Antimicrobial Susceptibility Pattern Of Gram Negative Pathogenic Organisms Isolated From Waterside Abattoir Aba, Abia State

ABSTRACT

The antibiotic susceptibility pattern of six Gram negative pathogenic bacteria; Escherichia coli, Pseudomonas, Klebsiella, Salmonella, Shigella and Enterococcus was evaluated. The test organisms were subjected to antibiotic susceptibility test using the Kirby Bauer method. A multi-disc containing eight (8) antibiotics; Ceftrazidime (30ug), Cefuroxime (30ug), Gentamicin (10ug), Ceftriaxone (30ug), Ofloxacin (5ug), Ciprofloxacin (5ug), Augmentin (30ug), Nitrofurantoin (300ug), was used. The result showed all (100%) the isolates were sensitive to Ciprofloxacin and Ofloxacin while all (100%) were resistant to Augmentin. 5(83.3%) of the test organisms were resistant to Nitrofurantoin and Ceftriaxone. Apart from Shigella  spp which was resistant to only one antibiotic (12.5%), all the others recorded resistance to two or more antibiotics. The result showed that the test organisms are multidrug resistant hence, might have chemical consequences since the organisms are also Zoonoses.

TABLE OF CONTENT

CHAPTER ONE

INTRODUCTION      

1.2 Aim/Objectives

1.3 Scope of Antimicrobial Susceptibility

CHAPTER TWO

LITERATURE REVIEW

2.1 Potential Bacterial Contaminants associated with Abattoir Wastewater

2.1.2 Escherichia coli:

2.1.3 Salmonella: 

2.1.4 Shigella: 

2.1.6 Enterobacter:

2.1.7 Serratia: 

2.1.8 Pseudomonas: 

2.2 Antibiotic Resistance 

2.3 Definition of ESBL’s (Extended Spectrum Beta Lactamase)

2.4 Resistance toβ-Lactams

2.5 Antimicrobial Susceptibility

CHAPTER THREE

MATERIALS AND METHODS

3.1 Study Area

3.2 Sample Collection 

3.3 Sterilization of Materials

3.4 Preparation of Culture Media

3.5 Identification and Confirmation of Isolates  

3.5.1 Gram Staining

3.5.2   Motility Test 

3.5.3 Biochemical Tests

3.5.4 Catalase Test

3.5.5 Oxidase Test 

3.5.6 Urease Test 

3.5.7 Indole Test 

3.5.8 Methyl Red-Voges Proskauer Test 

3.5.9 Citrate Utilization Test 

3.5.10 Sugar Fermentation Tests 

3.6 Antimicrobial Susceptibility Testing

3.7 Measurement of Zone of Inhibition

CHAPTER FOUR

4.1 RESULTS

CHAPTER FIVE

DISCUSSION AND CONCLUSION

5.1 Discussion

5.2 Conclusion

5.3 Contribution to Knowledge

5.4 Recommendation

5.5 Suggestion for Further Studies

REFERENCES