MICROBIAL ANALYSIS OF SPICES USED IN MAKING SUYA

ABSTRACT

The microbial quality of spices using in making suya was investigated. A total of twenty (20) samples were collected from ten (10) different sites comprising of two (2) samples each. The samples were examined for pathogenic microorganisms and mean count of the different isolates were obtained. A total of five (5) bacterial and three (3) fungi were isolated from the samples on different medium such as nutrient agar, mannitol salt agar, eosin methylene blue, salmonella Shigella agar, macconkey agar and sabrourad dextrose agar with their percentage occurrence of Staphylococcus aurues (75%), Escherichia coli (55%), Bacillus spp (50%), Salmonella spp (35%), Shigella spp (10%), Aspergillus spp (40%), Penicillium spp (5%), Rhizopus (25%) of the isolates were indicated with the heterotrophic count ranged from 2.2 x105 cfu/g to 3.6 x 105cfu/g, coliform count ranged from 1.8 x 104cfu/g to 3.3x104cfu/g, Escherichia coli count ranged from 6.3 x 103 cfu/g to 9.6 x 103cfu/g, Salmonella count ranged from 5.8x 103cfu/g to 7.4 104 cfu/g, Shigella count ranged from 5.6 x 103cfu/g to 6.6x 103 cfu/g, Staphylococcus count ranged from 3.0 x 103 cfu/g to 7.9 x 103 cfu/g and fungal count ranged from 3.0 x 103 cfu/g to 5.6 x 104 cfu/g. For antibiotic susceptibility testing carried out, the organisms isolated were Augumentin, gentamicin, ofloxacin, erythromycin, nitrofuratiol and these drugs could be drugs of choice in case of any infection gotten from consumption of suya prepared with contaminated suya spices. The presence of these pathogenic organisms in spices used in making suya should be concern by the consumer since food poisoning by Staphylococcus, Salmonella and Shigella is possible through consumption of suya prepared with such contaminated spices.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgements                                                                                                                iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          vii

Abstract                                                                                                                                  viii

CHAPTER ONE

1.0           Introduction                                                                                                                1

1.1       Aims and Objectives                                                                                                  1

CHAPTER TWO

2.0       Literature Review                                                                                                      

2.1       History and Description of Suya                                                                                3

2.2       Suya Preparation                                                                                                        3

2.3       Sources of Suya Contamination                                                                                 4

2.4       Types of Suya                                                                                                             5

2.4.1    Tsire suya                                                                                                                    5

2.4.2    Killishi                                                                                                                        5

2.5       Meat Spoilage                                                                                                             6

2.5.1    General types of spoilage of meat                                                                              6

2.5.2    Storage under anaerobic condition                                                                             6

2.6       Preservation of Meat                                                                                                  7

2.6.1    Use of low temperature                                                                                              7

2.6.2    Use of chemical for preservation                                                                               7

2.6.3    Use of high temperature                                                                                             8

2.6.4    Dehydration method                                                                                                   8

2.6.5    Use of radiation                                                                                                          8

2.7       Suya Spices and its Contamination                                                                            8

2.8       Characteristics of Bacteria                                                                                         9

2.8.1    Staphylococcus species                                                                                               9

2.8.2    Esherichia coli                                                                                                            11

2.8.3    Shigella species                                                                                                          12

2.8.4    Salmonella species                                                                                                      12

CHAPTER THREE

3.0       Materials and Methods                                                                                               15

3.1       Study Area                                                                                                                  15

3.2       Sample Collection                                                                                                      15

3.3       Sterilization of Materials                                                                                            15

3.4       Preparation of Media                                                                                                  16

3.5       Microbiological Analysis of Samples                                                                        16

3.5.1    Sample preparation and serial dilution                                                                       16

3.5.2    Enumeration of organisms                                                                                          16

3.6       Characterization and identification of isolates                                                           17

3.6.1    Gram staining                                                                                                             17

3.6.2    Motility test                                                                                                                18

3.6.3    Biochemical tests                                                                                                        18

3.6.3.1 Catalase test                                                                                                                18

3.6.3.2 Coagulase test                                                                                                             19

3.6.3.3 Indole test                                                                                                                   19

3.6.3.4 Methyl red voges proskauer test                                                                                 19

3.6.3.5 Citrate utilization test                                                                                                 20

3.6.3.6 Sugar fermentation test                                                                                               20

3.7       Antibiotic sensitivity test                                                                                            20

CHAPTER FOUR

4.0       Results                                                                                                                        22

4.1       Results                                                                                                                        22

CHAPTER FIVE

5.0       Discussions, Conclusion and Recommendations                                                       29

5.1       Discussions                                                                                                                 29

5.2       Conclusion                                                                                                                  30

5.3       Recommendations                                                                                                      30

REFERENCES

APPENDIX

LIST OF TABLES

Table              Title                                                                             Page

Table 1:           Characteristics and identification of bacterial isolates                                    22

Table 2:           Identification and characteristics of fungal isolates                                       23

Table 3:           Spices and isolates                                                                                          24

Table 4:           Mean Count of the Suya Spices                                                                     25

Table 5:           Percentage occurrence of bacteria and fungi isolated from suya spices      26

Table 6a:         Antimicrobial sensitivity of gram negative bacteria and their zone of

inhibition (mm)                                                                                               27

Table 6b:         Antimicrobial sensitivity of  gram positive bacteria and their zone of

inhibition (mm)                                                                                               28

CHAPTER ONE

            1.0           INTRODUCTION

Suya is a popular spicy, smoked or roasted street meat in Nigeria and other countries surrounding Northern Nigeria like Chad, Sudan and Niger (Inyang et al., 2005). Hausa is one of the three major ethnic groups in Nigeria. In northern Nigeria where over 80% of Nigeria’s cattle rearing occurs, suya production and consumption is about the main nutrition source. However Suya is now the most popular as it is consumed in other parts of the country (Ogbonna et al., 2012). Suya is excellent in supplying high quality protein, vitamins and mineral salts such as iron and zinc (Kramilah et al., 1973). Meat is ideal for the growth of a wide range of spoilage bacteria (May et al., 2003) which accounts to a great extent why it is perishable.

Suya is prepared basically from boneless meat of animals (Abdullahi et al., 2004). Muscles meat of almost any kind can be dried to increase its keeping quality when food materials are dried or roasted, there is loss of moisture; this reduces the water activity (aw) of the food thereby preventing some bacteria from forming spoilage association. In suya preparation, use of lean meat is necessary since fat becomes rancid during the drying process. Suya preparation in process in Nigeria lack hygienic control and the risk of foodborne infection is very high.

Spices could be defined as the natural vegetable products or mixtures thereof, without any extraneous matter that is used for flavouring, seasoning and imparting aroma to foods (Iso, 1972). Spices like other foods substances may carry some insects. The predominant flora is generally composed of aerobic spore and non-spore forming bacteria, indicator organism and some pathogens may also be found (ICMSF, 1986).

According to Frazier and Westhoff (2006), spices do not have a marked bacteriostatic effect in the concentrations used in meat products and they may even serve as source of contamination of processed products. Occurrence of microorganisms that are potentially pathogenic in spices used in Suya preparation is considered as major cause of gastrointestinal disturbances resulting from the consumption of Suya in Nigeria (Ejeikwu and Ogbonna, 1995). According to Price and Schweiger (1971), unless spices are treated to reduce their microbial content, they may add high numbers and undesirable kind of organisms to food in which they are used.

Spice ingredients are thought to have some antimicrobial activities and yet meat treated with spices have high microbial load (Shamsudeen and Ameh, 2005).Spices are cultivated and collected in tropical areas using traditional methods which means they are exposed to contaminants from the soil and air, before being well dried to prevent possible microbial growth as well as during harvest, handing and packaging (Kneifel and Berge, 1994).

1.1       AIMS AND OBJECTIVES

      i.         To isolate, characterize and identify the microorganism associated with Suya spices.

     ii.         To determine the presence of pathogens in the spices.

   iii.         Antimicrobial susceptibility pattern.

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