The occurrence of drug-resistant bacteria and screening the possible presence of residual antibiotics in poultry feed samples

Hossain, Al Amin; Shewly, Sumona Rahman; Mazumder, Chayanika; Arowan, Shah Murshid Uj Jaman; Munshi, Saurab Kishore

doi:10.3329/sjm.v10i1.50730

Cited by 5 publications

(8 citation statements)

References 18 publications

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“…The samples were kept in ice-box after collection, transported immediately to the laboratory and then stored at refrigerator before processing. Following complete thawing and homogenization, the frozen chicken-based snack samples were serially diluted up to 10 -4 for the microbiological assay according to the standard protocol [4,[10][11][12][13][14].…”

Section: Study Period and Samplingmentioning

confidence: 99%

“…SDA and MFC agar plates were incubated at 25 o C for 48 hours and at 44.5 o C for 24 hours, correspondingly. All the other plates were incubated at 37 o C for 24 hours [4,[10][11][12][13][14][15][16][17].…”

Section: Isolation and Identification Of Microorganisms From The Ready-to-fry Frozen Chicken-based Snack Itemsmentioning

confidence: 99%

“…and Vibrio spp., 10 ml of sample was first transferred into 90 ml of selenite cysteine broth (SCB) and alkaline peptone water (APW), respectively for the enrichment. Following incubation at 37 o C for 6 hours, the samples were diluted up to 10 -4 and then 0.1 ml of samples from each of the 10 -2 and 10 -4 dilutions were spread onto Salmonella-Shigella (SS) agar and Thiosulfate Citrate Bile Salt Sucrose (TCBS) agar [4,[10][11][12][13][14][15][16][17]. Plates were incubated at 37 o C for 24 hours for the detection of typical colonies.…”

Section: Isolation and Identification Of Microorganisms From The Ready-to-fry Frozen Chicken-based Snack Itemsmentioning

confidence: 99%

“…The standard agar-disc-diffusion method (Kirby Bauer technique) was used to examine the antibiotic susceptibility of the isolates (either sensitive or resistance) on Mueller-Hinton agar (Difco, Detroit, MI) [4,10,11,13,[18][19][20]. The commercial antibiotic discs employed over the bacterial lawns were Cefuroxime (CXM, 30 µg), Vancomycin (VA, 30 µg), Gentamycin (GEN, 10 µg), Amikacin (AK, 10 µg), Cotximoxazole (SXT, 25), Ceftriaxone (CRO, 30), Azithromycin (AZM, 15), Colistin (CL, 10 µg), Cefixime (CFM, 5 µg), Levofloxacin (LE, 5 µg).…”

Section: Antibiotic Susceptibility Pattern Of the Isolatesmentioning

confidence: 99%

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Assessment of the Microbiological Quality of Ready-To Fry Frozen Chicken-Based Snack Items Sold in Bangladesh

Chakrabarty¹,

Islam²,

Munshi³

2021

SJB

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Microorganisms that are capable of spoiling the product during chill storage as well as several foodborne pathogens can be present in frozen snacks. The present study attempted to investigate the presence of microbial contaminants along with their antibiotic resistance pattern in frozen snacks. In this regard, a total of 15 ready-to-fry frozen chicken-based snack items including three each of chicken pops, chicken samosa, chicken lemongrass lollypop, chicken nuggets and chicken meatball were collected from super shops of Dhaka, Bangladesh. Microbiological analysis revealed that all the samples were highly contaminated with total viable bacteria and fungi in an average of 6 and 4 log cfu/g, respectively which exceeded the standard microbial limit. Klebsiella spp., Staphylococcus spp. and Pseudomonas spp. were encountered in all samples. E. coli, Vibrio spp. and Salmonella spp. were also found in a majority of the samples. Besides, all the isolates were found to be multidrug-resistant. The isolates showed almost 100% resistance against Cefuroxime and Cefixime. A higher proportion of resistance was also reported against Vancomycin and Azithromycin. Whereas, Gentamycin, Ceftriaxone, Colistin and Levofloxacin sensitivity were found in all the isolates. Such chicken-based frozen snack items contaminated with multi-drug resistant microorganisms could be potential vehicles for transmitting food-borne diseases.

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Section: Study Period and Samplingmentioning

confidence: 99%

Section: Isolation and Identification Of Microorganisms From The Ready-to-fry Frozen Chicken-based Snack Itemsmentioning

confidence: 99%

Section: Isolation and Identification Of Microorganisms From The Ready-to-fry Frozen Chicken-based Snack Itemsmentioning

confidence: 99%

Section: Antibiotic Susceptibility Pattern Of the Isolatesmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of the Microbiological Quality of Ready-To Fry Frozen Chicken-Based Snack Items Sold in Bangladesh

Chakrabarty¹,

Islam²,

Munshi³

2021

SJB

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“…Fungal infections of the respiratory and digestive tracts have been observed in chicks fed diets deficient in essential fatty acids. Increased susceptibility to E. coli infection has also been reported in chicken feed mostly prepared from imported soybeans and soya meal (Hossain et al, 2020), thus quality oil is needed to be included in the diet. Soya oil is a good source of linoleic acid that can be used in animal and poultry nutrition.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary soya oil for optimizing the pullet egg size

Dey¹,

Roy²,

Ray³

et al. 2021

JAFE

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Among a number of factors that influence egg size in laying pullets, the most significant one is the nutrition of the laying hens. Dietary supplementation of oils enriched with linoleic acid, for example, soya oil, has a positive impact on egg size. The current experiment was aimed at assessing the impact of dietary soya oil as a source of linoleic acid on egg quality, egg size in particular, and the laying performance of commercial laying hens. A total of 48 NovoGen-Brown layers aged 22 weeks were allocated at random to three dietary treatments, with four replications per treatment, and each replication consisted of four birds. Three different types of diets namely T 1 (control diet), T 2 (control + 1.5 % soya oil), T 3 (control + 2.5 % soya oil) were fed for 15 weeks. Diets supplemented with 1.5% soya oil and 2.5 % soya oil significantly improved the egg weight and positively influenced egg production. Egg mass was numerically better due to the supplementation of both doses of soya oil at dietary levels. Percent eggshell significantly increased in eggs assessed for quality at 28 weeks in 2.5% soya oil supplemented group. Shape index, yolk color score and boiled egg weight were not affected by soya oil supplementation. Taken all together, it may be concluded that the dietary supplementation of 1.5% soya oil positively influenced laying performance and egg quality characteristics of commercial layers. So, a commercial layer diet supplemented with 1.5 % soya oil may be considered to improve the egg size and other performance parameters as well as the egg quality of laying hens.

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Influence of Dietary Addition of Mineral Shungite and Fucus vesiculosus on Production Performance, Egg Quality, Nutrients Digestibility, and Immunity Status of Laying Hens

Buryakov,

Zaikina,

Trukhachev

et al. 2023

Animals

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The main purpose of this study was to assess the impact of using the thermally modified mineral adsorbent shungite (MAS) and the dried seaweed meal Fucus vesiculosus (DSM) with different doses in Brown Nick cross laying hens’ diet on their productivity, nutrient digestibility, morphological and blood profile, immunity status, and egg quality. A total of 261,720 hens were used in this experiment at the age of 63 weeks, and they were randomly divided into 5 groups (feeding program) with six repetitions of 8724 chickens in each. The first served (control) as a control group where laying hens were fed the basal diet that was used on the farm only; the second and the third groups represented MAS+ and MAS++, where they received the basal diet supplemented by 0.1% and 0.25% (or 1.0 kg/t and 2.5 kg/t of feed) of the mineral adsorbent shungite (MAS) which was provided in the feed in powder form (5 microns) and was added to the feed at the feed mill; the fourth and fifth groups represented DSM+ and DSM++, which received the basal diet provided with 0.1% and 0.25% (or 1.0 kg/t and 2.5 kg/t of feed) of dried seaweed meal of F. vesiculosus algae (DSM). The average egg weight over the entire period of the experiment revealed significant differences between the experimental groups and represented in the control group 65.20 vs. 66.88, 66.87 and 68.10 and 68.13 g in the MAS+ and MAS++, and DSM+ and DSM++ groups, respectively. Once the dried seaweed meal F. vesiculosus (DSM) was used, the crude protein increased significantly (p < 0.05) in egg yolk by 2.64 and 2.67%, carotenoids by 1.13 and 1.20 mg/g DM. The inclusion of both MAS and DSM feed additives revealed a significant decrease in the level of crude fat (lipids) in their liver when compared with the control group. The level of erythrocytes (RBCs) increased (p < 0.05) in the MAS+ and MAS++ and DSM+ and DSM++ groups when compared to the control group. Similarly, a significant increase was noted in hemoglobin when DSM was supplemented when compared to the control one. Moreover, the number of heterophils increased (p < 0.05) in groups of MAS and DSM when compared to the control group. The percentage of phagocytic activity increased significantly by 5.39, 6.90, and 7.18% in MAS++, DSM+, and DSM++, respectively, relative to the control group. On the other hand, the phagocytic number decreased (p < 0.05) by 1.15 and 1.12 conditional units in MAS+ and MAS++ and by 1.03 and 0.83 conditional units in DSM+ and DSM++ when compared to the control group, respectively. Consequently, the inclusion of thermally modified mineral adsorbent shungite and the dried seaweed meal F. vesiculosus with different doses in Brown Nick cross laying hen diets improves the egg weight and egg quality, crude protein, carotenoids and vitamin A in the egg mass, the utilization of lysine and methionine nutrients, hemoglobin content, immunity status, while decreases the incidence of fatty liver occurrence.

show abstract

The occurrence of drug-resistant bacteria and screening the possible presence of residual antibiotics in poultry feed samples

Cited by 5 publications

References 18 publications

Assessment of the Microbiological Quality of Ready-To Fry Frozen Chicken-Based Snack Items Sold in Bangladesh

Assessment of the Microbiological Quality of Ready-To Fry Frozen Chicken-Based Snack Items Sold in Bangladesh

Effect of dietary soya oil for optimizing the pullet egg size

Influence of Dietary Addition of Mineral Shungite and Fucus vesiculosus on Production Performance, Egg Quality, Nutrients Digestibility, and Immunity Status of Laying Hens

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