MICROBIOLOGICAL ANALYSIS OF SPICES USED IN SUYA MAKING

ABSTRACT

This study examined the effect of microorganism variables on the different samples gotten form suya spices in Nigeria. Suya is a popular spicy, smoked or roasted street meat in Nigeria and other countries surrounding Northern Nigeria like Chad, Sudan and Niger. It was reviewed that suya spices had the characteristics and some bacterial isolated were discovered or identified e.g. S. aureus, E. coli, Bacillus spp., Shigella Spp. Etc. It was also discovered that suya spices contained different microorganism varying from fungi isolated, bacterial load, fungal load, percentage occurrence of bacterial isolates and percentage occurrence of fungal isolates from spices. The study therefore recommends that the method of preparing suya species should be done in a very strictly hygiene method so as to avoid microbial contaminations and be safe for consumption.

TABLE OF CONTENTS

Title page                                                                                                    i

Dedication                                                                                                   ii

Acknowledgement                                                                                             iii

Table of Contents                                                                        iv

List of Figures                                                                                          v

Abstract                                                                                                                  vi

CHAPTER ONE

INTRODUCTION

1.1         Objectives

CHAPTER TWO

LITERATURE REVIEW

2.1         History of Suya

2.2         Preparation of Suya from Meat

2.3         Sources of Suya Contamination

2.4         Types of Suya Recipes

2.4.2     Tsire suya

2.4.1     Killishi

2.5         Meat Spoilage

2.5.1     General Types of Spoilage of Meat

2.5.2     Storage under Anaerobic Condition

2.6         Preservation of Meat

2.6.1     Use of Low Temperature

2.6.2     Use of Chemical for Preservation

2.6.3     Use of Radiation

2.6.4     Dehydration Method

2.6.5     Use of High Temperature

2.7         Contamination of Suya Spices

2.8         Bacterial Contaminants of Suya Spices

2.8.1     Staphylococcus species

2.8.4     Salmonella species

2.8.2     Shigella species

2.8.5     Bacillus spp

2.8.3     Esherichia coli

CHAPTER THREE

MATERIALS AND METHODS

3.1         Sample Collection

3.3         Sterilization of Materials

3.4         Preparation of Media

3.5         Microbiological Analysis of Samples

3.5.1     Sample Preparation

3.5.2     Characterization and identification of isolates

3.6.1     Gram Staining

3.6.2     Motility Test

3.6.3       Biochemical Tests

3.6.3.1    Catalase Test

3.6.3.2    Coagulase Test

3.6.3.3    Methyl Red Voges Proskauer Test

3.6.3.4    Indole Test

3.6.3.5    Citrate Utilization Test

3.6.3.6    Sugar Fermentation Test

3.7           Antibiotic Sensitivity test

CHAPTER FOUR

RESULTS

4.1         Results

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1         Discussion

5.2         Conclusion

5.3         Recommendation

References

LIST OF TABLES

No.                      Title                                                                              Page

1:                         Morphology and Characteristics of Bacterial Isolates

from Suya Spices

2:                         Identification and Characteristics of Fungal Isolates

3:                         Bacterial Load of Suya Species (cfu/g)

4:                         Fungi Load from Suya Spices

5:                         Percentage Occurrence of Bacterial Isolates from

Suya Spices 

6:                         Percentage Occurrence of Fungal Isolates from Suya Species

CHAPTER ONE

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). Suya is prepared basically from boneless meat of animals (Abdullahi et al., 2004).  In northern Nigeria where over 80% of Nigeria’s cattle rearing occurs, suya production and consumption is about the main nutrition source. 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).  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.

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. 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. 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. 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).

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, 1998). 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.Spices are cultivated and collected in tropical areas using traditional methods.  This 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).Spice ingredients are thought to have some antimicrobial activities and yet meat treated with spices have high microbial load.

1.1       OBJECTIVES

i.                  To isolate, identify and characterize microorganism found in selected Suya spices.

ii.                  To determine the presence of pathogens in the spices.

iii.                  To determine the antimicrobial susceptibility pattern of the isolates.

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