Poultry – afrjcem.org

*Barka, M. S., Cherif-Anntar, A., and Benamar, I.

Laboratory of Applied Microbiology in Food, Biomedical and Environment (LAMAABE), Science Department,

Applied Science and Technique Institute, University of Tlemcen, Tlemcen, Algeria

*Correspondence to: mohammedsalih.barka@univ-tlemcen.dz; Tel: 00213556123335; Fax: 0021343277405

Abstract:

Background: Antibiotics are overused in poultry industry, and this has resulted in the emergence of multidrug resistant (MDR) bacteria. The current study is aimed at determining antimicrobial resistance (AMR) patterns of Enterobacteriaceae isolates from poultry in the west of Algeria.

Methodology: Different chicken samples (kidney, bone and intestine) were collected and processed for culture using standard microbiological methods to isolate Enterobacteriaceae. Isolates were identified biochemically using API 20E, while isolated Escherichia coli was typed for O1, O2 and O78 antigens using slide agglutination with specific antisera. All identified isolates were tested against 26 antibiotic disks using the Kirby Bauer disk diffusion method according to the CLSI standards. The minimum inhibitory concentrations (MICs) of chloramphenicol, tetracycline, nalidixic acid, ofloxacin and ciprofloxacin were determined for selected isolates. Conjugative plasmid transfer, plasmid incompatibility and colicin tests were used to detect transferable resistance traits in 48 selected E. coli isolates. Continue reading “Antimicrobial resistance patterns and transferable traits in Enterobacteriaceae isolates from poultry in Tlemcen, Algeria”

^*1Balogu, T. V., ¹Chukwueze, B. C., and ²Okonkwo, T. P.

¹Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, Nigeria

²Department of Chemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria

*Correspondence to: tovin2009@yahoo.com

Abstract:

Background: Eggshell which is primarily composed of more than 98% calcium carbonate crystal, serves as the physical protective and active barrier structure of egg content. Recently, antimicrobial properties of eggshell are fast becoming center of interest among stakeholders of poultry industry. However, few studies have focused on the rigidity factor of calcium components of eggshell as antimicrobial agent. Thus, this study was designed to determine the effect of decalcification on the ability of eggshell to inhibit common poultry and egg bacterial pathogens.

Methods: Raw eggshell denoted as calcified eggshell (CES) and decalcified eggshell (DES) were extracted and made into fine powder. Standard protocol was used for preparations of CES and DES at concentrations of 10, 5, 2.5 and 1.25 mg/ml, and their antibacterial assays on selected bacterial pathogens (Bacillus subtilis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli and Salmonella Typhi) were performed by agar diffusion method. Gentamicin 80mg solution (CC1) and distilled water (CC2) served as controls. Data were analysed with SPSS version 20.0 and presented as mean±SD for descriptive statistics. Friedman’s two-way test ANOVA was used to compare the differences in mean values between CES, DES, CC1 and CC2 at significance level of p<0.05. Continue reading “Impact of decalcification on antibacterial properties of eggshell against selected poultry pathogens”