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