ABSTRACT
A total of 5 suya samples was used in this work. The isolated bacteria species after microbial analysis were Staphylococcus aureus (3) followed by Escherichia coli (1), Salmonella sp (1) and Shigella sp (1). The isolates from the suya meat samples used in this study ranged from 6.1 x 104 to 1.0 x 102. The frequency range of the organisms showed that Staphylococcus aureus 3 (50%) showed the highest frequency range followed by Escherichia coli 1(17%), Salmonella sp 1(17%), Shigella sp 1(17%). The isolation of Staphylococcus and E.coli in the suya meat sample could be as a result of feacal contamination. The presence of these organisms in meat foods should receive particular attention, because their presence indicate public health hazard and give warning signal for the possible occurrence of food borne intoxication.
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 Aims 6
1.2 Objectives
6
CHAPTER
TWO
2.0 LITERATURE REVIEW
2.1 Suya
Meat 7
2.2 Preparation
of Suya 12
2.3 Microbiology
of Meat 13
2.4 Meat
Spoilage 14
2.5 Factors
that Affect the Growth of Microorganisms on Meat 14
2.5.1 Temperature
14
2.5.2 pH 15
2.5.3 Water availability 15
2.5.4 Nutrients 16
CHAPTER
THREE
3.0
MATERIALS
AND METHODS
3.1 Collection of Samples 17
3.2 Determination of Moisture Content 17
3.3 Determination of Temperature 17
3.4 Determination of pH 17
3.5 Media
used 17
3.6 Sterilization 17
3.7 Microbiological
Analysis 18
3.9 Characterization
and Identification of Isolates 18
3.10 Gram
Staining 19
3.11 Biochemical
cultural characteristics 19
3.11.1 Catalase test 19
3.11.2 Coagulase
Test 20
3.11.3 Citrate
Test 20
3.11.4 Motility,
Indole, Urease Test (MIU) 20
3.11.5 Triple
Sugar Iron Test 21
3.11.6 Oxidase
Test 21
CHAPTER FOUR
4.0 RESULTS 22
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND RECOMMNDATION
5.1 Discussion 27
5.2 Conclusion 28
5.3 Recommendation 29
References
30
LIST OF TABLES
Table Title Page
1: Microbial
counts of each sample 22
2: Moisture
Contents, Temperature and pH of Samples 23
3 Biochemical
and cultural characteristics of bacterial 24
4: Bacterial
count 25
5: Frequency of occurrence of bacterial isolates in
suya 26
CHAPTER
ONE
1.0 INTRODUCTION
Meat is the flesh of animals which serves as food; it
is obtained from sheep, cattle, goat and swine (Hamer, 1997). Meat is a major
source of protein and an
important source 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
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 sauces, oiled and then
roasted over wood using a fire from charcoal. It is a traditionally processed
meat product and is usually not done with strict hygiene condition because they
are still done locally 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 relished.
Due to the chemical composition and characteristic,
meat are highly perishable foods which provide an excellent medium for growth of many hazardous microorganisms that
can cause infection in human and also lead to meat spoilage and economic loss.
The most important bacterial
meat spoilage is caused by lactic acid bacteria which is physiologically
related group of fastidious and ubiquitous gram-positive organisms. These include 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. (Inyor and Uma, 2005).
The slaughtering process affords extensive
contamination of sterile tissue with gram-negative enteric bacteria from animal
intestine including Salmonella specie and
Escherichia coli as well as
contaminant such as gram-positive Lactic
cocci associated with humans, animals and the environment. Enterococcus and Clostridium have been isolated from lymph node of red meat animals.
Microorganisms grow on meat causing visual, textural
and organoleptic changes when they release metabolite. The smoke produced as a
number of effects including preservative effect resulting from the deposition
of organic compounds all presents in the smoked product (Suya meat) (Osho, 2004).
A preservative effect is also induced by the surface drying that occurs to the
extent of 30% total weight loss in hot smoked product. Antioxidant effect is
produced by the phenolic deposit unto the product.
The microbial load in meat and meat product increases
as long as growth conditions are favorable. The factor influencing microbial
growth includes acidity, pH, temperature, water activity. Gaseous requirement,
nutrient and competition of microbes for the nutrient. Controlling these
factors implies maintaining long shelf life of meat and meat product but proper
preservation of meat could be achieved by the combination of two or more
preservation method which includes drying, salting and high temperature (Nester
et al. 1998).
Food is an essential resource needed for
survival of the human body to enhance normal functioning of the system as well
as growth. As such food play essential role in human lives. Thus, a high level
of food safety is needed to ensure safety from diseases or dangers that may come
from foods (Hassan, 2014). Food substances provide protein, carbohydrate,
vitamins, and minerals. Till date, most foods that humans consume are mainly
from plants and animals (including aquatic and terrestrial life forms). Food
are contaminated by microorganisms in public places such as schools, sidewalks,
festival areas and others; since it is widely exposed to the air (Hassan, 2014).
Specifically, meat which is derived from the flesh of animals are consumed for
food purposes can be highly contaminated. Meats consumed in developing
countries like Nigeria are the from wild, which is often referred to as “bush
meat” (viz. bush pig, guinea fowl, deer, antelope, rabbit, squirrel, rat) or
domestic animals (such as sheep, cattle, goat, camel, chickens, turkey, ducks,
pig, geese). Meat constitutes a significant amount of animal protein that is
eaten. Similarly, human also obtain their protein sources from fisheries and
vegetation i.e. plants (Hassan, 2014).
According to Chukwurah (2012), meat is the
most perishable of all important foods and this is as a result of their
chemical composition, which contain enough nutrients required for microbial
growth and sufficient quantity of these constituents exist in fresh meat. Meat
is a major source of high quality protein, fat, carbohydrate, vitamins and
minerals and is delicious, palatable and easily digestible.
Hassan et al. (2014) also described
meat as major source of protein and important source of vitamins for most
people in many parts of the world. Meat is essential for the growth, repair and
maintenance of body cells which are necessary for everyday activities.
Typically, the consumption of meat could be traced back in history to the
period when primitive man ate raw flesh of animals and later developed the art
of domestication of wild animals (Hassan et al. (2014). Meat begins to
deteriorate after slaughtering leading to chemical and physical changes.
Edema et al., (2008) also noted
that the initial microbial density plays a role in the determination of food
product shelf-life. In Nigeria, meat is processed into several forms including
‘Tsire’ or ‘Suya’, Kilishi, and Balangwu. Ready to eat food (including suya)
processing is a major source of livelihood for people probably due to
unemployment and failed family and community values. This is because they do
not require any further processing prior to consumption and are vented in
public places especially in the evening between 6 – 10pm.
Some of the popular locations where Suya
is found include along streets, in club houses, restaurants, picnics and homes
(Ochei et al., 2000). Suya originated
from the Hausa people of northern Nigeria, where rearing of cattle is an
important occupation. Suya is a boneless meat steak, coated with sauces, oiled
and then roasted over wood using a fire from charcoal (Ochei et al., 2000). Suya from animals such as
mutton, beef or goat or chicken are usually staked on sticks, coated with
sauces, oiled and then roasted over wood hot charcoal. The meat used for suya
production is typically trimmed from associated connective tissues, nerves and
vessels (Ochei et al., 2000).
According to FAO (1999) the meat is
artificially sliced into very thin continuous sheets which are then cut into
pieces and then staked on sticks, spiced with groundnut powder flour, salt,
vegetable oil and flavourings such as monosodium glutamate or others, before
arranging them round hot charcoal for toasting. The production of suya is
mostly carried out in environments lacking quality control. The processing of
suya in environment with poor sanitary condition could predispose its potential
consumers to pathogens of public health importance. Suya could be contaminated
by microbes in processing utensils, water and handling processes. Some of the
microbes that could be introduced into the suya during handling could make it
prone to microbial spoilage. The activities of microbes could lead to
contamination of food and changes in physical and nutritional attributes of the
suya. Several studies have been conducted on suya vended in some states in
Nigeria, including Lagos State , Oyo state , Anambra state Rivers state , Enugu state , Ekiti and Ondo
state , Benue state , Borno state, south western Nigeria (Edema et
al.,2008).
Traditionally, processed meat products are
produced and consumed in different countries throughout the world. Suya is a
spicy, traditional stick meat product that is commonly produced by the Hausas
in Northern Nigeria from beef (Alonge and Hiko 1981). Where rearing of cattles is an important pre
– occupation and major source of livelihood for the people (Edema, et. al., 2008). This leads to the
production of ready – to – eat beef products such as suya, kilishi, balangu and
kundi. suya is however the most popular as its consumption has extended to other part of the country (Inyang
et. al., 2005).
It is produced from boneless meat, hung on
stick and spiced with peanut cake, salt, vegetable oil and other flavourings
followed by roasting around a glowing charcoal fire (Abdullahi, et. al., 2004). Even though meat from
freshly slaughtered, healthy animals is supposed to have no, or very low
microbial populations, laboratory evidence suggests that they could be
contaminated to an unsafe level at the point of consumption (Umoh, 2001). The
fact that there are sporadic cases of
gastroenteritis and symptoms of food infection after consumption of suya
indicate the products indeed constitute
a food safety risk (Odusote and Akinyanju, 2003; Inyang, et. al., 2005).
1.1 Aims
The aim of this work is to examine
bacterial status of suya meat before consumption
1.2 Objectives
1. Enumeration of bacteria associated with suya
2. Isolation of bacteria of public health importance
3. Occurrence of bacteria in suya meat.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Login To Comment