Genotypic Characterization and Virulence Features of Bacteria Associated with Chicken Meat in Rivers State, Nigeria

Abstract

Microbial investigation of live poultry birds were carried out in three different locations (Aluu, Elioparanwo and RSU) in Ikwerre, Obio-Akpor and Port Harcourt Local Government Areas, Rivers State, Nigeria. In this study a total of 125 samples of muscle (25), breast (25), intestine (25), wing (25) and leg (25) of poultry birds were analysed using molecular techniques and evaluating there virulence features. The birds were processed and microbiological analysis was done using standard procedures, molecular identification of the isolates was carried out. The mean total heterotrophic bacterial count of the muscle, breast, intestine, wing and leg in the three different locations ranged from 16.6±2.3 to 25.2±3.5, 1.6±0.2 to 24.8±8.6, 0.11±0.1 to 8.9±2.7, 1.1±0.8 to 10.6±1.8 and 3.4±0.1 to 4.9±0.9 CFU/g, respectively. The mean total coliform counts of the three locations ranged from 2.1±0.3 to 2.1±0.2, 1.8±0.2 to 0.9±0.6, and 0.32±2.5 to 0.32±0.25, 2.6±0.3 to 7.7±0.9 and 2.3±0.4 to 2.9±0.3 CFU/g, respectively. Virulence features of A. caviae (CP072326, OL45594) shows proteolytic activity, catalytic DNase, motility, starch hydrolysis and biofilm formation. A. baumanii (ON606300) showed Lipolytic activity, catalytic, starch hydrolysis, capsule formation and biofilm formation. C. braakii (ON557391) was positive for Motility, catalytic and proteolytic.  JQ231164 C. freudii (motile, catalytic, proteolytic and biofilm formation. E. hormaechei (ON834331, ON834332) was positive for motility, starch hydrolysis and biofilm formation. MN733229 M. odoratiminus (Lipolytic, motile, catalytic, DNase, proteolytic, ureolytic, heomolytic, capsule formation and biofilm formation. The study revealed that microbial contamination of Chicken meat could arise from bacteria present in the environment and on birds. These findings, thus underscored the urgent need for improved biosecurity measures, enhanced hygiene practices to safeguard both poultry health and public health. There should therefore be stringent implementation of food safety measure throughout the poultry value chain from farm to table.