Microorganisms Associated With Hawked Suya-Meat

ABSTRACT

This study evaluates the Microorganisms associated with Suya meat from seven different vendors and analyzed microbiologically with pour plate method. The total viable count on nutrient agar ranged from 0.7 × 104 – 0.4 ×104cfu/g, the total Coliform count on MacConkey agar ranged from 0.05 × 104 – 0.1 × 104cfu/g. The bacterial count on Manittol salt agar ranged from 0.3 × 104 – 0.1 × 104cfu/g. Fungi count (yeast / mould) on potato dextrose agar ranged from 0.06 × 104 – 0.1 × 104cfu/ml. The bacteria isolated were Bacillus sp. (22.22%), Klebsiella sp. (11.11%) and Staphylococcus sp. (11.11%). The fungi isolates in this study are Penicillium sp. (22.22%),Mucor sp. (16.67%) and Rhizopus sp (16.67%). The organisms isolated from one Suya meat samples sold in Umudike, indicated that the standards of preparation and preservation of the suya sold on the area have not improved over the years and facilities used for the preparation are not sterile. Non-Aseptic technique and food handlers employed in the meat industries increase microbial load of meat. Presence of some pathogenic organisms in the meat makes the meat unsafe for human consumption. Therefore, the sellers are recommended to handle the meats under good hygienic condition to avoid food borne disease.

TABLE OF CONTENTS

Title Page ﾿                                                                                                 ﾿ i

Certification ﾿                                                                                                 ﾿ ii

Dedication ﾿                                                                                                 ﾿ iii

Acknowledgements ﾿                                                                       ﾿ iv

Table of Contents ﾿                                                                                     ﾿ v

List of Tables ﾿                                                                                                           ﾿ viii

Abstract ﾿                                                                                               ﾿ ix

CHAPTER ONE

1.0 Introduction ﾿ 1

1.1 Aim and objectives of the Study ﾿ 3       

CHAPTER TWO 

2.0 Literature Review ﾿ 4

2.1 Characteristics of Connective Tissue of Bovine Skeletal Muscles ﾿           ﾿ 5

2.2 Cuts of Beef ﾿                                                                                   ﾿ 5

2.3 Contamination of Suya by Bacteria and Fungi ﾿                                                 ﾿ 6

2.4 Effect of Temperature on Microbial growth on Suya ﾿                                    7

2.5 Effect of Water activity on Microbial Growth on Suya ﾿                                    7

CHAPTER THREE 

3.0 Materials And Methods ﾿ 8

3.1 Sample Collection ﾿                                                                                             ﾿ 8

3.2 Materials and Media Used ﾿                                                           ﾿ 8

3.3Sample Preparation ﾿                                                                       ﾿ 8

3.4Microbiological Studies ﾿                                                                       ﾿ 9

3.4.1Sample Inoculation ﾿                                                           ﾿ 9

3.5 Microbial Characterization and Identification ﾿                                   ﾿ 9

3.5.1 Identification of Bacterial Isolates ﾿ 9

3.5.1.1Gram Staining ﾿ 10

3.5.2Biochemical Tests ﾿ 10

3.5.2.1Indole Test ﾿ 10

3.5.2.2Methyl Red-VogesProskauer Test ﾿ 11

3.5.2.3 ﾿ Citrate Utilization Test ﾿ 11

3.4.2.4 ﾿ Triple Sugar Iron Test ﾿ 12

3.5.2.5 ﾿ Oxidase Test ﾿ 12

3.5.2.6 ﾿ Coagulase Test ﾿ 13

3.5.2.7 ﾿ Catalase Test ﾿                                                                                                 ﾿ 13

3.5.3Subculturing of Bacterial Isolates ﾿ 13

3.5.4Cultural, morphological and biochemical characterization of fungal isolates ﾿ 13

3.5.4.1Subculturing of Fungal Isolates ﾿ 14

CHAPTER FOUR

4.0 Results ﾿ 15

CHAPTER FIVE

5.0 Discussion, Recommendation And Conclusion ﾿ 20

5.1 Discussion ﾿ 20

5.2 Conclusion ﾿ 20

5.3 Recommendation ﾿ 21

REFERENCES ﾿ 23