Microbiological Assessment Of Meat Products- Chicken And Beef Suya Sold In Umuahia, Abia State

ABSTRACT

Thirty (30) samples of chicken and beef suya varieties were aseptically collected from suya vendors at three different sale points in Umuahia Metroplis, Abia State. Studies on the microbiological quality of suya were carried out. The bacteria isolates included: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa, Salmonella sp. Shigella sp. Streptococcus sp. and Klebsiella sp. while fungi isolates included: Aspergillus niger, Candida sp. and Penicillum. Samples (Bacteria load) from City Centre for all the chicken and beef suya produced 9.5 x 106cfu/g to 2.6 x 106cfu/g, those from Bank Road gave a range of 8.8 x 106cfu/g to 2.4 x 106cfu/g and those from World Bank gave a range of 8.5 x 106 to 2.8 x 106cfu/g. Samples (Fungi load) from City Centre for all the chicken and beef suya produced 4.6 x 102cfu/g to 2.3 x 102cfu/g, those from Bank Road gave a range of 4.0 x 102cfu/g to 2.3 x 102cfu/g and World Bank gave a range of 5.3 x 102cfu/g to 2.3 x 102cfu/g. These findings suggest that most of ready to eat foods sold by roadside vendors may constitute sources of microbial food poisoning, consequently, public health hazards. The need for improvement and maintenance of food hygienic practices by food handlers and vendors is emphasized

TABLE OF CONTENTS

Certification ﾿ i

Dedication ﾿ ii

Acknowledgements ﾿ iii

Tables of Contents ﾿ iv

List of Tables ﾿ vi

Abstract ﾿ vii

CHAPTER ONE

1.1 ﾿ INTRODUCTION ﾿ 1

1.2 ﾿ Aims and Objectives ﾿ 2 ﾿

CHAPTER TWO

2.0 ﾿ LITERATURE REVIEW ﾿ 3

2.1 ﾿ Meat Spoilage ﾿ 4

2.2 ﾿ General Forms of Meat Spoilage ﾿ 4

2.2.1 ﾿ Spoilage under Aerobic Condition ﾿ 4

2.2.2 ﾿ Spoilage under Anaerobic Conditions ﾿ 4

2.3 ﾿   Preservation Of Meat ﾿ 5

2.4 ﾿   Use of Low Temperature ﾿ 5

2.4.1 ﾿ Use of High Temperature ﾿ 5

2.4.2 ﾿ Dehydration method ﾿ 6

2.4.3 ﾿ Use of radiation ﾿ 6

2.4.4 ﾿ Preservatives ﾿ 6

2.5 ﾿   Common Forms of Meat Spoilage ﾿ 7

2.6 ﾿ ﾿ Factors Affecting Microbial Growth on Meat ﾿ 7

2.7 ﾿ Contamination of Ready to eat Foods ﾿ 11

2.8 ﾿ Sources of Suya Contamination ﾿ 11

2.9 ﾿ Health Hazards of Suya Meat ﾿ 12

2.10 ﾿ Ways to Reduce the Health Hazards ﾿ 13

2.11 ﾿ Personal Hygiene ﾿ 14

2.12 ﾿ Food Control Systems ﾿ 14

2.13 ﾿ Suya Preparation ﾿ 15

2.14 ﾿ Types of Suya ﾿ 15

2.14.1 ﾿ Tsire Suya ﾿ 15

2.14.2 ﾿ Kilishi ﾿ 15

CHAPTER THREE

MATERIALS AND METHOD ﾿ 16

3.0 ﾿ Study Area ﾿ 16

3.1 ﾿ Sample Collection ﾿ 16

3.2 ﾿ Media Preparation ﾿ 16

3.3 ﾿ Microbiological Analyses ﾿ 17

3.3.1  ﾿ Isolation of Microbial Isolates ﾿ 17

3.4 ﾿ Characterization and Identification of Isolates ﾿ 17

3.4.1 ﾿ Gram Staining ﾿ 18

3.4.2 ﾿ Spore Staining ﾿ 18

3.4.3 ﾿ Motility Test ﾿ 18

3.5 ﾿ Biochemical Test ﾿ 18

3.5.1 ﾿ Catalase Test ﾿ 18

3.5.2 ﾿ Citrate Utilize Test ﾿ 19

3.5.3 ﾿ Coagulate Test ﾿ 19

3.5.4 ﾿ Oxidase Test ﾿ 19

3.5.5 ﾿ Indole Test ﾿ 20

3.5.6 ﾿ Methyl red [MR] Test ﾿ 20

3.5.7 ﾿ VogesProkaeur Test ﾿ 20

3.5.8 ﾿ Sugar Fermentation Test ﾿ 20

3.6 ﾿ Fungal Characterization ﾿ 21

CHAPTER FOUR

4.0 ﾿ RESULTS ﾿ 22

CHAPTER FIVE

5.0 ﾿ DISCUSSION AND CONCLUSION ﾿ 31

5.1 ﾿ Discussion ﾿ 31

5.2 ﾿ Summary and Conclusion ﾿ 36

5.3 ﾿ Contribution to Knowledge ﾿ 37

5.4 ﾿ Recommendation ﾿ 37

﾿ References ﾿ 38

Appendix  

LIST OF TABLES

Table ﾿ Page

1: ﾿ Microbial Load of Chicken Suya Meat Sold in Umuahia Metropolis ﾿ 25

2: ﾿ Microbial Load of Beef Suya Meat Sold in Umuahia Metropolis ﾿ 26

3: ﾿ Percentage Occurrence of Bacteria Isolated from Chicken and 

Beef Suya Sold in Umuahia Metropolis ﾿ 27

4: ﾿ Percentage Occurrence of Fungi Isolated from Chicken and Beef 

Suya Sold in Umuahia Metropolis ﾿ 28

5: ﾿ Colonial Characteristics of Fungi Species ﾿ 29

6: ﾿ Morphological and Biochemical Characteristics of Bacterial Isolates ﾿ 30