Abstract
This study was conducted to the isolation and identification of bacteria from chicken intestine and livers in Mosul city. A total of 35 samples from intestine and 35 liver samples from local chicken were collected during a period from September 2018 to March 2019, the bacteria were diagnosed according to morphological, cultural and biochemical characteristics. The results showed (100%) positive to bacterial isolation for each samples of intestine and liver, (12) types of bacteria from (71) isolates for intestine, while (10) types from (36) isolates for liver. E. coli formed the highest percentage of intestinal isolates (28.16%), while Corynebacterium spp formed the highest percentage in liver isolates (33. 33%).The bacterial types were isolated from intestine included: E. coli (28.16%) Corynebacterium spp (25.35%), Enterococcus faecalis (15.49%), Klebsiella pneumonia (8.45%), Bacillus spp (7.04%), Proteus spp (5.63%), Staphylococcus aureus (4.22%), Lactobacillus spp (2.81%), Arcanobacterium pyogenes (1.4%), Citrobacter spp (1.4%). The bacterial types were isolated from liver included: Corynebacterium spp (33.33%), E.coli ( 19.44%), Staphylococcus aureus (16.6%), Bacillus spp (11.11%), Enterococcus faecalis (5.55%), Klebsiella pneumonia (5.55%), Pseudomonas aeruginosa (2.77%), Listeria monocytogenes (2.77%), Arcanobacterium pyogenes (2.77%). The bacterial types isolated from both intestine and liver were, E.coli, Corynebacterium spp, Staphylococcus aureus, Bacillus spp, Enterococcus faecalis ,Klebsiella pneumonia, Proteus spp and Arcanobacterium pyogenes. The virulence factors tests were used for some liver isolates which included, protease, licethinase, lipase, urease, coagulase and haemolysin.
Highlights
Poultry meat is one of the important sources which is responsible for infecting humans with many bacteria, including Salmonella, Staphylococcus and Escherichia coli, because of the high rate of contamination with infected chicken feces during the operations of slaughtering in slaughterhouses or butchers shops [3,4,5,6].The normal flora which is found in chicken's intestines and skin have the ability to analyze the chicken protein due to its enzymatic activity, which is activated after slaughter when the pH of the chicken protein becomes 6.2 -6.4
Through bacteriological examination of 70 samples, were taken from the local chicken intestine and liver in Mosul city. [71] and [36] bacterial isolates were obtained from the intestine and liver respectively, as shown in Table [1]
Corynebacterium spp was the second type of the intestinal bacterial were isolated in (25.35%), while the liver isolates were formed the (33.3%), highest incidence
Summary
Chicken meat is one of the most consumed types of meat at the present time, because of its high nutritional value of proteins, amino acids and vitamins which are necessary for humans to contain a few calories, and it considered good meat consumed by individuals who want to determine their weight and avoid obesity, as well as it is easy to digest and is suitable for all ages [1].Uninfected chicken meat is free from bacteria, but contamination occurs quickly during slaughtering, processing and marketing due to lack of attention to the health side or the result of an external sources as contaminated knives, workers' hands or from the ground [2].Poultry meat is one of the important sources which is responsible for infecting humans with many bacteria, including Salmonella, Staphylococcus and Escherichia coli, because of the high rate of contamination with infected chicken feces during the operations of slaughtering in slaughterhouses or butchers shops [3,4,5,6].The normal flora which is found in chicken's intestines and skin have the ability to analyze the chicken protein due to its enzymatic activity, which is activated after slaughter when the pH of the chicken protein becomes 6.2 -6.4. Bacteria in chicken intestine play important role in pollution of the environment through mixing of the intestinal content with meat during unhealthy slaughters ,these bacteria are transfer to humans and lead to intestinal infections by toxins which produced [7].The risk of bacterial pathogens represented in two important things: the first concerns with public health, the most cases of intestinal poisoning in humans due to Staphylococcus aureus, E. coli, Salmonella spp and Enterococcus faecalis which is produced intestinal toxins [8,9,10] and other bacterial causes, due to poultry meat consumption [11].
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