MICROORGANISMS ASSOCIATED WITH HAWKED SUYA MEAT

ABSTRACT

This study evaluates the Microorganisms associated with Suya meat from seven different vendors and analyzed microbiologically with pour plate method. The total viable count on nutrient agar ranged from 0.7 × 104 – 0.4 ×104cfu/g, the total Coliform count on MacConkey agar ranged from 0.05 × 104 – 0.1 × 104cfu/g. The bacterial count on Manittol salt agar ranged from 0.3 × 104 – 0.1 × 104cfu/g. Fungi count (yeast / mould) on potato dextrose agar ranged from 0.06 × 104 – 0.1 × 104cfu/ml. The bacteria isolated were Bacillus sp. (22.22%), Klebsiella sp. (11.11%) and Staphylococcus sp. (11.11%). The fungi isolates in this study are Penicillium sp. (22.22%),Mucor sp. (16.67%) and Rhizopus sp (16.67%). The organisms isolated from one Suya meat samples sold in Umudike, indicated that the standards of preparation and preservation of the suya sold on the area have not improved over the years and facilities used for the preparation are not sterile. Non-Aseptic technique and food handlers employed in the meat industries increase microbial load of meat. Presence of some pathogenic organisms in the meat makes the meat unsafe for human consumption. Therefore, the sellers are recommended to handle the meats under good hygienic condition to avoid food borne disease.

TABLE OF CONTENTS

Title Page                                                                                    i

Certification                                                                                           ii

Dedication                                                                 iii

Acknowledgements                                                    iv

Table of Contents                                                 v

List of Tables                                                              viii

Abstract                                                                                                                                             ix

CHAPTER ONE

1.0 Introduction                                                                                                                      1

1.1 Aim and objectives of the Study                                                                                      3      

CHAPTER TWO

2.0 Literature Review                                                                                                             4

2.1 Characteristics of Connective Tissue of Bovine Skeletal Muscles                                    5

2.2 Cuts of Beef                                                                                                                                5

2.3 Contamination of Suya by Bacteria and Fungi                                                                           6

2.4 Effect of Temperature on Microbial growth on Suya                                                     7

2.5 Effect of Water activity on Microbial Growth on Suya                                                  7

CHAPTER THREE

3.0 Materials And Methods                                                                                                    8

3.1 Sample Collection                                                                                                                    8

3.2 Materials and Media Used                                                                                                         8

3.3Sample Preparation                                                                                                                    8

3.4Microbiological Studies                                                                                                             9

3.4.1Sample Inoculation                                                                                                                   9

3.5 Microbial Characterization and Identification                                                                           9

3.5.1 Identification of Bacterial Isolates                                                                                9

3.5.1.1Gram Staining                                                                                                             10

3.5.2Biochemical Tests                                                                                                          10

3.5.2.1Indole Test                                                                                                                   10

3.5.2.2Methyl Red-VogesProskauer Test                                                                               11

3.5.2.3 Citrate Utilization Test                                                                                               11

3.4.2.4 Triple Sugar Iron Test                                                                                                12

3.5.2.5 Oxidase Test                                                                                                               12

3.5.2.6 Coagulase Test                                                                                                           13

3.5.2.7 Catalase Test                          13

3.5.3Subculturing of Bacterial Isolates                                                                                  13

3.5.4Cultural, morphological and biochemical characterization of fungal isolates                        13

3.5.4.1Subculturing of Fungal Isolates                                                                                   14

CHAPTER FOUR

4.0 Results                                                                                            15

CHAPTER FIVE

5.0 Discussion, Recommendation And Conclusion                                                               20

5.1 Discussion                                                                                                                         20

5.2 Conclusion                                                                                                                        20

5.3 Recommendation                                                                                                             21

REFERENCES                                                                                                                       23

LIST OF TABLES

Tables              Title                                                                   Pages

4.1    Cultural Characteristics of Bacteria Isolates                                     15

4.2    Morphological and Biochemical Test                                              16

4.3                Cultural and Morphological Characteristics of Fungi                       17

4.4                Viable counts                                          18

4.5                 Percentage of occurance of isolates in suya sample          19

CHAPTER ONE

1.0    INTRODUCTION

Generally, meat is excellent in supplying high quality protein, vitamins and mineral salts (Kramilih et al., 1973). Similarly, it has been reported as ideal for the growth of a wide range of spoilage bacteria (May et al., 2003), accounting to a great extent why it is perishable. In the world today traditional meat products are consumed in different countries, amongst which is the meat delicacy called “Suya” (Vilar et al., 2000). “Suya” is a traditionally prepared meat product gotten from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavours followed by roasting around a glowing charcoal fire (Alonge and Hiko, 1981). It has become very popular as street delicacy in several countries particulary in West Africa (Inyang et al., 2005).

The high ultimate pH of meat generally makes it very susceptible to microbial growth under the best handling or manufacturing conditions and practice (Hedrick et al.,1994). Sequel to these developments, some researchers elsewhere had noticed sporadic cases of gastro enteritis and symptoms of infection after consumption of “Suya” which indicated that the product indeed constitute a food safety risk (Odusole et al., 2003; Inyang et al.,  2005).

In developing countries, despite the apparent dearth of sustainable disease surveillance and reporting, it is widely known that cholera Salmonellosis, Campylobacteriosis, Shigellosis, typhoid, brucellosis, poliomyelitis and Escherichia coli infection are prevalent (FAO / WHO, 2003). Diarrhea diseases are a major cause of morbidity and mortality in children where at the age five, on average, the children suffer 2 – 3 episodes of diarrhea per day.

Due to the chemical compositions and characteristics of “Suya” meat, this provides an excellent medium for growth of many microorganisms that can cause infection in man and also lead to meat spoilage and economic loss. The possible sources of contamination are through slaughtering of sick animals, washing of meat with contaminated water by butchers, contamination by flies through processing done close to sewage or refuge dump site, transportation by rickety vehicle, use of contaminated equipment such as knife and utensils (Igyor et al., 2005) and addition of unclean spices. The slaughter process gives extensive contamination of sterile tissues with gram-negative enteric bacteria from animal intestine including Salmonella species and Escherichia coli as well as contaminants such as gram-positive lactic cocci associated with human, animal and the environment (Lawries, 2001).

It is imperative to note that the tremendous growth in the population and consumption of “Suya” in Umudike, East zone of Nigeria has made it a great concern to study and to know and characterize it’s microbial quality. The “Suya” preparation process and hawking process is carried out under largely unhygienic conditions and the risk of contamination is very high. The fact that there are sporadic cases of gastroenteritis and symptoms of food infection after consumption of suya indicate that the product indeed constitutes a food safety risk (Odusote and Akinyanju, 2003; Inyang et al., 2005). Even though epidemiological evidence on outbreaks of food borne diseases is scarce, there are indications that foods could be contaminated to unsafe level at the point of consumption with air flora and other microorganisms from handlers equipments / utensils and raw material itself.

The consumption of hawked “Suya” in Umudike is at a high rate despite the low level of hygiene practices by the hawkers and meat butchers. Hence, the need to educate the public on the health effect and risk associated with the consumption of contaminated “Suya” meat within the metropolis for a better healthy living. Also, to reduce the preparation of foods in an unhygienic environment with contaminated utensils / materials and the need to handle meat in a clean manner during slaughtering and washing by butchers.

1.1       Aim and objectives of the Study

The aim of this work is to isolate, characterize and identify microbial species associated with hawked suya meat sold at Umudike in Ikwano L.G.A and other useful information where necessary to the consuming public.

The objective of this study is

1.     To isolate microorganisms associated with hawked “Suya” meat in Umudike.

2.     To characterize microorganisms associated with hawked “Suya” meat in Umudike and their effect to human on consumption.

3.     To study the level of microbial contamination in “Suya” meats sold in Umudike and determine its safety for human consumption.

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