ANTIBIOGRAM OF ORGANISM OF PUBLIC HEALTH IMPORTANCE IN PROCESSED BEEF AND CHICKEN SUYA

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

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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