MICROBIAL ANALYSIS OF SPICES USED IN SUYA MAKING

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