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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