ABSTRACT
The antibiogram of organism of public health importance in processed beef and chicken suya sold in Umuahia, Abia State was investigated. Thirty samples of both meat products were bought from three different spots in Umuahia. Microbial analysis of the samples resulted in isolating Staphylococcus aureus, Escherichia coli, Enterobacter spp., Salmonella spp., Shigella spp., Proteus spp. and Citrobacter spp. Escherichia coli and Staphylococcus aureus recorded highest percentage occurrence of 12(40%) and 7(23%) respectively. While Proteus spp., and Citrobacter spp. had the lowest percentage of occurrence of 1(3%) each. These isolates where found to be resistant to a number of popular antibiotics. Staphylococcus aureus was susceptible to Augmentin and Gentamycin but resistant to Amoxicillin, Erythromycin, Tetracycline, Cloxacillin, Cotrimoxazole and Chloramphenicol. The gram-negative bacteria were susceptible to Gentamycin and Ofloxacin while they were resistant to Levofloxacin, Streptomycin, Chloramphenicol, Erythromycin and Nalidixic acid. The resistance of most of these isolates to antibiotics highlights the reason for the increasing failure in the treatment of bacterial infections. The work revealed that beef and chicken suya sold in the area were microbiologically unsafe and below acceptable standard for human consumption.
TABLE OF CONTENTS
Cover
page i
Title
page ii
Certification iii
Dedication iv
Acknowledgement v
Table
of contents vi
List
of tables viii
Abstract ix CHAPTER
ONE 1
1.1.
Introduction 1
1.2.
Aim and Objectives of the Study 2
CHAPTER
TWO: LITERATURE REVIEW 4
2.1. Suya 4
2.1.1. Types of Suya 4
2.1.2. Preparation of Suya 5
2.2.
Meat 5
2.2.1. Meat Spoilage
6
2.2.2. Common Forms of Meat Spoilage 6
2.2.3. Lactic acid Bacteria Associated with Meat
Spoilage
7
2.2.4. Essence of Meat Preservation
8
2.3. Street Food Sector
9
2.4. Microbial Contamination of Suya
11
2.4.1. Sources of Microbial Contaminants in
Suya
12
2.5. Antibiotic
Sensitivity
13
2.5.1. Antimicrobial Agents and Antibiotics 14
2.5.2. Antibiotic Mechanisms of Action and
Mechanisms of Resistance
14
2.5.3. Causes of Antibiotic Resistance
20
2.6. Health Hazards of Contaminated Suya
Meat
21
2.6.1. Mitigating the Health Hazards Associated with
Suya 22
CHAPTER
THREE: MATERIALS AND METHOD
24
3.1.
Study Area 24
3.2.
Sample Collection 24
3.3.
Media Preparation 25
3.4.
Microbial Analysis 25
3.4.1.
Sample Preparation 25
3.4.2. Isolation and Enumeration of Microorganism 25
3.4.3. Characterization and Identification of
Isolates 26
3.4.3.1.
Gram Staining 26
3.4.3.2.
Motility Test 26
3.4.3.3.
Catalase Test 27
3.4.3.4.
Citrate Utilization Test 27
3.4.3.5.
Coagulase Test 27
3.4.3.6.
Oxidase Test 28
3.4.3.7.
Indole Test 28
3.4.3.8.
Methyl Red Test 28
3.4.3.9.
Sugar Fermentation Test 29
3.5.
Antibiotic Susceptibility Testing 29
CHAPTER
FOUR: Results 32
CHAPTER
FIVE: Discussion and Conclusion 40
5.1.
Discussion 40
5.2.
Conclusion 42
5.3.
Recommendation 42
REFERENCES 44
APPENDIX 1 52
APPENDIX 2 53
LIST OF TABLES
|
Table
|
Title
|
Page
|
|
1
|
Aerobic count of
chicken and beef suya samples from different locations
|
34
|
|
2
|
The distribution of the Isolates according
to samples
|
35 |
|
4
|
Characterization and identification of
isolates from suya samples
|
37
|
|
5
|
Antibiotic susceptibility pattern of the gram-positive isolates
showing their zones of inhibition
|
38
|
|
6
|
Antibiotic
susceptibility pattern of the gram-negative isolates showing their zones of
inhibition
|
39
|
CHAPTER ONE
1.1.
Introduction
Suya (Hausa word) means a roasted or smoked beef or boneless animal
meat (Okonkwo et al., 2014). It is a
spicy, traditional stick meat product that is commonly produced by the Hausas
in Northern Nigeria (Felagan et al.,
2017). Suya vendors are also found in Sub-Saharan Africa (Manyi et al., 2014) especially in countries
surrounding Northern Nigeria like Chad, Niger and Sudan (Iyang et al., 2005) where rearing of cattle is
an important occupation.
Chicken and beef suya are common delicacies to many Nigerians. These
meat products are vended in almost every neighborhood with a dense population for
various daily formal or informal economic activities. In big cities and small
towns, Suya vendors have become very prominent with their grill stands becoming
very busy from about mid-day until late night. It is gradually making its way
into elite circles where it has become a delicacy served at parties, picnics,
club houses, restaurants and even in hotels (Egbebi and Muhammad, 2016).
The preparation of suya emerged as one of the varieties of
preservation techniques for improving the keeping quality and shelf life of
meat in order to prevent its spoilage. (Ogbonnaya and Imodiboh, 2009; Apata et al., 2013). However, the preparation
and sales of suya along the streets are usually not done under strict hygienic
conditions because they still are done locally with crude tool (Manyi et al., 2014). Suya meat contamination
is mostly associated with the exposure on the streets. It is easily
contaminated with microorganisms and parasites due to the high protein content
(Konne et al., 2018). Concerns have
been raised about the hygiene of suya meat sold on the streets as there have
been sporadic cases of gastroenteritis after the consumption.
Effective intervention to reduce contamination of suya begins with
determining potential sources of contamination. Tissues under the hide of
healthy cattle are usually sterile (Anderson, 2012). Consequently, tissues
become contaminated during the slaughtering process. Sources of contamination
during slaughtering may be classified as those associated with the animal
processing practices, abattoir facilities and employees.
The extent to which potential contamination sources become hazardous
to public health depends on management and unpredicted events or factors. Even
in the best managed slaughter facilities, contamination may still occur
(Ologhogbo et al., 2010).
Fortunately, most of the bacterial colonies which have been isolated from beef
have been non-pathogenic, although human pathogens such as Salmonella, Campylobacter and Listeria have been isolated (Igene
and Mohammed, 2008).
Because of the high rate of consumption of suya, there is need to do
microbiological evaluation of suya so as to determine the possible contaminants
and also avoid infection from suya consumption. It is also important to
evaluate the antibiotic resistance and sensitivity patterns of the isolates in
order to achieve success when treating infections associated with isolated
pathogens.
1.2. Aim and Objectives of the Study
The aim of
this study is to determine the antibiogram of activity of microorganism of
public health importance in processed beef and chicken suya. The objectives are:
i. To isolate, characterize and identify the
microorganism associated with processed beef and chicken suya.
ii. To determine the antimicrobial susceptibility patterns
of the various isolates, present in selected samples of processed chicken and
beef suya meat.
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