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.
| Published in | International Journal of Microbiology and Biotechnology (Volume 4, Issue 1) |
| DOI | 10.11648/j.ijmb.20190401.15 |
| Page(s) | 24-28 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2019. Published by Science Publishing Group |
Barbecued Meat, Bacterial Load, Coliform
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APA Style
Nwachukwu Micheal Ikechukwu, Anumudu Christian Kosisochukwu, Ihenetu Francis Chukwuebuka, Nwachukwu Innocentia Ogechi, Obasi Chidera Chisom, et al. (2019). Bacteriological Analysis of Ready-to-Eat Barbecue Meat (Suya) Sold in Yenagoa, Bayelsa State Nigeria. International Journal of Microbiology and Biotechnology, 4(1), 24-28. https://doi.org/10.11648/j.ijmb.20190401.15
ACS Style
Nwachukwu Micheal Ikechukwu; Anumudu Christian Kosisochukwu; Ihenetu Francis Chukwuebuka; Nwachukwu Innocentia Ogechi; Obasi Chidera Chisom, et al. Bacteriological Analysis of Ready-to-Eat Barbecue Meat (Suya) Sold in Yenagoa, Bayelsa State Nigeria. Int. J. Microbiol. Biotechnol. 2019, 4(1), 24-28. doi: 10.11648/j.ijmb.20190401.15
AMA Style
Nwachukwu Micheal Ikechukwu, Anumudu Christian Kosisochukwu, Ihenetu Francis Chukwuebuka, Nwachukwu Innocentia Ogechi, Obasi Chidera Chisom, et al. Bacteriological Analysis of Ready-to-Eat Barbecue Meat (Suya) Sold in Yenagoa, Bayelsa State Nigeria. Int J Microbiol Biotechnol. 2019;4(1):24-28. doi: 10.11648/j.ijmb.20190401.15
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Download@article{10.11648/j.ijmb.20190401.15,
author = {Nwachukwu Micheal Ikechukwu and Anumudu Christian Kosisochukwu and Ihenetu Francis Chukwuebuka and Nwachukwu Innocentia Ogechi and Obasi Chidera Chisom and Ezediunor Caleb Chukwufumnanya},
title = {Bacteriological Analysis of Ready-to-Eat Barbecue Meat (Suya) Sold in Yenagoa, Bayelsa State Nigeria},
journal = {International Journal of Microbiology and Biotechnology},
volume = {4},
number = {1},
pages = {24-28},
doi = {10.11648/j.ijmb.20190401.15},
url = {https://doi.org/10.11648/j.ijmb.20190401.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20190401.15},
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 (PE. 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.},
year = {2019}
}
TY - JOUR T1 - Bacteriological Analysis of Ready-to-Eat Barbecue Meat (Suya) Sold in Yenagoa, Bayelsa State Nigeria AU - Nwachukwu Micheal Ikechukwu AU - Anumudu Christian Kosisochukwu AU - Ihenetu Francis Chukwuebuka AU - Nwachukwu Innocentia Ogechi AU - Obasi Chidera Chisom AU - Ezediunor Caleb Chukwufumnanya Y1 - 2019/05/20 PY - 2019 N1 - https://doi.org/10.11648/j.ijmb.20190401.15 DO - 10.11648/j.ijmb.20190401.15 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 24 EP - 28 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20190401.15 AB - 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 (PE. 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. VL - 4 IS - 1 ER -
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