Antibiotics susceptibility pattern of Salmonella species isolated from frozen chicken meat Department: Microbiology By: PRINDYTECHNIE Project ID: 8905 Rating: (5.0) votes: 1Rate this project12345 Price:₦5000 Get the Complete MaterialAbstractThis study aimed to evaluate the Antibiotic Susceptibility Pattern of Salmonella Species Isolated from Frozen Chicken Meat. The sample size (n) of the study was 5, which included different chickens randomly. From Anambra, a total of 5 meat samples were processed with different types of chicken meat. Similarly, from local meat shops, 5 chicken meat samples were processed. The samples were collected in sterile plastic bags and transported to the lab in an ice-cold box within 2 hours of collection. About 25 grams of each sample were collected from different meat shops. The isolated colonies were sub-cultured in nutrient agar plates for performing various biochemical tests and antibiotic sensitivity tests. The antimicrobial susceptibility testing of the isolates towards various antimicrobial discs was done by the modified Kirby-Bauer disk diffusion method as recommended by the National Committee for Clinical Laboratory Standards (NCCLS) using Mueller Hinton Agar. The standardized isolates were inoculated into a nutrient broth tube and was incubated at 37°c for 24 hrs to a 0.5 McFarland tube on a plate of MHA, using a sterile swab. Antibiotics discs (cephotaxime, ciprofloxacin, enrofloxacin, oxfloxacin, chloramphenicol. Resistance tocotrimoxazole, amoxicillin and gentamycin) were aseptically placed on the surface of the inoculated plates and incubated aerobically at 370C for 24hrs. The study showed that there has been a significant decrease in the isolation rate of Salmonella than previous year. This may be due to the improvement in animal slaughtering places this year. Therefore, there should be adequate provision of water and good sanitary conditions in slaughtering places should be maintained. It should be accompanied by the use of modern technologies available for improving hygiene and consumption practices. ...Preview Download Preview +Other Microbiology project topics and materials you might be interested in»Isolation and identification of microbes associated with spoilage bread»Bacterial analysis of urine polluted environment in federal polytechnic Nekede, Owerri»Microbiological quality of palm kernel fruits»Microbiological evaluation of home made grape juice»Therapeutic potential of Moringa Oleifera leaves»Antibacterial activity of honey on staphylococcus aureusescherichia coli and streptococcus pyogen isolated from wound»Phytochemical screening and antimicrobial assessment of Spondias Mombin (Ijikara)»Bacteriological monitoring of abattoirs in Ehime Mbano in Imo state»Proximate, selected vitamins, and minerals analysis of Moringa Oleifera»Biodeterioration of natural and artifical stone»The effect of crude avocado and pawpaw leaves extract on kidney function of guinea pigs»Isolation and characterization of fungi associated with the spoilage of corn grown in farms in Rukpokwu community»Microbial examination of raw meat obtained at main abattoir, Offa»Isolation and identification of bacterial aerosols bioaerosols dump sites in Yenagoa»Incidence of staphylococcus and salmonella species in Kunuaya retailed in Yenagoa