MICROBIAL PROFILE OF SUYA IN LAGOS

MICROBIAL PROFILE OF SUYA IN LAGOS

ABSTRACT

Suya is a popular spicy meat product in Nigeria. Ready-to-eat suya samples were collected from four popular ‘suya spots’ serving at least 250 consumers within ikeja, lagos State, Nigeria. Microbial analysis of the samples was carried out and the isolates were identified as Staphylococcus aureus, Escherichia coli, Streptococcus spp., and Pseudomonas spp. The total viable counts for the samples ranged from 1.4 x 105 to 3.9 x 103 and 1.1 x 105 to 3.2 x 103 on nutrient agar and chocolate agar respectively. Staphylococcus and Pseudomonas recorded maximum percentage of occurrence. The result revealed that suya sold in the area were microbiologically unsafe and below acceptable standard for human consumption

TABLE OF CONTENTS

Certification                                                                                                     i

Dedication                                                                                                     ii

Acknowledgement                                                                                        iii

Abstract

Table of contents                                                                                                    iv

List of Tables                                                                                                v

CHAPTER ONE

1.0 Introduction                                                                                            1

1.1 Objectives                                                                                                 4

CHAPTER TWO

2.0 Literature review                                                                                     5

2.1Suya meat                                                                                                 5

2.2 Preparation of suya                                                                                      5

2.2 Meat spoilage

  1. 4 Factors that affect the growth of microorganisms in meat

CHAPTER THREE

3.0 Materials and methods

Sample Collection:

Pre-treatment of samples

Determination of Total Viable count

Gram Staining

Motility test

Catalase Test

Oxidase Test

Urease Test

Methyl Red (MR)-Voges Proskaeur(VP) Tests

Indole Test

Starch Hydrolysis

Coagulase Test

CHAPTER FOUR

4.0 Results and Discussion

CHAPTER FIVE

5.1 Conclusion

5.2 Recommendations

References

Appendix

CHAPTER ONE

INTRODUCTION

1.1      BACKGROUND OF THE STUDY

Meat is the flesh of animals which serves as food; it is obtained from sheep, cattle, goat and swine (Hamman, 1997). Meat is a major source of protein and have valuable qualities of vitamins for most people in many parts of the world, thus they are essential for the growth, repair and maintenance of body cells which is necessary for our everyday activities.

Meat could be traced back to human history, then when primitive men use raw flesh of dead animals, but as man developed, he domesticated as well as wild animals. Beef have been the major supply of meat in Nigeria as a result of extensive and semi-intensive cattle production system in Nigeria by Fulani and Hausa people of the northern Nigeria. (Umoh, 2004).

Suya meat is a boneless lean meat of mutton, beef, goat or chicken meat staked on sticks, coated with its sauces, oiled and then roasted over wood using a fire from charcoal. It is a popular, traditionally processed meat product that is served hot and sold along streets, at clubs, picnics centers, and restaurants and within institutions. Suya meat is one of the intermediate moisture products that are easy to prepare and highly relish which is a mass consuming fast food and its preparation and sales are usually not done with strict hygiene condition because they are still done locally.

Due to the chemical composition and characteristic, meat are highly perishable food which provides excellent source of growth of many hazardous microorganisms that can cause infection in human and also lead to meat spoilage and economic loss. The most important bacteria meat spoilage is caused by lactic acid bacteria which is physiologically related group of fastidious and ubiquitous gram-positive organisms, these includes many species such as Lactobacillus, Leuconostoc, Pediococcus and Streptococcus.

Since meat has a high nutritive value, microorganisms could easily grow on it. The possible sources of contamination are through slaughtering of sick animals, washing the meat with dirty water, handling by butchers, contamination by flies, processing close to sewage or refuse dumps environment, spices, transportation and use of contaminated equipment such as knife and other utensils. (Igyor and Uma, 2005).

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MICROBIAL PROFILE OF SUYA IN LAGOS