Poultry are domesticated birds kept by humans for the eggs they produce, their meat, their feathers, or sometimes as pets. (Mifflin, 2009). The domestication of poultry took place several thousand years ago. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity.
Poultry is the second of the world most widely eaten type of meat globally and, along with eggs provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning (Mifflin, 2009).
“Poultry” is a term used for any kind of domesticated bird captive-raised for its utility, and traditionally the word refers to wildfowl (Galliformes), waterfowl (Anseriformes); domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food (Poultry, 2014).
A slaughter hall is where animals are stunned bled, slaughtered, flayed and dressed in successive operations. In such a system live animals enter one end of the building and emerge as dressed carcasses at the other. Capacity can be increased by using more than one bay for each kind of animals. A freezing room is normally included in slaughterhouse, but only the largest factory abattoirs will have facilities for the processing of large-scale storage of meat (Eriksen P.J).
Research has shown that pathogens represent an increasing threat to animal and human health. Notwithstanding the tremendous progress in understanding, diagnosing, preventing, treating and managing existing infectious diseases, it is becoming ever clearer that due to natural selection and appearance of new infectious agents, the war against infectious agents has not been won as they constitute the leading cause of illness and death in developing countries. Contaminating of spoilage pathogens from food processing environment remains a challenge for food industry.
According to Moretra et al; 2013, the food industry has a strong focus on hygiene in order to produce food with high quality. Thus the need to carryout research in order to check the standard of hygiene practice in some of the poultry slaughter houses in Kaduna town.
The aim of this research is to carryout an antibiogram of some bacteria pathogens from poultry slaughter slabs within Kaduna metropolis. Specifically the objectives include:
1. To isolate bacterial pathogens from slabs of slaughter houses.
2. To carryout identification of these isolates.
3. To subject isolates to susceptibility testing using various antibiotics.
4. To suggest possible ways of minimizing contamination.