Isolation and Identification of Bacteria in Broiler Chicken Meat Around Dar es Salaam Region

ABSTRACT

Broiler chicken meat is now considered as a major fast-growing source of meat in many parts of Tanzania especially Dar es salaam. The consumers demand safe and hygienic products without contamination with pathogenic microorganisms when the production and consumption of broiler chicken meat is gradually increasing. The present study was conducted to assess the bacterial contamination of broiler chicken meat collected from different areas around Dar es salaam especially Temeke and Ilala municipalities. The samples collected were analyzed to determine the enteropathogenenic bacteria in the broiler chicken meat and three genera of bacteria were isolated from all of the chicken meat samples. The isolates were presumptively identified as Escherichia coli, Salmonella spp and Staphylococcus spp by conventional culture method based on the morphological features and culture characteristics of the colonies.

The three isolates of bacteria were then subjected to the biochemical tests for confirmation, those biochemical tests are Indole test, Catalase test, Methyl red test, Voges-proskauer test and motility test were performed independently for each bacterial isolate to confirm the results from the conventional culture methods. After statistical analysis using Statistical Package for Social Sciences (SPSS) software, it was revealed that there is statistically significant difference (P< 0.05) in bacterial contamination between Temeke and Ilala municipalities. Results of this study demonstrated that more cautions are recommended for personnel hygiene in processing and handling of broiler chicken meat to prevent occurrence of foodborne diseases to consumers.

TABLE OF CONTENTS 

CERTIFICATION.................................................................................................................................. iii

DECLARATION ................................................................................................................................... iv

AND ...................................................................................................................................................... iv

COPYRIGHT......................................................................................................................................... iv

ACKNOWLEDGEMENT....................................................................................................................... v

ABSTRACT.......................................................................................................................................... vii

CHAPTER ONE .....................................................................................................................................1

INTRODUCTION...................................................................................................................................1

1.1 General Introduction ......................................................................................................................1

1.2 Problem statement .........................................................................................................................4

1.3 Research Objectives.......................................................................................................................5

1.3.1 Main Objective .......................................................................................................................5

1.3.2 Specific Objectives .................................................................................................................5

1.4 Research Hypothesis......................................................................................................................5

1.5 Significance of the Study ...............................................................................................................6

1.6. Literature Review .........................................................................................................................7

CHAPTER TWO .................................................................................................................................. 10

MATERIALS AND METHODOLOGY................................................................................................ 10

2.1. Sampling Site ............................................................................................................................. 10

2.2. Sample collection and processing................................................................................................ 10

2.3 General isolation of bacteria......................................................................................................... 10

2.4 Specific Isolation of Bacteria ....................................................................................................... 11

2.4.1 Detection of Salmonella ........................................................................................................ 11

2.4.2 Detection of Escherichia coli................................................................................................. 11

2.4.3 Detection of Staphylococcus aureus ...................................................................................... 11

2.5 Specific Identification Using Biochemical Tests........................................................................... 12

2.5.1 Indole Test ............................................................................................................................ 12

2.5.2 Catalase Test......................................................................................................................... 12

2.5.3 Methyl Red Test.................................................................................................................... 13

2.5.4 Voges – Proskauer (VP) Test................................................................................................. 13

2.5.5 Motility Test ......................................................................................................................... 13

CHAPTER THREE............................................................................................................................... 15

RESULTS............................................................................................................................................. 15

CHAPTER FOUR................................................................................................................................. 20

DISCUSSION....................................................................................................................................... 20

CHAPTER FIVE................................................................................................................................... 22

CONCLUSION AND RECOMMENDATION ...................................................................................... 22

5.1 CONCLUSION ........................................................................................................................... 22

5.2 RECOMMENDATION ............................................................................................................... 23

REFERENCES...................................................................................................................................... 24

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APA

Kihwelo, R. & hamisi, M (2022). Isolation and Identification of Bacteria in Broiler Chicken Meat Around Dar es Salaam Region. Afribary. Retrieved from https://afribary.com/works/isolation-and-identification-of-bacteria-in-broiler-chicken-meat-around-dar-es-salaam-region

MLA 8th

Kihwelo, Rashid, and Mariam Hamisi "Isolation and Identification of Bacteria in Broiler Chicken Meat Around Dar es Salaam Region" Afribary. Afribary, 18 Mar. 2022, https://afribary.com/works/isolation-and-identification-of-bacteria-in-broiler-chicken-meat-around-dar-es-salaam-region. Accessed 22 May. 2024.

MLA7

Kihwelo, Rashid, and Mariam Hamisi . "Isolation and Identification of Bacteria in Broiler Chicken Meat Around Dar es Salaam Region". Afribary, Afribary, 18 Mar. 2022. Web. 22 May. 2024. < https://afribary.com/works/isolation-and-identification-of-bacteria-in-broiler-chicken-meat-around-dar-es-salaam-region >.

Chicago

Kihwelo, Rashid and Hamisi, Mariam . "Isolation and Identification of Bacteria in Broiler Chicken Meat Around Dar es Salaam Region" Afribary (2022). Accessed May 22, 2024. https://afribary.com/works/isolation-and-identification-of-bacteria-in-broiler-chicken-meat-around-dar-es-salaam-region