µg, Augmentin (AUG)30µg, Gentamycin (GEN) 10 µg, Ofloxacin(OFL) 5 µg, Streptomycin (STR) 10 µg, Chloramphenicol (CHL) 10µg, Cotrimoxazole (COT) 25µg, Sparfloxacin (SPFX) 5µg, Perfloxacin (PEF) 5µg Erythromycin (ERY) 5µg, and Ciprofloxacin (CPX) 5µg,while Micrococcus species recorded the highest level of antibiotics resistance.Results obtained from this study can be used as a benchmark for environmental study and food safety