Bacteriological Assessment of Air Sample in Poultry Environment

Abstract

Aims: This study aims to assess the bacterial load of air samples collected from Kwara State University poultry, Malete on the 24th of May 2022. Study Design: The study utilized a cross-sectional design to assess microbial contamination in a poultry environment. It exposed nutrient and MacConkey agar plates for one minute at different times (8 am, 2 pm, 4 pm) and distances (2ft, 4ft, 8ft). Total bacterial and coliform counts were measured, and isolates were identified through morphological and biochemical tests. Methodology: The plates of solidifying nutrient agar and MacConkey agar were exposed in a poultry environment for 1 minute. Total bacterial counts and total coliform counts were evaluated. The isolates were identified through morphological observation and biochemical characteristics. The total coliform counts (CFU/M3) / Distance (feet) range from 34 ± 14.1 – 5 ± 14.8 whereas; total bacterial counts (CFU/M3) / Distance (feet) range from 79 ± 8.4 – 39 ± 9.1 on nutrient agar and MacConkey agar respectively. Results: The result showed a total of five bacterial genera were isolated which include: Staphylococcus aureus, Salmonella species, Streptococcus species, Bacillus, and Escherichia coli. Since microorganisms found in the atmosphere are non-indigenous and usually introduced through human activities, the presence of these potential pathogens could constitute a health hazard not only to the workers but to the people around the poultry environment, thereby endangering the lives of community members through the spread of infectious diseases. Conclusion: Using the natural sedimentation technique, four genera of the organisms have been isolated Staphylococcus aureus, Streptococcus spp, E. coli, Salmonella species, and Bacillus. These organisms can cause several infections to the workers as well as inhabitants of this environment. To develop the quality of the poultry air in these farms, a good ventilation system has to be designed and good hygiene practices must be observed by the workers.