|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
This study was conducted to establish the occurrence and antibiotic susceptibility testing on isolates of Campylobacter obtained in cattle offals slaughtered within Gwagwalada abattoir. A total of 75 samples were collected over a period of five weeks using sterile swab sticks for cultures on blood free selective Campylobacter agar (modified CCDA-Preston) enriched with selective supplement and incubated at 42°C for 48 hours microaerobically. The colonies were subjected to biochemical reactions of oxidase, catalase, citrate, indole reaction, hydrogen sulphide production and motility test. Antibiotic sensitivity test was also performed using an antibiotic impregnated multi-disk (Optudisc, UK) Gentamycin (10µg), Streptomycin (30µg), Rifampicin (20µg), Erythromycin (30µg), Ampiclox (20µg), Amoxicillin (20µg), Chloramphenicol (30µg), Levofloxacin (20µg) and Norfloxacin (10µg). Cultural and Gram staining characteristics showed 68% were positive for Campylobacter spp as gram negative curved rods. Biochemical reaction further revealed isolates were motile, oxidase, catalase and citrate utilization positive, as well as indole and hydrogen sulphide negative. Antibiotic sensitivity testing revealed that isolates were sensitive to Gentamycin and Amoxil and resistant to Norfloxacin, Rifampicin, Chloramphenicol, Streptomycin and Ampiclox but showed some effect to Ciprofloxacin, Levofloxacin and Erythromycin. These Campylobacter isolates within offals has a potential ability to contaminate meat obtained from the abattoir which may increase the risk of human infection. This finding indicates the presence of Campylobacter isolates in cattle offals showing resistance to commonly used antibiotics. Awareness campaign amongst both butchers and the general public on the occurrence and possible contamination of beef with Campylobacter is recommended with emphasis on safe and wholesome meat preparation and good hygienic slaughtering practices.