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ABSTRACT
This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, which were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes. The dilution were then cultured on different media, macconkey agar, nutrient agar and blood agar end later incubated at 370c for 24 hours. Discrete bacteria colonies were observed and each colomy was gram stained and examined microscopically. Biochemical test were carried out to confirm the particular bacteria present. Bacteringisolated were Staphylococcus aureus, Bacillus, lactobacillus, streptococcus and Escherichia coli. Most at this microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat. They are capable of causing illness. For instance staphylococcus aureus produce air exoticin and can withstand temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and gastroenteritis lasting
for 6-8hours.
TABLE OF CONTENTS
Cover Page – – – – – – – – – i
Title – – – – – – – – – – – ii
Declaration – – – – – – – – – iii
Dedication – – – – – – – – – iv
Certification – – – – – – – – – v
Acknowledgement – – – – – – – – vi
Abstract – – – – – – – – – – vii
Table of contents- – – – – – – – – viii
CHAPTER ONE
Introduction- – – – – – – – – 1
1.0 Background to the Study – – – – – – 1
1.1 Justification of The Study- – – – – – 4
1.2 Statement of Problem – – – – – – 5
1.3 Aim And Objectives – – – – – – 6
1.4 Hypothesis – – – – – – – – 6
1.5 Significance of Study – – – – – – – 7
1.6 Limitations of The Study – – – – – – 7
CHAPTER TWO
Literature Review – – – – – – – 8
2.1 Suya – – – – – – – – – 9
2.2 Function of a Packaged Meat – – – – – 12
2.2.1 Purpose of Packaging processed Meat – – -. 12
2.2.2 Suitable Materials For Packaging Meat and meat
Products – – – – – – – – – 15
2.2.3 Different Packaging Materials – – – – – 16
2.2.4 Requirements For Packaging Materials- – – – 17
2.3 Processing of Suya Meat – – – – – – 18
2.4 Factors That Affect The Growth of Micro Organisms in
Meat – – – – – – – – – 20
2.5 Packaging Materials For Meat Products – – – 25
2.5.1 Suitable Materials For Packaging Meat and Meat
Products – – – – – – – – – 26
2.6 Co-Extrusion of Film – – – – – – – 27
2.6.1 Properties and Applications – – – – – 29
CHAPTER THREE
3.1 Materials – – – – – – – 31
3.2 Sample Collection – – – – – – – 32
3.3 Bacteriological Analysis – – – – – – 32
3.4 Sample Preparation – – – – – – – 33
3.4.1 Preparation of Nutrient Agar – – – – – 33
3.4.2 Preparation of MacConkey Agar – – – – 33
3.4.3 Preparation of Peptone Water – – – – – 34
3.4.4 Preparation of Suya Sample – – – – – 34
3.5. Method Used – – – – – – – – 34
3.5.1. Streak Plate Method – – – – – – 34
3.6. Identification of Isolates – – – – – – 36
CHAPTER FOUR
4.0 Result and Discussion — – – – – – 39
4.1.Discussion – – – – – – – – – 40
CHAPTER FIVE
Summary, Conclusion and Recommendation – – – 42
5.0 Summary – – – – – – – – – 42
5.2 Conclusion – – – – – – – – 43
5.3. Recommendation – – – – – – – 44
References – – – – – – – – 45-46
CHAPTER ONE
INTRODUCTION
1.0 BACKGROUND OF STUDY
Food is a complex issue, where animal proteins such as meats, meat products, fish and fishery products are generally regarded as high risk commodity in respect of pathogen content, natural toxins and other possible contaminants and adulterants (Yousef et al.,2008). Food health problem with consequent economic reduction. It is a major cause borne infections and illness and death worldwide. Recognizing this, the World Health Organization(WHO)developed its Global strategy for food safety. In the developing world foodborne infection leads to the death of many children and the resulting diarrheal disease can have long term effects on children’s growth as well as their physical and cognitive development. In the industrialized world, foodborne infection causes considerable illness, heavily affecting health care systems (Adak et al., 2005). According to clerenceet al., (2005), food borne disease are diseases resulting from ingestion of bacteria, toxins and cells produced by microorganism present in food. The intensity of the signs and symptoms may vary with the amount of contaminated food ingested and susceptibility of the individuals the toxins (clearance et al., 2009).
Suya, is a spicy traditional meat product that is commonly produced by the Hausa’s in northern Nigeria from beef (Eke et al., 2013). Most towns and cities suya is the most common delicacy at night and mostly served at parties. Suya meat is a boneless lean meat of mutton beef, goat, chicken meat stacked on sticks coated with sauces, oiled and then roasted over wood using a fire from charcoal. Meat is the most perishable of all important food since it contains sufficient nutrient need to support the growth of microorganisms (Magnus, 1981).
The high ultimate Ph of meat generally makes it very susceptible to microbial growth even under the best handling or manufacturing conditions and practice (Hedrick et al.,1994). Sequel to these development, some researchers elsewhere had noticed sporadic cases of gastroenteritis and symptoms of infection after consumption of “Suya” which indicated that the product indeed constitute a food safety risk (Oduseleet al., 2013; Inyang et al., 2005).
The preparation process is carried out under largely unhygienic conditions and the risks of contamination is very high. The fact that there are sporadic cases of inflammation of the stomach and the intestines that the product indeed constitute a food safety risk (Odusole and Akinyanju 2003; Inyanget al., 2005). Microorganisms grow on meat causing vital, textural and organoleptic changes when they release metabolites (Jackson et al., 2001).
In meat processing, it is highly desirable to reassess the potential tissues for making edible and attractive foods from the substantial amount of slaughterhouse products that are often wasted. Cured smoked tongue has high biological and economical value and relies heavily on conventional processing procedures. Nonetheless, traditional vaporous smoking of meat products has often been replaced by use of natural liquid smoke flavourings (Yabiku, Martins, and Takahashi, 1993; Yetim, 2000).
Animal by-products with economic value obtained from animals are classified as ether edible or inedible food merchandises for human consumption. Edible tissue like tongue, live, heart, and tripe can be used fresh, cured and smoked, canned or as ingredients in many commuted processed meats.
Generally, meat is an excellent in supplying high quality protein, vitamins and minerals salts. Similarly, it has been reported as ideal forth growth of a wide range of spoilage bacteria (May et al., 2003), accounting to a great extent why it isperishable.in the world today, traditionally processed meat products are consumed in different countries, amongst which is the delicacy called “Suya” (Vila et al.,2000).
Meanwhilewho evaluated the microbial hazards associated with processing of Suya meat, reported that water processing, meat processing slabs, utensils, spices and raw material revealed contamination with potential pathogens such as Bacillus cereus, staphylococcus aureus, salmonella species etc. observed in the packaging materials.it is imperative to note that the tremendous growth in the production and consumption of “Suya” in the South-South zone of Nigeria has made it a great concern to study and to know its microbial quality (Edema et al.,(2008).
The microbial loading meat and meat product increases as long as growth conditions are favourable and these factors inducing microbial growth include temperature, water activity, ph, acidity, gaseous requirement, nutrient and competition of microbes for the nutrient.
1.1 JUSTIFICATION OF THE STUDY
In Nigerian, exact statistics of storage losses of smoked meat is not available, but observations reveal that post processing losses of smoked meat do occur during storage. Therefore, any reduction in processing and post processing loss by simple modifications of existing methods will benefit the meat sellers as well as introduce newer varieties of meat product. If found to be effective on meat, the use of E. camaldutensis (Turare), Neem and coconut shells as wood source may ease pressure on local trees like A. raaddian (Doka) and mangroves.
Traditionally, most Suya meat producers use expensive cuts in meat (examples is the longissimus dorsi muscle) resulting into high prices of the products beyond the reach of the common man. The prime cuts apart from resulting from resulting in the product with price might not be better than the cuts from less choice parts of the carcass in terms of product yield and eating qualities. Hence, the need to convert low priced meat cuts into relished processed products by meat processors.
Accurate information on the prevalence and impact of foodborne disease are lacking.
1.2 STATEMENT OF PROBLEM
Works on bacteria associated with Suya meat exist, those on Suya meat sold in Bori metropolis are scarce. Hence the need to carry out the present investigation.
1.3 AIMS AND OBJECTIVES
This work is aimed at isolation and characterisation of bacteria with Suya meat sold in Bori. This work will x-ray the following objectives below:
1. To isolate, characterise and identify microbial species associated with Suya meat.
2. To determine total heterotrophic count of bacteria associated with Suya meat.
1.4 HYPOTHESIS
This research therefore, was designed to evaluate the following null hypothesis (H0) and alternate hypothesis (H1)
H0: Hawked suya meat sold around kenule metropolis contain pathogenic microorganisms.
H1: Hawked Suya meat sold around hospital road metropolis contain microorganisms but its load is not enough to cause disease.
H1: Hawked Suya meat sold around Bori Market Metropolis contain pathogenic organisms that can cause disease.
1.5 SIGNIFICANCE OF STUDY
The significance of this work is to enable those producers to improve the hygiene of the food (Suya meat) and a good knowledge of safe food handling practice, suitable protective clothing to be worn and it will also enable us to be aware of various pathogenic organic and infection they transmit through food (Suya meat). As a result of this, the prevention of contamination of food is to be adhered to.
This can be achieved by
1. Keeping high risk food at high temperature that will inhibit the growth of bacteria
2. Ensuring that during preparation, food in the danger zone should be eliminated as fast as possible.
3. Using suitable preservation such as salt.
1.6 LIMITATIONS OF THE STUDY
The research work is limited to the isolation and characterization of bacteria associated with hawked Suya meat sold around Bori, Rivers state. This will help in increasing the health awareness of the public on the damages of eating hawked Suya meat. The project work would have covered the whole Rivers rural but it was not possible due to financial and time constraints. During the course of this research work, there was constant power failure and this possessed a problem to incubation.
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