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ABSTRACT
Suya meat is a boneless lean meat of mutton, beef, goat or chicken meat staked on sticks, coated with sauces, oiled and then roasted over wood using a fire from charcoal. Sixteen (16) samples of suya meat in Bori were collected randomly and analyzed micro biologically and the isolates were identified as Staphylococcus +v, Baccilus +v and Klebsiella +v the most frequently isolated organisms were Staphylococcus. The total viable bacterial counts ranged from 6.2×107 – 8.0x104cfu/g whereas, total fungi count ranged from 0.11 x107 – 0.18x104cfu/g on Nutrient agar and Potato Dextrose Agar respectively. The result revealed that the hygienic condition of the meat was below acceptable standard for human consumption.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Meat is the flesh of animals which serves as food; it is obtained from sheep, cattle, goat and swine (Haman, 1997). Meat is a major source of protein and an important source of vitamins for most people in many parts of the world, thus they are essential for the growth, repair and maintenance of body cells which is necessary for our everyday activities.
Meat could be traced back to human history, then when primitive men use raw flesh of dead animals. But as man developed, he domesticated wild animals. Beef have been the major supply of meat in Nigeria as a result of extensive and semi-intensive cattle production system in Nigeria by Fulani and Hausa people of the northern Nigeria. (Umoh, 2004).
Suya meat is a boneless lean meat of mutton, beef, goat or chicken meat staked on sticks, coated with sauces, oiled and then roasted over wood using a fire from charcoal. It is a traditionally processed meat product and is usually not donewith strict hygiene condition because they are still done locally.That is served hot and sold along streets, at clubs, picnics centers, and restaurants and within institutions. Suya meat is one of the intermediate moisture products that are easy to prepare and highly relished.
Due to the chemical composition and characteristic, meat are highly perishable foods which provide an excellent medium for growth of many hazardous microorganisms that can cause infection in human and also lead to meat spoilage and economic loss. The most important bacterial meat spoilage is caused by lactic acid bacteria which is physiologically related group of fastidious and ubiquitous gram-positive organisms. These include many species such as Lacto bacillus, Leuconostoc, Pecliococcus and Streptococcus.
Since meat has a high nutritive value, microorganisms could easily grow on it. The possible sources of contamination are through slaughtering of sick animals, washing the meat with dirty water, handling by butchers, contamination by flies, processing close to sewage or refuse dumps environment,spices, transportation and use of contaminated equipment such as knife and other utensils. (Igyor and Uma, 2005).
The slaughtering process affords extensive contamination of sterile tissue with gram-negative enteric bacteria from animal intestine including Salmonella species and Escherichiacoil as well as contaminant such as gram-positive Lacticcocci associated with humans, animals and the environment. Enterococci and Clostridia have been isolated from lymph nodeof red meat animals (Lawries, 2000, Alexander et al1998).
Microorganisms grow on meat causing visual, textural and organoleptic changes when they release metabolite (Jackson et al 2001). The smoke produced as a number of effects including preservative effect resulting from the deposition of organic compounds all presents in the smoked product (Suya meat). (Dineen et al. 1999). A preservative effect is also induced by the surface drying that occurs to the extent of 30% total weight loss in hot smoked product. Antioxidant effect is produced by the phenolic deposit unto the product.
The microbial load in meat and meat product increases as long as growth conditions are favorable. The factorinfluencing microbial growth includes acidity, pH, temperature, water activity. Gaseous requirement, nutrient and competition of microbes for the nutrient. Controlling these factors implies maintaining long shelf life of meat and meat product but proper preservation of meat could be achieved by the combination of two or more preservation method which includes drying, salting and high temperature (Nester et al.2001).
1.2 STATEMENT OF PROBLEMS
Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities.
The breakdown of fat, protein and carbohydrates of meat results in the development of off-odours, off-flavour and slime formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf-life and maintain its nutritional value, texture and flavor.
1.3 AIMS AND OBJECTIVES
This work is aimed at determining the isolation and characteristic of bacterial associated with suya meat sold in
Boriand has the following objectives:
- To isolate, characterize and identify microbial species associated with suya meat
- To establish the public health implication of consumption of suya meat.
- To offer useful information where necessary to the consuming public.
1.4 SIGNIFICANCE OF THE STUDY
This research project, bacteriological analyses of suya meat is beneficial in the field of Science Laboratory Technology, Medical Laboratory Science and other science related area of discipline as it provide a practical approach for the evaluation of the various organisms associated with spoilage of meat leading to food poisoning and how it occur, and as well apply the necessary preservative measures when ever these spoilage are detected.
1.5 SCOPE OF THE STUDY
This section specifically states the extent of works to be carried out in a research work which involves the following:
- Samples of suya meat will be collected from road side, streets, and within institutions in Bori for test.
- The collected samples are to be analyzed in the laboratory for various parameters as listed in the objectives of the study.
- To compare result with WHO, if the suya meat is suitable for human consumption.
- Finally, to make recommendations on certain findings after analysis.