INCIDENCE OF SALMONELLA AND ESCHERICHIA COLIM IN LIVESTOCK (POULTRY) FEEDS
Abstract
In many nations, eating uncooked chicken and pork products continues to be
the main way that Salmonella and E. coli are spread. Numerous chicken,
turkey, and other meat-based foods have been found to contain salmonella.
Salmonella often colonizes poultry with no apparent symptoms. This poses a
risk to human well-being in addition to that of the animal. The goal of this
study was to promote universal health. Sampling of eight distinct brands of
chicken feed were thoroughly gathered from various poultry farms and
markets in the territory of Enugu. The results showed that feed sample D
(layer) had the greatest viable bacterial count, which was too high to count,
while sample E had the lowest, 3.33x106CFU/g. Sample A had the smallest
coliform count (3.7x106 CFU/g), whereas sample H had the greatest amount
(1.19 x107 CFU/g). Salmonella had the greatest bacterial viable count in
sample D (layer), while Escherichia coli was discovered in sample H. E. coli
was 100% and Salmonella was 62.5% of the germs found in the various feed
samples. To improve the microbiological stability of these feeds, good
production, working with, and distribution procedures are required due to the
large number of bacteria in the foods.
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