ABSTRACT

The microbial quality of spices using in making suya was investigated. A total of twenty (20) samples were collected from ten (10) different sites comprising of two (2) samples each. The samples were examined for pathogenic microorganisms and mean count of the different isolates were obtained. A total of five (5) bacterial and three (3) fungi were isolated from the samples on different medium such as nutrient agar, mannitol salt agar, eosin methylene blue, salmonella Shigella agar, macconkey agar and sabrourad dextrose agar with their percentage occurrence of Staphylococcus aurues (75%), Escherichia coli (55%), Bacillus spp (50%), Salmonella spp (35%), Shigella spp (10%), Aspergillus spp (40%), Penicillium spp (5%), Rhizopus (25%) of the isolates were indicated with the heterotrophic count ranged from 2.2 x105 cfu/g to 3.6 x 105cfu/g, coliform count ranged from 1.8 x 104cfu/g to 3.3x104cfu/g, Escherichia coli count ranged from 6.3 x 103 cfu/g to 9.6 x 103cfu/g, Salmonella count ranged from 5.8x 103cfu/g to 7.4 104 cfu/g, Shigella count ranged from 5.6 x 103cfu/g to 6.6x 103 cfu/g, Staphylococcus count ranged from 3.0 x 103 cfu/g to 7.9 x 103 cfu/g and fungal count ranged from 3.0 x 103 cfu/g to 5.6 x 104 cfu/g. For antibiotic susceptibility testing carried out, the organisms isolated were Augumentin, gentamicin, ofloxacin, erythromycin, nitrofuratiol and these drugs could be drugs of choice in case of any infection gotten from consumption of suya prepared with contaminated suya spices. The presence of these pathogenic organisms in spices used in making suya should be concern by the consumer since food poisoning by Staphylococcus, Salmonella and Shigella is possible through consumption of suya prepared with such contaminated spices.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgements iv

Table of Contents v

List of Tables vii

Abstract viii

CHAPTER ONE

1.0 Introduction 1

1.1 Aims and Objectives 1

CHAPTER TWO

2.0 Literature Review

2.1 History and Description of Suya 3

2.2 Suya Preparation 3

2.3 Sources of Suya Contamination 4

2.4 Types of Suya 5

2.4.1 Tsire suya 5

2.4.2 Killishi 5

2.5 Meat Spoilage 6

2.5.1 General types of spoilage of meat 6

2.5.2 Storage under anaerobic condition 6

2.6 Preservation of Meat 7

2.6.1 Use of low temperature 7

2.6.2 Use of chemical for preservation 7

2.6.3 Use of high temperature 8

2.6.4 Dehydration method 8

2.6.5 Use of radiation 8

2.7 Suya Spices and its Contamination 8

2.8 Characteristics of Bacteria 9

2.8.1 Staphylococcus species 9

2.8.2 Esherichia coli 11

2.8.3 Shigella species 12

2.8.4 Salmonella species 12

CHAPTER THREE

3.0 Materials and Methods 15

3.1 Study Area 15

3.2 Sample Collection 15

3.3 Sterilization of Materials 15

3.4 Preparation of Media 16

3.5 Microbiological Analysis of Samples 16

3.5.1 Sample preparation and serial dilution 16

3.5.2 Enumeration of organisms 16

3.6 Characterization and identification of isolates 17

3.6.1 Gram staining 17

3.6.2 Motility test 18

3.6.3 Biochemical tests 18

3.6.3.1 Catalase test 18

3.6.3.2 Coagulase test 19

3.6.3.3 Indole test 19

3.6.3.4 Methyl red voges proskauer test 19

3.6.3.5 Citrate utilization test 20

3.6.3.6 Sugar fermentation test 20

3.7 Antibiotic sensitivity test 20

CHAPTER FOUR

4.0 Results 22

4.1 Results 22

CHAPTER FIVE

5.0 Discussions, Conclusion and Recommendations 29

5.1 Discussions 29

5.2 Conclusion 30

5.3 Recommendations 30

REFERENCES

APPENDIX