BACTERIAL PROFILE OF SUYA MEAT IN OWERRI METROPOLIS

ABSTRACT

This work aimed at evaluating the bacterial profile of suya meat in Owerri metropolis. Twenty (20) skewers of suya meat in Owerri metropolis (2 from each source) were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureus, Escherichia coli, Streptococcus species, Pseudomonas through some standard microbiological tests for identification. The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x  3.8x  cfu/g whereas, total coliform count ranged from 1.1x -3.0x  cfu/g on Nutrient agar and MacConkey agar  respectively. The result revealed that the hygienic condition of the meat was below acceptable standard for human consumption.

TABLE OF CONTENT

Title page                                                                                                                     i

Certification                                                                                                               ii

Dedication                                                                                                                  iii

Acknowledgement                                                                                                      iv

Table of Contents                                                                                                       v

List of Tables                                                                                                             vi

Abstract                                                                                                                      x

CHAPTER ONE:  Introduction                                                                                                                                           1

1.1       Background of the Study                                                                                            1

1.2       Aims and Objectives                                                                                                  3

CHAPTER TWO: Literature Review                                                                                  4

2.1       Suya Meat                                                                                                                   4

2.2        Preparation of Suya                                                                                                   4

2.3       Microbiology of Meat.                                                                                               5

2.4       Meat Spoilage                                                                                                            6

2.5       Factors That Affect the Growth of Microorganisms On Meat.                               7

2.5.1     Temperature                                                                                                               7

2.5.2    Ph                                                                                                                                8

2.5.3    Water Availability                                                                                                      8

2.5.4    Nutrients                                                                                                                     8         

CHAPTER THREE: Materials and Methods                                                                      9

3.1       Samples Collection                                                                                                     9

3.2       Pretreatment of Samples                                                                                             9

3.3       Determination of Total Viable Count and Coliform Count                                      9

3.4       Procedure for Identification of the Organisms                                                           10

3.4.1   Gram Reaction                                                                                                            10

3.4.2    Motility Test                                                                                                               10

3.4.3    Catalase Test                                                                                                               11

3.4.4    Oxidase Test                                                                                                               11

3.4.5    Urease Test                                                                                                                 12

3.4.6    Citrate Test                                                                                                                 12

3.4.7    Indole Test                                                                                                                  13

3.4.8    Methyl Red Test                                                                                                        13

CHAPTER FOUR: Results                                                                                                  14

4.1           Results                                                                                                                    14

CHAPTER FIVE: Discussion, conclusion and recommendation                                        20

            5.1          Discussion                                                                                                                       20

            5.1          Conclusion                                                                                                                      2O

5.3          Recommendations                                                                                                   21

References                                                                                                                              22

Appendix 1                                                                                                                             25

LIST OF TABLES

Table        Title                                                                            Page

1   TOTAL VIABLE AND COLIFORM COUNTS                                                            16

2   MORPHOLOGICAL AND BIOCHEMICAL TEST RUN ON THE BACTERIA    17

3   FREQUENCY OF OCCURRENCE OF ISOLATES                                                    19

CHAPTER ONE

                                         INTRODUCTION

1.1       BACKGRONUD OF THE STUDY

Meat is the flesh of animals which serves as food; it is obtained from sheep, cattle, goat and swine. 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. (Igyor and Uma, 2005).

The slaughtering process affords extensive contamination of sterile tissue with gram-negative enteric bacteria from animal intestine including Salmonella species and Escherichia coli as well as contaminant such as gram-positive Lactic cocci associated with humans, animals and the environment. Enterococci and Clostridia have been isolated from lymph node of red meat animals.

Microorganism grow on meat causing visual, textural and organoleptic changes when the release metabolite (Jackson et al.2001). 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). 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 into 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. 2001).

1.2       AIMS AND OBJECTIVES

            This work is aimed at determining the Bacterial quality of suya meat sold in Owerri metropolis and has the following objectives:

1.To isolate, characterize and identify microbial species associated with                                  suya meat       

2. To determine the total virable and coliform count of the isolates.

3. To ascertain the frequency of occurrence of the bacterial isolates.

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