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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 2238-2243
DOI: https://doi.org/10.20546/ijcmas.2018.706.266


Salmonella Count Changes in Fermentation of Poultry Farm Waste
A. Baba1*, M. T. Banday1, H. M. Khan1, A. A. Khan1 and M. M. Darzi2
1Division of Livestock Production and Management, Sheri-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, India
2Faculty of Veterinary Sciences and Animal Husbandry Shuhama, Sheri-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, India
*Corresponding author
Abstract:

The present study was conducted in the Division of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry (SKUAST- Kashmir) to assess the Salmonella count changes in the poultry farm waste different seasons of fermentation. Poultry farm waste in the form of poultry carcass (dead birds) and poultry litter was selected for this purpose. Nine treatment recipes formulated for fermentation were: T1:Poultry carcass + Poultry litter, T2:Poultry carcass + Poultry litter + Lactobacillus @ 1.0 per cent T3:Poultry carcass + Poultry litter + Lactobacillus @ 0.5 per cent T4: Poultry carcass + Poultry litter + Yeast @1.0 per cent T5: Poultry carcass + Poultry litter + Yeast @ 0.5 per cent T6: Poultry carcass + Poultry litter + Lactobacillus @ 1per cent + Yeast @ 0.5per cent T7: Poultry carcass + Poultry litter + Lactobacillus @ 1per cent + Yeast @ 1per cent T8: Poultry carcass + Poultry litter + Lactobacillus @ 0.5per cent + Yeast @ 0.5per cent T9: Poultry carcass + Poultry litter + Lactobacillus @ 0.5per cent + Yeast @ 1 per cent. At initial stage the overall highest Salmonella count of 8.58 log10cfu was observed in T2. At final stage, the significantly (P<0.05) highest Salmonella count of 1.08log10cfu/g was observed T1 (control group) and non-detectable Salmonella count was observed in all other treatments (except T3 and T4) during winter season. Similarly during summer season significantly (P<0.05) highest and lowest Salmonella count of 1.08 log10cfu/g in was observed in treatment group T1 (control group) and non-detectable (ND) levels of Salmonella count was observed in all other treatments. There was a drastic reduction in the Salmonella count from initial to secondary stage of composting during both the seasons. It was concluded that fermentation significantly reduces Salmonella bacteria in the poultry farm waste to give a secure and safe end product.


Keywords: Salmonella Count, Fermentation, Poultry Farm Waste
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How to cite this article:

Baba I. A., M. T. Banday, H. M. Khan, A. A. Khan and Darzi M. M. 2018. Salmonella Count Changes in Fermentation of Poultry Farm Waste.Int.J.Curr.Microbiol.App.Sci. 7(6): 2238-2243. doi: https://doi.org/10.20546/ijcmas.2018.706.266