ABSTRACT
Thirty (30) samples of chicken and beef suya varieties were aseptically collected from suya vendors at three different sale points in Umuahia Metroplis, Abia State. Studies on the microbiological quality of suya were carried out. The bacteria isolates included: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa, Salmonella sp. Shigella sp. Streptococcus sp. and Klebsiella sp. while fungi isolates included: Aspergillus niger, Candida sp. and Penicillum. Samples (Bacteria load) from City Centre for all the chicken and beef suya produced 9.5 x 106cfu/g to 2.6 x 106cfu/g, those from Bank Road gave a range of 8.8 x 106cfu/g to 2.4 x 106cfu/g and those from World Bank gave a range of 8.5 x 106 to 2.8 x 106cfu/g. Samples (Fungi load) from City Centre for all the chicken and beef suya produced 4.6 x 102cfu/g to 2.3 x 102cfu/g, those from Bank Road gave a range of 4.0 x 102cfu/g to 2.3 x 102cfu/g and World Bank gave a range of 5.3 x 102cfu/g to 2.3 x 102cfu/g. These findings suggest that most of ready to eat foods sold by roadside vendors may constitute sources of microbial food poisoning, consequently, public health hazards. The need for improvement and maintenance of food hygienic practices by food handlers and vendors is emphasized.
TABLE
OF CONTENTS
Certification
i
Dedication ii
Acknowledgements
iii
Tables
of Contents iv
List
of Tables vi
Abstract
vii
CHAPTER ONE
1.1
INTRODUCTION 1
1.2
Aims and Objectives 2
CHAPTER TWO
2.0 LITERATURE REVIEW 3
2.1 Meat Spoilage 4
2.2 General
Forms of Meat Spoilage 4
2.2.1 Spoilage
under Aerobic Condition 4
2.2.2
Spoilage under Anaerobic Conditions 4
2.3
Preservation Of Meat 5
2.4
Use of Low Temperature 5
2.4.1
Use of High Temperature 5
2.4.2 Dehydration
method 6
2.4.3 Use
of radiation 6
2.4.4 Preservatives 6
2.5
Common Forms of Meat Spoilage 7
2.6
Factors Affecting Microbial Growth on Meat 7
2.7 Contamination
of Ready to eat Foods 11
2.8 Sources
of Suya Contamination 11
2.9 Health
Hazards of Suya Meat 12
2.10 Ways
to Reduce the Health Hazards 13
2.11 Personal Hygiene 14
2.12 Food
Control Systems 14
2.13 Suya Preparation 15
2.14 Types
of Suya 15
2.14.1 Tsire
Suya 15
2.14.2 Kilishi 15
CHAPTER THREE
MATERIALS AND
METHOD 16
3.0 Study
Area 16
3.1 Sample
Collection 16
3.2 Media Preparation 16
3.3 Microbiological
Analyses 17
3.3.1
Isolation of Microbial Isolates 17
3.4 Characterization
and Identification of Isolates 17
3.4.1 Gram
Staining 18
3.4.2 Spore
Staining 18
3.4.3 Motility
Test 18
3.5 Biochemical
Test 18
3.5.1 Catalase
Test 18
3.5.2 Citrate
Utilize Test 19
3.5.3 Coagulate
Test 19
3.5.4 Oxidase
Test 19
3.5.5 Indole
Test 20
3.5.6 Methyl
red [MR] Test 20
3.5.7 Voges Prokaeur
Test 20
3.5.8 Sugar
Fermentation Test 20
3.6 Fungal
Characterization 21
CHAPTER FOUR
4.0 RESULTS 22
CHAPTER FIVE
5.0 DISCUSSION AND CONCLUSION 31
5.1 Discussion
31
5.2 Summary
and Conclusion 36
5.3 Contribution
to Knowledge 37
5.4 Recommendation 37
References 38
Appendix
LIST OF TABLES
Table Page
1: Microbial Load of Chicken Suya Meat
Sold in Umuahia Metropolis 25
2: Microbial Load of Beef Suya Meat Sold
in Umuahia Metropolis 26
3: Percentage Occurrence of Bacteria
Isolated from Chicken and
Beef
Suya Sold in Umuahia Metropolis 27
4: Percentage Occurrence of Fungi Isolated
from Chicken and Beef
Suya
Sold in Umuahia Metropolis 28
5: Colonial Characteristics of Fungi
Species 29
6: Morphological and Biochemical
Characteristics of Bacterial Isolates 30
CHAPTER
ONE
1.0 INTRODUCTION
Meat and meat product are very
important components of human diet and have been so for a long time. This is
because of the high nutritive value of animal proteins compared to plant
protein. The amino acid content of animal protein is such that it compensate
for deficiencies common to process of plant sources in Northern Nigeria, Tsire,
Balangu, Kilishi, Danben-nama and Ragadada are the most commonly consumed meat
products (Bube, 2003).
Traditionally, processed meat
products are produced and consumed in different countries throughout the world
(Vilar et al., 2000). Chicken and
beef suya are common delicacies to many Nigerians. Suya is a spicy,
traditionally stick meat product that is commonly produced by the Hausas in
Northern Nigeria (Alonge and Hiko, 1981), where rearing of cattle is an
important pre-occupation and major source of livelihood for the people (Edema et al., 2008). This leads to the
production of ready to eat beef products such as suya, kilishi, balangu and
kundi. Suya is however the most popular as its consumption has extended to
other parts of the country (Inyang et al.,
2005). Suya is a street processed, roasted and vended meat product (Son, 1996).
These foods are bought and eaten without further processing or cooking. Street
vending of foods is a common characteristic of countries with high unemployment,
low salaries and poor social security programme (Bryan et al., 1998).
Suya is produced from boneless meat,
hung on stick and spiced with peanut cake, vegetable oil and other flavourings
followed by roasting around a glowing charcoal fire (Abdullahi, et al., 2004). However, consumers of
street vended meats are little aware of the high health risk they face. Even
though meat from freshly slaughtered, healthy animals are supposed to have no
or very low microbial populations, laboratory evidence suggests that they could
be contamination to an unsafe level at the point of consumption (Umoh, 2001).
The fact that there are sporadic cases of gastroenteritis and symptoms of food
infection after consumption of suya indicate that the products indeed constitute
a food safety risk (Odusote and Akinyanju, 2003; Inyang et al., 2005).Street foods are exposed to various insufficient roasting
and heating duration, uneven temperature distribution and exposed to unhygienic
environment as crucial factors of infection and contamination. It is the aim of
vendors to minimize shrinkage of the meat during roasting to maximize profit
but at the same time satisfy the demand and appetite of the buyers. So the
foods are usually prepared in a rush when the buyers are in a rush or they are
roasted, kept exposed and to await would-be consumers. Whichever way, the suya
will be properly roasted and kept under safe condition for consumption. The handlers
and the surrounding environment can serve as sources of contaminant to the meat
product.
1.3
AIMS
AND OBJECTIVES
1. To
isolate, characterize and identify microbial species associated with chicken
and beef suya meat.
2. Highlighting
public health implication of microorganisms isolated from suya meat.
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