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PROJECT TOPIC:  INCIDENCE OF SALMONELLA AND ESCHERCHIA COLI IN LIVESTOCK
Department:  Public Health Technology
AMOUNT:  10,000
FORMAT:   MS WORD
PAGES:  87
 
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ABSTRACT

This work is aimed at determining the incidence of bacterial injections such as Salmonella and Escherichia coliwhich cause health hazards to the  poultry in their feeds.  Sample feed were obtained from commercial mash operation/ pellet mill operation at New heaven and top feed at Ogbete main market Enugu.  The samples were screened for total aerobic bacteria count, total coliform count and the characterization of the bacteria isolates carried out while indole test and citrate test were used to confirm the presence of Escherichia coli. The confirmation of salmonella isolates on Mac conkey agar was also done.

TABLE OF CONTENTS

CHAPATER ONE

1.0       Introduction                                                                           

1.1       Statement of problem                                                

1.2       Aims and objectives of the study                  

1.3       Limitation of study                                                    

1.4       Hypotheses                                        

CHAPTER TWO

2.0       Literature review                                                        

2.1       Nutritional value                                                        

2.2       Economic importance                                                

2.3       Disease cause by microorganisms                  

2.4       Livestock (poultry) feeds manufacturer        

2.5       Nutrient /feed requirements                           

2.6       Nutritive values of eggs                                             

2.7       Standard of feed quality                                            

2.8              Types of poultry feeds & march ingredients 

2.9              Quality control of feeds

CHAPTER THREE

3.0       Materials and method                                                

3.1       Sample collection                                                       

3.1.1    Microbiological analysis                                             

3.2       Characterization of bacateria                         

3.2.1    Gram’s staining reaction                                            

3.2.2    Indole test                                                                              

3.2.3        Methyl red (Mr.) voges proskaver (vp) test 

3.2.4        Citrate test                                                                             

3.2.5        Carbohydrate fermentation                            

3.2.6        Motility test                                                                           

3.2.7        Oxidase test               

CHAPTER FOUR

4.0       Result                                                                                     

4.1       Total aerobic bacterial count                          

4.2       Coliform bacterial count                                            

4.3       Characterization of coliform isolates 

4.4              Characterization of salmonella isolates

CHAPTER FIVE Discussion                                                                                          

Conclusion                                                                                         

Recommendation                                                                               

References                                                                                         

CHAPTER SIX                   

6.0       Appendixes                                                                            

6.1              Hard wares

6.2              Glass wares

6.3              Reagent

6.4              Composition for bacteriological culture

 

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