ABSTRACT

The antibiogram of organism of public health importance in processed beef and chicken suya sold in Umuahia, Abia State was investigated. Thirty samples of both meat products were bought from three different spots in Umuahia. Microbial analysis of the samples resulted in isolating Staphylococcus aureus, Escherichia coli, Enterobacter spp., Salmonella spp., Shigella spp., Proteus spp. and Citrobacter spp. Escherichia coli and Staphylococcus aureus recorded highest percentage occurrence of 12(40%) and 7(23%) respectively. While Proteus spp., and Citrobacter spp. had the lowest percentage of occurrence of 1(3%) each. These isolates where found to be resistant to a number of popular antibiotics. Staphylococcus aureus was susceptible to Augmentin and Gentamycin but resistant to Amoxicillin, Erythromycin, Tetracycline, Cloxacillin, Cotrimoxazole and Chloramphenicol. The gram-negative bacteria were susceptible to Gentamycin and Ofloxacin while they were resistant to Levofloxacin, Streptomycin, Chloramphenicol, Erythromycin and Nalidixic acid. The resistance of most of these isolates to antibiotics highlights the reason for the increasing failure in the treatment of bacterial infections. The work revealed that beef and chicken suya sold in the area were microbiologically unsafe and below acceptable standard for human consumption. 

TABLE OF CONTENTS

Cover page i

Title page ii

Certification iii

Dedication iv

Acknowledgement v

Table of contents vi

List of tables viii

Abstract ix 

CHAPTER ONE 1

1.1. Introduction 1

1.2. Aim and Objectives of the Study 2

CHAPTER TWO: LITERATURE REVIEW 4

2.1. Suya 4

2.1.1. Types of Suya 4

2.1.2. Preparation of Suya 5 

2.2. Meat 5

2.2.1.    Meat Spoilage                                                                                                            6

2.2.2.    Common Forms of Meat Spoilage 6   

2.2.3.    Lactic acid Bacteria Associated with Meat Spoilage                                    7

2.2.4.    Essence of Meat Preservation                                                                                  8

2.3.       Street Food Sector                                                                                                    9

2.4.       Microbial Contamination of Suya                                                                            11

2.4.1.    Sources of Microbial Contaminants in Suya                                                            12

2.5.    Antibiotic Sensitivity                                                                                              13

2.5.1. Antimicrobial Agents and Antibiotics 14

2.5.2.   Antibiotic Mechanisms of Action and Mechanisms of Resistance                          14

2.5.3. Causes of Antibiotic Resistance                                                                              20

2.6. Health Hazards of Contaminated Suya Meat                                                          21

2.6.1. Mitigating the Health Hazards Associated with Suya                                                22

CHAPTER THREE: MATERIALS AND METHOD                                                           24

3.1. Study Area 24

3.2. Sample Collection             24

3.3. Media Preparation 25

3.4. Microbial Analysis 25

3.4.1. Sample Preparation 25

3.4.2. Isolation and Enumeration of Microorganism 25

3.4.3. Characterization and Identification of Isolates 26

3.4.3.1. Gram Staining 26

3.4.3.2. Motility Test 26

3.4.3.3. Catalase Test 27

3.4.3.4. Citrate Utilization Test 27

3.4.3.5. Coagulase Test 27

3.4.3.6. Oxidase Test 28

3.4.3.7. Indole Test 28

3.4.3.8. Methyl Red Test 28

3.4.3.9. Sugar Fermentation Test 29

3.5. Antibiotic Susceptibility Testing 29

CHAPTER FOUR: Results 32

CHAPTER FIVE: Discussion and Conclusion 40

5.1. Discussion 40

5.2. Conclusion 42

5.3. Recommendation 42

REFERENCES 44

APPENDIX 1 52

APPENDIX 2             53