ABSTRACT

Twenty (20) samples of suya meat were randomly collected from different selling points in umuahia for bacteria contamination. Cultures were made on Nutrient, Blood, MacConkey, and Mannitol salt agar and incubated at 370C for 24 hours from different serial dilutions after grinding the meat. The isolates were identified as Staphylococcus aureus (59.3%), Escherichia coli (33.3%), Klebiella species (3.70%), Coagulase negative Staphylococcus (CoaNs) (3.70%). The most frequently isolated organisms were Staphylococcus aureus and E. coli. The total viable bacterial counts ranged from 1.0x105 cfu/g – 5.0x105 cfu/g. The result revealed that the hygienic condition of ready to eat meat was low for human consumption

TABLE OF CONTENTS

Certification - - - - - - - - - - - i                                                                                                     

Dedication- - - - - - - - - - - ii

Acknowledgement- - - - - - - - - iii                                                                                        

Table of Contents - - - - - - - - - iv

List of Tables - - - - - - - - - v                                                                                                

Abstract - - - - - - - - - - - viii                                                                                             

CHAPTER ONE- - - - - - - - - - 1

1.0 Introduction- - - - - - - - - - 1                                                                                         

 1.1 Background of study- - - - - - - - - 1

1.2 Aim and Objectives - - - - - - - - - 4                                                                                           

CHAPTER TWO- - - - - - - - - - 5

2.0 Literature Review- - - - - - - - - 5                                                                                     

2.1 Suya meat- - - - - - - - - - 5                                                                                               

2.2 Preparation of suya- - - - - - - - - 5                                                                                     

2.3 Microbiology of meat- - - - - - - - - 6

2.4 Meat spoilage- - - - - - - - - - 8

2.5 Factors that affect the growth of microorganisms in meat- - - - 9

2.5.1 Temperature- - - - - - - - - - 9

2.5.2 pH- - - - - - - - - - - 11

2.5.3. Water availability - - - - - - - - - 12

2.5.4 Nutrients- - - - - - - - - - 12

CHAPTER THREE- - - - - - - - - - 13

3.0 Materials and methods- - - - - - - - - 13

3.1 Study area - - - - - - - - - - 13

3.1.1 Materials - - - - - - - - - 13

3.1.2 Chemical reagents- - - - - - - - - 13

3.1.3 Glass wares and equipment- - - - - - - - 13

3.2 Sample collection - - - - - - - - - 14

3.3 Pretreatment of samples- - - - - - - - - 14

3.4 Determination of total viable counts- - - - - - - 15

3.5 Procedure for culturing samples - - - - - - 15 

3.6 Procedure for identification of the organisms - - - - - 16 

3.6.1 Gram reaction- - - - - - - - - - 16

3.6.2 Motility test- - - - - - - - - - 17

3.6.3 Catalase test - - - - - - - - - - 17

3.6.4 Coagulase test - - - - - - - - - - 18

3.6.5 Citrate utilization test - - - - - - - - - 18

3.6.6 Carbohydrate fermentation test - - - - - - - 19 

3.6.7 Antibiotic susceptibility testing - - - - - - - 19

CHAPTER FOUR- - - - - - - - - - 20

4.0 Results - - - - - - - - - - - 20

CHAPTER FIVE- - - - - - - - - - 26

5.1 Discussion- - - - - - - - - - 26

5.2 Summary and Conclusion- - - - - - - - 28

5.3 Recommendations - - - - - - - - - -28

      References- - - - - - - - - - -29