Bacterial Profile Of Suya Meat In Owerri Metropolis

ABSTRACT

This work aimed at evaluating the bacterial profile of suya meat in Owerri metropolis. Twenty (20) skewers of suya meat in Owerri metropolis (2 from each source) were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureus, Escherichia coli, Streptococcus species, Pseudomonas through some standard microbiological tests for identification. The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x10^3- 3.8x10^3 cfu/g whereas, total coliform count ranged from 1.1x10^3-3.0x10^3 cfu/g on Nutrient agar and MacConkey agar  respectively. The result revealed that the hygienic condition of the meat was below acceptable standard for human consumption.

TABLE OF CONTENT

Title page ﾿              i

Certification ﾿             ii

Dedication ﾿             iii

Acknowledgement ﾿             iv

Table of Contents ﾿             v

List of Tables ﾿            vi

Abstract ﾿             x

CHAPTER ONE:  Introduction ﾿ 1

1.1 ﾿ Background of the Study ﾿ 1

1.2 ﾿ Aims and Objectives ﾿ 3

CHAPTER TWO: Literature Review ﾿ 4

2.1 ﾿ Suya Meat ﾿ 4

2.2 ﾿ Preparation of Suya ﾿ 4

2.3       Microbiology of Meat. ﾿ 5

2.4 ﾿ Meat Spoilage ﾿ 6

2.5 ﾿ Factors That Affect the Growth of Microorganisms On Meat. ﾿ 7

2.5.1 ﾿ Temperature ﾿ 7

2.5.2 ﾿ Ph ﾿ 8

2.5.3 ﾿ Water Availability ﾿ 8

2.5.4 ﾿ Nutrients ﾿ 8 ﾿

CHAPTER THREE: Materials and Methods ﾿ 9

3.1 ﾿ Samples Collection ﾿ 9

3.2 ﾿ Pretreatment of Samples ﾿ 9

3.3 ﾿ Determination of Total Viable Count and Coliform Count ﾿ 9

3.4 ﾿ Procedure for Identification of the Organisms ﾿ 10

3.4.1   Gram Reaction ﾿ 10

3.4.2 ﾿ Motility Test ﾿ 10

3.4.3 ﾿ Catalase Test ﾿ 11

3.4.4    Oxidase Test ﾿ 11

3.4.5    Urease Test ﾿ 12

3.4.6    Citrate Test ﾿ 12

3.4.7    Indole Test ﾿ 13

3.4.8 ﾿ Methyl Red Test ﾿ 13

CHAPTER FOUR: Results ﾿ 14

4.1 ﾿     Results ﾿ 14

CHAPTER FIVE: Discussion, conclusion and recommendation ﾿ 20

5.1          Discussion ﾿ 20

  5.1          Conclusion ﾿ 2O

5.3 ﾿    Recommendations ﾿ 21

References ﾿ 22

Appendix 1 ﾿ 25