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ABSTRACT
This study was carried out to isolate and identify bacteria associated with suya sold in Bori. A total of eight (8) suya samples were collected from four (4) different retail outlets namely: Prince Igbara, Market Road, Bank Road and Kenpoly Management Campus. Four (4) samples were spiced and four (4) samples unspiced. Bacteriological analysis was carried out on the samples for isolation and identification of bacteria associated with the suya using appropriate techniques. Bacteria such as Bacillus spp., Escherichia coli, and Staphylococcus aureus were found. The high bacteria count and diversity of bacterial isolates from the samples tested is an indication of its low bacteriological quality and this can make it a potential source of food infection. Standard hygienic practices are therefore recommended during suya preparation.
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Abstract vi
Table of content vii
CHAPTER ONE
1.0 Introduction 1
1.1 Background of study 1
1.2 Statement of problem 7
1.3 Objective of problem 7
1.4 Significance of study 8
1.5 Scope of study 8
CHAPTER TWO
2.0 Literature Review 9
2.1 Suya Meat 11
2.2 Preparation of suya 13
2.3 Meat Spoilage 16
2.4 Factors affecting microbial growth in meat 18
2.4.1 Extrinsic factor 20
2.5 Calories in suya 21
CHAPTER THREE
3.0 Materials and Methods 23
3.1 Glass wares 23
3.2 Collection of samples 24
3.3 Criteria for sample collection 24
3.4 Sample preparation 25
3.5 Plating and culture media 27
3.6 Pure culture 27
3.7 Microscopy and colonies identification 27
3.7.1 Colony forming unit 27
3.7.2 Gram’s staining 29
3.7.3 Biochemical Test 30
CHAPTER FOUR
4.0 Results and Discussion 34
4.1 Results 34
4.2 Discussion 40
CHAPTER FIVE
5.0 Conclusion and Recommendation 43
5.1 Conclusion 43
5.2 Recommendations 44
References 46
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Meat is an animal flesh which is eaten as food. It comprises of muscular tissues, internal organ called viscera such as bladder, kidney, intestine and heart. Meat can be gotten from cattle, fowl, goats, pigs e.t.c. it is mainly compose of water, protein and fat. Some meat can be eaten raw but mostly are eaten after it has been cooked,seasoned or processed in a variety of ways.Uncooked or unprocessed meat will spoil within hours or days due to decomposition of bacteria and fungi. Due to the numerous value of meat in diet, there is large demands of meat products, hence demands increase across the global. Consumption of meat also poses risks for human health and the environment.Meat can be preserved by smoking, pressing, drying or roasting and other processes then augmented in flavor by spicing. A roasted meat augmented with spices is called suya.
Suya meat is a popular food item in West Africa. It is generally made with skewered beef. The thinly sliced meat is marinated in various spices which include salt, pepper, onions, cabbage and other flavouring. Suya meat has become a Nigeria national dish with differentregions claiming the superiority of their recipe and method. Suya is a mass consumer fast food called a street food because preparation and sales are often done in small stalls, along local streets and sometimes under unhygienic environment, concerns have been raised about the hygienic standards of processing and safety of road side suya.
Suya is normally sold wrapped in old newspaper which has been criticized for servings as a possible source of contaminations. Tapeworm (Taeinia saginata) from infested beef has been found to survive in the temperature used in preparing suya and remain viable to infect humans; cases of the hemolyticanemia have been described after ingestion of suya possibly as a result of adulteration of food additives. Suya are contaminated during the processing, handling and storing. Micro organisms that occur in meat ad meat products most times are responsible for food bore illness. These micro organisms are Bacillus spp., Clostridium spp., Escherichia coli, Salmonella spp., Shigella spp., Staphylococcus aureus, Streptococcus pyogenes, Proteus, Pseudomonas, Lactobacillus, Vibrio spp., Micrococcus, Mycobacterium e.t.c. Salmonellamay be transferred from raw meat to roasted meat by hands, surfaces or utensils.
The production and consumption of ready to eat roasted meat product across the religion, society status and of the entire meat product mentioned is the most popular, easily assessable within Bori metropolis. One of the sole problems in the delivery of suya is the poor product sanitation and retail which significantly influence its bacteria quality. Hence, this factor is a strong negative reason against its consumption particularly by some educated individuals for they insist on the product being hot at the time of purchase. Factors that affect microbial growth in suya are intrinsic factor which includes moisture content, pH, and inhibitory substance to the growth of micro organism. Extrinsic factors includes temperature, relative humidity, oxygen availability and other factors including chemical and physical properties of meat.
Meanwhile, the processing of meat products includes those prepared for consumption, increases the quality, texture, flavor, colour as well as reduced bacteria contaminant of meat used. During heating, frying or smoking, meat losses its moisture which results in increasing the concentration of other nutrients, this protein and fats are preset in larger amount per unit weight in dried meat samples than in fresh forms. However, excess heat leads to appreciable loss in biological values as protein are denature and essential amino acid are made unavailable by thermally induced chemical reactions and loss of water soluble vitamins (affect vitamin content).
InNigeria and most developing Africa countries, salting and hot smoking are the common traditional method widely used in meat preservation. Thus, lots of meats are obtained by salting, spicing ad hot smoking. Higher temperature are usually applied in hot smoking process where the intention is to partly cook and dry the product as well as impact a smoke flavor to it. In tropical countries such as Nigeria, hot smoking is a method of choice as seen in various meat product such as suya while excessive drying or hard drying for total expulsion of moisture is often necessary to preserve the product for a long period of time.
Suya meat is one of the intermediate moisture products that are easily prepared ad highly relish which is a mass consuming fast food and its preparation and sales are not usually done with strict hygienic condition because they are still done locally. Due to the chemical composition and characteristics, meats are highly perishable food which provides excellent source of growth of many hazardous micro organisms that can cause infections in human. The most important bacteria meat spoilage is caused by lactic acid bacteria which is physiologically related group of fastidious and ubiquitous Gram positive organisms. These includes many species such Lactobacillus, Streptococcuse.t.c.
Since meat has a high nutritive value, micro organisms could easily grow on it. The possible sources of contaminations are:
1. Spices used as additives to suya
2. Slaughtering of sick animals
3. Washing the meat with dirty water
4. Handling by butchers
5. Contamination by flies
6. Processing close to sewage or refuse dump environment
7. Transportation
8. Contaminated equipment such as knife
The slaughtering process affords extensive contamination of sterile tissue with Gram negative enteric bacteria from animal intestines including Salmonella spp. and Escherichia coli as well as contaminant such as Gram positive lactic cocci associated with humans, animals and the environment. Enterococci and clostridia have been isolated from lymph node of red meat animals. Micro organisms grow on meat causing visual, textural and organoleptic changes when they release metabolite. The smoke produced as a number of effects including preservatives effect resulting from the decomposition of organic compounds all present in the smoked suya meat. A preservative effect is also induced by the surface drying that occurs to the extent of 30% total weight loss in hot smoked suya. Antioxidant effect is produced by the phenolic deposited unto the product. The microbial load in meat and meat product increases as long as growth conditions are favourable. Controlling factors that affects microbial growth (intrinsicand extrinsic factor) implies maintaining log shelf life of meat and meat productbut proper preservation of meat could be achieved by the combination of two or more preservation methods which includes drying, salting and high temperature.
Hence, there exist different types of meat product ranging from industrially processed corned beef, ham, bacon sausage to the indigenous Niger traditionally processed ready to eat meat product such as suya (roasted meat) which can be spiced and unspiced. The spiced suya contains the additives spices while the unspiced has no additives spices.
1.2 OBJECTIVES OF STUDY
This work is aimed at determining the microbial quality of suya met (spiced and unspiced) sold in Bori. It has the following objectives:
1. To isolate, characterize ad identify microbial species associated with spiced and unspiced suya
2. To establish the public on health implication of consumption of suya meat
3. To offer useful information where necessary to the consuming public. This is important because this meat product serves as ready to eat snacks and therefore could be a source of infection if eaten when contaminated.
1.3 STATEMENT OF PROBLEM
This study was organized to solve relevant issues pertaining human health and the consumption of suya. In this study, spiced and unspiced suya was analyzed to identify the amount of microbial population found in each, in whichfrom the result obtained, the unspiced suya has more microbial growth than the spiced suya. This is because some of the spices used in the spiced suya inhibit the growth of some micro organisms. Thus, this study aims at informing the public on the kind of suya to be eaten, contamination and prevention of bacteria found in suyameat.
1.4 SIGNIFICANCE OF STUDY
This study will provide useful information to the public. This is important because suya product serves as a ready to eat sacks and therefore, could be a source of infection if eaten when contaminated. It will alsoeducatethe sellersof suya on proper hygiene during the preparation of suya.
1.5 SCOPE OF STUDY
This study centers only on isolation and identificationof bacteria in spiced and unspiced suya sold in Bori.
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