INCIDENCE OF VAGINAL CANDIDACIES AMONG PREGNANT WOMEN AN PARK-LANE, HOSPITAL,

A CASE STUDY OF PREGNANT WOMEN ATTENDING ANTENATAL CLINK AT PARK-LINE ENUGU

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ABSTRACT

This project attempts to determine the frequency rate of candidiasis among pregnant women in Abakpa Nike Enugu. One hundred and ten samples of high vaginal swabs were collected and examined wet in the microscope. The sample were donated by pregnant women attending ante-natal clinics at park-lane hospital Enugu.
Eighty-five samples out of the one hundred and ten samples collected from the pregnant women were candida positive. The candida specie implicated were classified as follows: sixty pregnant women had Candida Albicans, ten had candida torulopsis, seran had Candida Kmse and eight had Candida Stellordea.
The samples were collected as follows. They were asked to open up their legs wide enough and the swab stick was inserted into the vagina and turned once. Normal saline was added to the sample solution and examined. The samples was examined wet under the microscope, budding yeast-like cells were observed.
The results indicated that the frequency rate is high as a result of illiteracy and poor hygienic state of most pregnant women within the study area. Improved hygiene and health education are stronghy recommended for the generality of people and women preparing for marriage particularly Park-Lane Enugu.

TABLE OF CONTENT
CHAPTER ONE
Introduction 1
1.1 Hypothesis 7
1.2 Statement of problem 8
1.3 Limitations 8
1.4 Justification 8
CHAPTER TWO
Literature Review 9
CHAPTER THREE
Materials and Methods 16
3.1 Sources of Collection 17
CHAPTER FOUR
Results and Analysis 20
CHAPTER FIVE
Discussion 24
CHAPTER SIX
Conclusion and Recommendation 28
References 29
Appendix 32

CHAPTER ONE

INTRODUCTION
Candidiasis is a systemic disease result from the presence of yeast like fungi in the urinary track of a pregnant women (Derek 1982). Candidiasis is most often sexually transmitted though there are some other predisposing gander like poor hygiene in the genial areas, use of oral contraceptive pill, diabetes mellitus etc. it is an acute or chronic mycotic infusion usually affecting the skin, narks or mucons membares of the mouth and gentles but capable at times of producing lesions gastrointestinal tracks, meringues and endocandun it is also an opportumstic furgus that canses candiadiasis in compromised patients candidiasis has a world wide distribution but its frequency and severity increases with warm weather, which indices excessive perspiration. It occurs in poor nutrient media, especially those deficient in protein (Lodder at al 1958).
Candidiasis is accompanied by a number of symptoms such as server itching in and around the vulva, thick pumdent discharge yellowroish in colour and a cheese consistercy discharge ete. An excess of vaginal discharge from any cause may lead to vulva privates. In candidiasis, there may be vulvitis with redness of the vagina, with masses of whose, cheesy material.

The infection candidiasis manifest as follows:
1. Candidia Vagintis and Vulva Vaginits: The incidence of candida vaginitis and vulvoaginits averages more in pregnant women than in non pregnant women. This is characterized by a low-grade inflammation of the vagina with whitish patches on the mucosa and yellowish, milky discharge. This infection may extend to the vulva and upper inner aspect of the thighs, causing a pronounced genit privities, which leads to removal of scar tissues. Chronic infection occurs in women with immuno deficiency virus (Rhoads et al 1987) this infection is treated with nystahn vaginal tablets used once daily for two weeks, or clotrima role vaginal cream applied nightly also for two weeks.

2. Candidia Paronydia And Onychia:. This is the candidias of the nail bed and nails. It is chromic condition favoured by immension of hands in lot, suapy water. This is seen mainly in individual engaged in net work or handling food. Even mentions and young children may develop candida paronychia, usually in association with oral candidiasis as a result of thumb – sugary. The paronychial area is swollen, red and gesturing with gaping.

3. Candidial Intertrigo: This infection is the superficial inflammation occurring in most skin folds. It affects the genital areas and the legs, ear folds and inter digital spaces of the hands and feet sub-mammary intertrigo is common in elderly women with pendulous breasts. The first usable signs are skin slitters, which enlarge, and rupture, sofking the skin lager and stilly.

This infecting responds to Amphotericin B. in patients with intertrigo of the groin, oral Nystatin, 500,000 units trice daily, should be gun in addition for tendegs several species of candida have been implicated as pathogenic to man. Some of these include-candida albicars, candida quasi candida tropically, candida parasols and candida pseudohopicals.

The most frequent cause of superficial and systemic candidiasis is candida albcars. This organism is highly virulent for laboratory anneals and fowls. Candidiasis can be controlled if pregnant mothers improve their standard of living and avoid weaning or the use of highs materals at all times e.g nylonparts etc.

4. Oral Candidiasis: Infection of the oral mucosa by candidia alblicars is relatively common in newborn infants, appealing about the seventh day of life and affecting 4-6 percent of imparts. It may also be seen in patients requiring intensive antibiotic therapy. The tongue, soft palate, guns and at times the pharynx may be involved. It is characterized by greyisn – white or creamy patches with a small halopatients with acquired immune deficiency syndrome (AIDS), often show profuse oral candidiasis. This infection responds to oral suspension of Nystahn 4-6ml four times daily, 10mg of clotimazole buccal troches, five times daily for two weeks.

5. Enteric candidiasis: This occurs during the prenatal where the infection may develop as oral trust. In older persons if may complicate primary debility disease, weather primary or secondary in value, enteric candidiasis may cause death if it remains untreated.
This infection responds to Nystetion taken by mouth for five to seven days.

6. Periaral Candidiasis: Candidiasis Alabicans is only one of a great variety of know factors that may be involved in the tiding. Apart from intense, normally nocturnal itching and burring, perennial candidiasis characteristically presents softening of the skin layer by morsel and death of tissues of the perennial area.
The infection responds to clotimazoleciean applied mighty for two-three weeks.

Candida infection are contagious and may be haramitted from person to person, therefore climatic condition, heat and humility which induce increased perspiration, prolonged immersion of hands or body in water leaching to maceration debilitating diseases, the administration of broad spectrum antiseptics pregnancy, high chapose one to the infection.

The affected areas are red, raw and beefy in appearance, but may have wilitish, and like deposits in their suyeces. There may be mild burring sensation present, but itching is much more likely to be hnorable some.

It is therefore vital before leaching candida infection to identify the cricum stances that allowed its establishment if all the condition that predispose one of the infections are properly conceited, the infection will not mangiest.

In the treatment of candida infection gendarme violet (or brilliant green) in 0.5 – 1% argents solution is still the most effective ready. This treatment is messy but it is gladly accepted by patients who have failed to respond to deaner and more elegant medications.
Other drugs that are used include Nystertm (mycostatin) in cream, ointment or powder, and amphoterian – B (effective zone) in cream or lohon. These are often effective and less messy. They should be applied three times daily for at least ten days.

Aqueous suspensions are preferable . after applies hons the area should be sprinked with talcium powder or Nystatin powder. Thet oral administration of Nystatin tablets three times daily or vaginal medication twice daily help to eliminate a source of infection in the vagina or gastrointeshrel treat.

Amphoterian B. is another during of chroice in the treatment of candida infection. The initial close is 0.25mglkg administered inhavenoraly daily.

Flucytosine are oral antifingal during has been successfully used in the treatment of systemic candidiasis. The dosage is 60 to 150mg 1kg1day given in four divided closes after food for a minimum of four weeks.

Clorhimazole, an oral antifuingal during has been successful in the treatment of generalized candidiasis clommazole (canester) pessanes also are effective. But it appears that mconazole where is nearest the ideal during for vaginal candidiasis. It has a broad spectrum anti mycolic and anti-bacterial achinly. The cream is applied daily preferably last thing at night.

Candidiasis is a debilitate armlet, which appears to cause discomfit and embarrassment mostly to pregnant women.
This project attempts to examine the frequency rate of candidiasis among pregnant woman at park lane. It seeks to identify such cases with a view to finding a more permanent manicure or solution as well as propose possible preventive measure when this is done, pregnant mothers will have…

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EXAMINATION OF STOOL FOR THE PRESENCE OF FELMINETH USING DIFFERENT TECHNIQUES

(A CASE STUDY OF ENUGU EAST LOCAL GOVERNMENT AREA ENUGU)

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ABSTRACT
This research is aimed at examining the presence of helminthes in stool using different techniques. One hundred and forty three samples were collected and three different techniques were applied in the stool examination, namely, Direct Microscopic examination technique, formol either concentration technique. At the end of the analysis. At the end of the analysis, it was found that there was a significant different in the number of eggs found, when figures were obtained with the three different techniques. Direct microscopic examination technique detected the ora of parasites and mobile flagellates, ciliates and Ascaris Lum bricoides. The formol either concentration technique detected mobile protozoa such as Entamoeba histolytica, amoeba and Giardia Lambila while the brine floatation technique is most preferred because it detected both the ora and mobile helminth while formol either concentration technique and brine floatation technique detected only oral of hookworm

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TABLE OF CONTENT
CHAPTER ONE
Introduction 1
1.1 Background information 1
1.2 Aim And Objectives Of The Study 2
1.3 Statement Of Problem Of The Study 3
1.4 Hypothesis 3
1.5 Justification Of The Study 4
1.6 Limitation Of The Study 4

CHAPTER TWO

Literature review 6
2.1 historical review 6
2.2 Helminthes Life Cycle 8
2.3 Epidemiology of Helminthes 13
2.4 Clinical Diagnosis of Helminthes 16
2.5 Laboratory Examination of Helminthes 21
2.6 Transmission Dynamics In Helminthes 26
2.7 Transmission Dynamics In Helminthes 28

2.8 Explanation, preparation and application
of some of the materials use in diagnostic
techniques of stool samples 29

CHAPTER THREE
3.0 Materials and methods 31
3.1 materials 31
3.2 Methods 31
3.3 Collection of Samples 34

CHAPTER FOUR
4.0 Result and discussion 35
4.1 results 35

CHAPTER FIVE
Conclusion and recommendation 70
5.1 Conclusion 70
5.2 Recommendation 70
Reference 72

CHAPTER ONE
INTRODUCTION
1.7 BACKGROUND INFORMATION
Helminthiasis is a disease condition resulting from helminth infections, Helminth are living organisms that depend on other organisms for their survival and at the same time destroying their host. Ascaris Lumbricoides, Schistosoma Mansoni, Hymenolepsis nana, Loa Loa, Onchocera examples of helminth. Some helminth infections are numbered among the major diseases of mankind. Schistosomiasis, caused by the genus Schistosoma which inhabit blood vessels is a most important cause of morbidity. The complex disease called filariasis, caused by highly pathogenic filarial nemabodes of man such as Wucharia Bancrofbii, Loa Loa, Brugiu Malayi and Ochocera Voluulus are similarly widespread (Dauves, 1994).

Although the rector transmitted filarial nematodes provoke the most dramatic forms of pathotogy such as elephantiasis and river blindness, a wide cycle can also be harmful, especially when present as multiple species infections in poorly nourished patients. Ascariasis is caused by Ascaris Lumbriocoides. Within the helminth, many life cycle modes are utilized and some such as Strongyloides Sterocorals and Hymenolepsis nana use more than one mode of life cycle (Dawes, 1994).

Three techniques were applied in stool examination namely: Direct microscopic examination technique, formed either concentration technique and brine floatation technique. Direct microscope examination is used to detect the ora of helimith and motile flagellates, ciliates and ora of Ascaris Lumbricoides. Formol ether concentration technique is used for the concentration of helminth in feaces, especially the eggs of helminth and cysts of protozoa while the brine floatation technique is suitable for the detection…

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Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum

(Sorghum Bicolor, White Variety And Red Variety)

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ABSTRACT

Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 – 0.50kg. The result of their functional properties were as follows; Bulk density, white (0.700 – 0.733g/ml), red (0.723 – 0.753g/ml) Gelation temperature; white (70 – 72oc) red (73 – 74oc). Least gelation concentration; white (0.60 – 0.90g/10ml), red (0.70 – 1.00g/10ml). Metabolisable energy value, white (3.12 –3.82kcal/g), red (3.73 – 3.82 kcal.g). Glycosidic cyanide content, white (4.5 – 8.5%), red (8.5 – 10.5%). The starchy samples with shorter steeping periods gave better results in terms of functional properties, metabolisable energy value, and percentage moisture content. The starch samples steeped for longer periods had greater yield but poorer functional properties. The white variety tested cyanide free and had better results than the red variety. The result of the sensory evaluation revealed that the samples had significant difference at p(0.05) and p(0.01) in colour and consistency. But there was no significant difference at p(0.05) and p(0.01) in flavour, texture and overall acceptability

TABLE CONTENTS

CHAPTER ONE
1.0 Introduction
1.1 Statement of Problem
1.2 Objectives of the Study

CHAPTER TWO
2.0 Literature Review
2.1 Origin of Sorghum
2.2 Structure of Sorghum
2.3 Nutritive Value
2.4 Uses and Method of Preparation
2.5 Limitation / Toxicity
2.6 Processing of Sorghum for Starch
2.7 Starches
2.7.1 Definition
2.7.2 Forms / Structures / Derivatives
2.7.3 Reactions of Starch in Food Systems
2.7.4 Food Uses of Starch and their Functional Properties
2.7.5 Spoilage of Starches

CHAPTER THREE
3.0 Materials and Method
3.1 Source of Raw Material
3.2 Method of Production
3.3 Analysis of Some Functional Properties
3.3.1 Determination of Yield
3.3.2 Bulk Density
3.3.3 Syneresis
3.3.4 Swelling Capacity
3.3.5 Gelation Temperature
3.3.6 Least Gelation Concentration
3.4 Metabolisable Energy Value
3.5 Glycosidic Cyanide Content
3.6 Moisture Content
3.7 Sensory Evaluation

CHAPTER FOUR
4.0 Results / Discussion
4.1 Results
4.2 Discussion

CHAPTER FIVE
5.0 Conclusion and Recommendation
References
Appendix

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CHAPTER ONE

1.0 INTRODUCTION
Starch is non-crystalline white powder, insoluble in cold water.
It can be hydrolysed into simpler molecules by either heating with an acid or a suitable enzyme. (Awan and Okaka, 1983).
Starch is the major storage form of carbohydrate in sorghum and millets. It consists of amylopectin, a branched – chain polymer of glucose, and amylose, a straight chain polymer (FAO, 1992).
The digestibility of the starch, which depends on hydrolysis by pancreatic enzymes, determines the available energy content of cereal grain. Processing of the grain by methods such as steaming, pressure cooking, flaking, puffing or Micronesian of the starch increases the digestibility of sorghum starch.
This has been attributed to a release of starch granules from the protein matrix rendering t hem more susceptible to enzymatic digestion (FAO, 1992).

When starch is heated in water (moist heat) it will produce a gel – an important property needed in the thickening of gravies, sauces, in the baking of bread and production of custards (Awan and Okaka, 1983).
The physico-chemical properties of the starch affect the textural characteristics of the food preparations made from the grain.
The behaviour of starch in water is temperature and concentration dependent (Malleshi and Desikachar, 1985).

Starches in general show very little uptake of water at room temperature and their swelling power is so small. At higher temperature, water uptake increases and starch granules collap— which leads to solubilisaiton of amylose and amylopectin to form a colloidal solution. This is the gelatinisation stage. Genetic and environmental factors affect the gelatinisation temperature of starch (Freeman and Bocan, 1973).

Heat treatment of starch in a limited amount of water lead to swelling the granules with very little loss of soluble material and partial gelatinization of the starch (Watson, 1970).
On cooking, the gelatinized starch tends to return from the soluble, dispersed and amorphous state to an insoluble crystalline state.
This phenomenon is known as retrogradation or set back; it is enhanced with low temperature and high concentration of starch (Rooney, 1991). Amylose, the linear component of the starch, is more susceptible to retrogradatioln than the amylopectin (Freeman and Bocan, 1973).

1.1 STATEMENT OF THE PROBLEM
Steeping of sorghum for a longer period consumes time and imparts undesirable flavour to the starch extracted from the sorghum due to the action of some spoilage microorganisms. Hence the need to reduced the steeping time and detect its effect on the yield and their sensory properties.

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BACTERIAL CONTAMINATS ASSOCIATED WITH COMMERCIAL POULTRY FEED FROM THREE DIFFERENT COMPANIES

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ABSTRACT

The bacterial contaminants associated with commercial poultry feeds from three companies in Nigeria (vital, Guinea and Top) were studied using streak plate techniques. The culture media used were Nutrient agar and Mac Cokey agar. The aim/ objective of the study is: To ascertain the microbial safety of commercial poultry feeds produced by companies. To isolate microorgaisms that are contaminants of poultry feeds, to identify the bacterial types and to determine the microbial load of poultry feed. The microbial mean count was highest in vital feed as 166 per ml with pH 7.80, followed by Guinea feed having mean count of 153 per ml with pH 6-46 and the least microbial mean count was got in Top feed, having 105 per ml withpH 6.00. The study revealed Staphylococcus aureus as the msot predominant bacterial organism with 52cfn (33%) followed by salmonella typhin with 48cfu (30%), The next bacterial organism isolated was Bacillus cereus with 40cfn (25%) and the least was Pseudomonas aeruginosa with 18cfu (12%). Also vital feed had the highest isolation of stapohylococcus aureus, as 60cfu per ml followed by Guinea feed having 57 cfu per ml and least isolation was obtained from top feed as 40cfu per ml. While the highest isolation of salmonella tipphi was obtained also from vital feed as 57cfu per ml, followed by Guinea feed with 50cfu per ml. The highest6 isolation of Bacillus cereus was still from vital feed as 50 cfu per ml, followed by Guinea feed as 43cfu per ml and least in Top feed with 28cfu per ml. The highest isolation of Pseudomonas aeruginosa was from vital feed with 25cfu per ml, followed by Guinea feed with 19cfu per ml while least isolation was from top feed as 10 cfu per ml. The results showed that the poultry feeds in general had bacterial contaminants. But the microbial load was minimal increasing with decrease in acidity (i.e. high pH).

TABLE OF CONTENT

CHAPTER ONE
Introduction
CHAPTER TWO
Literature review

CHAPTER THREE
3.0 Materials and method
3.1 Materials
3.2 Methods
3.2.1 Sterilization
3.2.2 Source of samples
3.2.3 Preparation of culture media
3.2.4 Determination of pH
3.2.5 Plating Technique
3.2.6 Bacteria count, Gram staining and Microsoft work
3.2.7 Biochemical test for identification
i. Indole test
ii. Methyle Red Test
iii. Voges – Proskaver test
iv. Oxidase test
v. Citrate utilization test
vi. Hydrogen sulphate production/sugar fermentation
vii. Motility test

CHAPTER FOUR
4.0 RESULTS
4.1 Table 1
4.2 Table 2
4.3 Table 3
4.4 Table 4
4.5 Table 5
4.6 Table 6
4.7 Table 7

CHAPTER FIVE
Discussion

CHAPTER SIX
Conclusion and Recommendations
Reference
Appendix

CHAPTER ONE

INTRODUCTION
Poultry are collection of birds raised commercially or domestically for meat, egg and feathers. Chickens, ducks turkeys and geese are of primary importance while guinea fowl and squabs (pigeons) are chiefly of local interest. These birds are source of income and food to the rarer. In the past only hens that could no longer produce eggs were killed and sold for meat but by the mid-20th century, meat production had outstripped egg. Production as a specialized industry (Encycloparredia Britaimca, 1988). Heavy breed poultry animals are used for meat white light bread chickens are primarily for the production of eggs (Mc Graw Hill encydopaedia 1992).

The meat and eggs produced from poultry are important sources of dietary portion. In Africa, animal protein foods from all sources contribute between 7g and 15g daily per person to the total food intake (Oyenyga, 1974). Today, Poultry production in the country is increasing at a tremendous rate and yet cannot meet the demand because of population growth and the awareness created by the campaigns for the need of animal protein in the diet.

The growth and well-being of organisms are to a large extent dependent on the mount and type of food they receive and the manner or rate at which they receive it. The food should contain nutrients such as water, carbohydrates, fats, protein, minerals, vitamins and added growth factors improper balance. Each of these nutrients has a major role to play concerning growth, maintenance and productivity of the poultry. According to Leonard 91981), nutritional deficiency or inbalance.

These diseases may include rickets, perosis, and nutritional roup, curly the paralysis etc. These diseases could result due to deficiency in vitamins D, Manganese, vitamin A, vitamin E and riboflavin. Improper sanitation and inadequate management play major roles in disease. Outbreak and productivity of the desired products. In developing countries like Nigeria, the cost of feeding, especially the monogastries continues to escalate primarily in response the soaring cost of the conventional feed ingredients. This phenomenon is precipitated by under production and importation of some food stuff coupled with the competition between man and farm animal for energy and protein concentrates.

The use of agro-industrial by-products towards reducing food cost has been widely recognized (EshieH and Ademosun, 1981; Atteh and Oloagbenla, 1993). Chicken and turkeys satisfy their energy needs provided the ration a allows them to do so (Church, 1988). The are of course exceptional to this rule particularly where heavy breed layers are concerned, when birds have a tendency to over-eat. Where this is a problem, it is general practice to subject the birds to some degree of food restriction during the growing and production periods.

The major ingredients that are integral parts of poultry rations at the present time in the USA are corn, as the primary source of energy and soybean meal as the major protein supplement (Roland et al 1972), while in Nigeria, Udedibie et al (1988) and Nwokon (1993) produced poultry offal meal (P.O.M) and chicken offal meal (COM) respectively from waste product similar to poultry visceral Offal (PVO) according to these authors POM has been used to replace ground nut cake in layer and broiler finisher diets and COM has been used along with fish meat and blood meat as sources of methodize and lysine in the starter diets of lockerels. These major ingredients, usually available in plentiful supply, allow rapid growth or high egg production with very efficient conversion.

However, corn-soy rations are deficient in some nutrients for chickens and these nutrients are normally supplied by other poultry meal.
There are different types of feeds given to poultry brids depending on the purpose. These different types of feeds given to poultry birds depending on the purpose. These different types are the breeders’ starters, growers’ and layer’ feeds. The percentage of each ingredient in the feed varies depending on the type of feed. The ingredient include ground yellow corn, ground oats or barley, Alfata meat, Fish meal, Oystershell, managised salt, vitamin A, vitamin D, and coccidiostat (which is given in form and at the level recommended by the manufacturer).

The different percentage of each ingredient varies depending on the kind of feed for example, ground yellow corn in starter and grower feed is 25% and 22% in breeder and layer feeds. There could be the same percentage of a particular ingredient in different feeds as in the case of a alfafa meal which constitutes 10% inall the feed types. Some ingredients could be absent in a particular feed but present in the others as in the case of riboflavin supplement which is absent in starter feed and present at the levels of 2 and 5% in rower, layer and breeder feeds respectively.

To maintain healthy birds, the feeds are kept fresh as much as possible at all times. The amount of feed in feeders are limited to the extent necessary to avoid wastage. It is a good practice to fill hanging feeders – only three quarter full, and trough feeders only two third full (Graham, 1977). Checking the weight of the birds and its feed consumption is very necessary. A drop in feed intake usually is the first indication of trouble, a disease outbreak, molt, stress or poor management (Graham, 1977).

Most poultry feed are prepared in dehydrated forms and because of this, there is the need to store them properly to avoid moisture uptake and damage by heat. In this way,. They can remain safe for a considerable period of time without loosing their safeness and value. The feed should be stored in a suitable place where it will not be attacked by microorganisms, insects, rodents, etc. Air tight storage is not advisable because offensive odour might result when there is obstruction of out flow and inflow of air (Leonard, 1981). High temperature and oxidation destroy certain vitamins, therefore, care must be taken in the preservation and storage of feeds to protect the vitamins they contain (Mc Graw – Hill encyclopaedia 1992).

The condition of feed storage and handling could be a source of contamination. When feeds are unhysgenically handled and stored, there could be a buildup of microbial contaminants.
Poultry have been found to be susceptible to infection due to certain microorganisms and man may be secondarily infected through heavy contaminated food such as poultry meat and eggs (Gorden and Tucker, 1965, Hall, 1977, and Barrell, 1982). Micro-organism that may contaminate feed include the following general another disease caused by salmonella infections is paratyphoid. Paratyphoid is an infection disease of chi, Entherobacter, Escherichia, Protens, Pseudomonas, staphylococcus, salmonella, shigella, providencia, serratia, Klebsiella, streptococcus, clostridium, Aspergillus and Erysiphelothrie (Leonard, 1981). Typically, in some countries, about 50% of all outbreaks of salmonellosis in man are caused by infections derived from these sources and the incidence of salmonella in poultry carcasses has, in certain cases been found to be 7% or more (Van schothorst Notermans, 1980). Okongi (1984) examined poultry feed and found that salmonella was present in the sample. Another disease caused by salmonella infections is paratyphoid, Paratyphoid is an infections disease of chicken, turkeys, ducks and…

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