ABSTRACT

This study examined the effect of microorganism variables on the different samples gotten form suya spices in Nigeria. Suya is a popular spicy, smoked or roasted street meat in Nigeria and other countries surrounding Northern Nigeria like Chad, Sudan and Niger. It was reviewed that suya spices had the characteristics and some bacterial isolated were discovered or identified e.g. S. aureus, E. coli, Bacillus spp., Shigella Spp. Etc. It was also discovered that suya spices contained different microorganism varying from fungi isolated, bacterial load, fungal load, percentage occurrence of bacterial isolates and percentage occurrence of fungal isolates from spices. The study therefore recommends that the method of preparing suya species should be done in a very strictly hygiene method so as to avoid microbial contaminations and be safe for consumption. 

TABLE OF CONTENTS

Title page i

Dedication ii

Acknowledgement iii

Table of Contents iv

List of Figures v

Abstract vi

CHAPTER ONE

INTRODUCTION

1.1 Objectives

CHAPTER TWO

LITERATURE REVIEW

2.1 History of Suya

2.2 Preparation of Suya from Meat

2.3 Sources of Suya Contamination

2.4 Types of Suya Recipes

2.4.2 Tsire suya

2.4.1 Killishi

2.5 Meat Spoilage

2.5.1 General Types of Spoilage of Meat

2.5.2 Storage under Anaerobic Condition

2.6 Preservation of Meat

2.6.1 Use of Low Temperature

2.6.2 Use of Chemical for Preservation

2.6.3 Use of Radiation

2.6.4 Dehydration Method

2.6.5 Use of High Temperature

2.7 Contamination of Suya Spices

2.8 Bacterial Contaminants of Suya Spices

2.8.1 Staphylococcus species

2.8.4 Salmonella species

2.8.2 Shigella species

2.8.5 Bacillus spp

2.8.3 Esherichiacoli

CHAPTER THREE

MATERIALS AND METHODS

3.1 Sample Collection

3.3 Sterilization of Materials

3.4 Preparation of Media

3.5 Microbiological Analysis of Samples

3.5.1 Sample Preparation

3.5.2 Characterization and identification of isolates

3.6.1 Gram Staining

3.6.2 Motility Test

3.6.3   Biochemical Tests

3.6.3.1   Catalase Test

3.6.3.2   Coagulase Test

3.6.3.3   Methyl Red Voges Proskauer Test

3.6.3.4   Indole Test

3.6.3.5   Citrate Utilization Test

3.6.3.6   Sugar Fermentation Test

3.7   Antibiotic Sensitivity test

CHAPTER FOUR

RESULTS

4.1 Results

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION 

5.1 Discussion

5.2 Conclusion

5.3 Recommendation

References