Occurrence Of Bacteria Of Public Health Importance In Suya Meat

ABSTRACT    

A total of 5 suya samples was used in this work. The isolated bacteria species after microbial analysis were Staphylococcus aureus (3) followed by Escherichia coli (1), Salmonella sp (1) and Shigella sp (1). The isolates from the suya meat samples used in this study ranged from 6.1 x 104 to 1.0 x 102. The frequency range of the organisms showed that Staphylococcus aureus 3 (50%) showed the highest frequency range followed by Escherichia coli 1(17%), Salmonella sp 1(17%), Shigella sp 1(17%). The isolation of Staphylococcus and E.coli in the suya meat sample could be as a result of feacal contamination. The presence of these organisms in meat foods should receive particular attention, because their presence indicate public health hazard and give warning signal for the possible occurrence of food borne intoxication.