International Journal of Animal Biology
Articles Information
International Journal of Animal Biology, Vol.3, No.4, Aug. 2017, Pub. Date: Dec. 9, 2017
Prevalence of Salmonella spp. in Poultry and Poultry Products in Dhaka, Bangladesh
Pages: 18-22 Views: 868 Downloads: 514
[01] Mohammed Rezaul Karim, Animal Health Research Division, Bangladesh Livestock Research Institute, Dhaka, Bangladesh.
[02] Mohammed Giasuddin, Animal Health Research Division, Bangladesh Livestock Research Institute, Dhaka, Bangladesh.
[03] Mohammed Abdus Samad, Animal Health Research Division, Bangladesh Livestock Research Institute, Dhaka, Bangladesh.
[04] Mohammad Showkot Mahmud, Animal Health Research Division, Bangladesh Livestock Research Institute, Dhaka, Bangladesh.
[05] Mohammed Rafiqul Islam, Animal Health Research Division, Bangladesh Livestock Research Institute, Dhaka, Bangladesh.
[06] Mohammed Hafizur Rahman, Animal Health Research Division, Bangladesh Livestock Research Institute, Dhaka, Bangladesh.
[07] Mohammed Abu Yousuf, Animal Health Research Division, Bangladesh Livestock Research Institute, Dhaka, Bangladesh.
The study was carried out for determination of prevalence of Salmonella spp. in poultry and poultry products during July 2014 to June 2015. A total of 355 samples comprising 150 Cloacal swab samples of poultry, 50 Egg shells, 50 Egg contents, 30 Intestinal contents, 30 Liver swabs, 30 Broiler Meat and 15 Swabs of slaughter house were collected and processed for isolation of Salmonella spp. Out of 355 samples, 90(25.35%) samples were identified as positive for Salmonella. Out of the overall positive samples, 32% were cloacal swab samples of poultry, 28% were egg shells, 0% was egg content, 36.66% were intestinal contents, 23.33% were liver swabs, 20% were broiler meat and 26.66% were swabs of slaughter house were found positive for salmonella based on cultural properties, biochemical reactions and serum agglutination tests. In biochemical tests, all the isolates fermented dextrose, maltose and mannitol and produced acid and gas but did not ferment lactose but a few isolates partially fermented sucrose. Acid production was marked by the color change from reddish to yellow and the gas production was noted by the presence of gas bubbles in the inverted Durham’s tubes kept inside each of the test tubes containing sugar media. All isolated Salmonellae were positive for MR test, negative for V-P test and negative for indole test. For the slide agglutination test, Salmonella agglutinating antiserum (poly ‘O’ and poly ‘H’) was used which agglutinated all the isolates and thereby identified the organism as Salmonella spp.
Prevalence, Salmonella spp, Poultry and Poultry Products
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