Volume 4, Issue 1, March 2019, Page: 24-28
Bacteriological Analysis of Ready-to-Eat Barbecue Meat (Suya) Sold in Yenagoa, Bayelsa State Nigeria
Nwachukwu Micheal Ikechukwu, Department of Microbiology, Imo State University, Owerri, Nigeria
Anumudu Christian Kosisochukwu, Department of Microbiology, Federal University, Otuoke, Nigeria
Ihenetu Francis Chukwuebuka, Department of Microbiology, Imo State University, Owerri, Nigeria
Nwachukwu Innocentia Ogechi, Department of Microbiology, Imo State University, Owerri, Nigeria
Obasi Chidera Chisom, Department of Public Health, Imo State University, Owerri, Nigeria
Ezediunor Caleb Chukwufumnanya, Department of Microbiology, Federal University, Otuoke, Nigeria
Received: Mar. 7, 2019;       Accepted: Apr. 16, 2019;       Published: May 20, 2019
DOI: 10.11648/j.ijmb.20190401.15      View  45      Downloads  17
Abstract
Suya is a traditional barbecued meat product which is produced from deboned meat and spiced up using vegetable oil, various spices, peanut cake, salt and other flavours. It is usually hung on sticks and roasted over an open glowing charcoal fire. It is a popular snack that is sold in the streets of several countries in West Africa. This study was focused on the determination of microbial quality of suya meat sold in Yenagoa, Bayelsa State Nigeria. Five aggregate samples of barbecue (suya) meat were collected from five randomly selected suya vendors in Yenagoa, namely; Berger Junction, Swali Market, Mechanic Junction Amarata, Tombia Roundabout and Opolo Junction. The samples were analysed microbiologically by the pour plate method using various agar media to ascertain the bacteriological diversity and load of the meat and isolates identified via biochemical assays. The bacterial species; Staphylococcus aureus, E. coli, Salmonella spp., Klebsiella spp., Pseudomonas spp. and Shigella spp. were isolated. The total aerobic plate count ranged from Mean Log 4.82 – 5.30 cfu/g. The result showed that there was no significant difference (P<0.05) between samples in total aerobic plate count irrespective of the point of collection. Total Coliform Count ranged from Mean Log 4.89 – 5.45cfu/g. Sample collected from Amarata had higher Coliform count. The E. coli count ranged from mean Log 5.59 – 5.96 cfu/g, while Salmonella/Shigella, Staphylococcal counts ranged from Mean Log 4.54 – 5.99cfu/g, and 4.55 – 5.33 cfu/g respectively. These results show that suya sold in Yenegoa falls below the acceptable standard for human consumption and microbiologically unsafe. The contamination of suya meats may be due to contaminated utensils, use of untreated water and unhygienic manufacturing practices. Hence, there is need for the enforcement of hygienic measures and sensitization of vendors to reduce the microbial load of suya in Yenagoa and minimize the risk of food poisoning.
Keywords
Barbecued Meat, Bacterial Load, Coliform
To cite this article
Nwachukwu Micheal Ikechukwu, Anumudu Christian Kosisochukwu, Ihenetu Francis Chukwuebuka, Nwachukwu Innocentia Ogechi, Obasi Chidera Chisom, Ezediunor Caleb Chukwufumnanya, Bacteriological Analysis of Ready-to-Eat Barbecue Meat (Suya) Sold in Yenagoa, Bayelsa State Nigeria, International Journal of Microbiology and Biotechnology. Vol. 4, No. 1, 2019, pp. 24-28. doi: 10.11648/j.ijmb.20190401.15
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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