American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2021, 9(4), 155-160
DOI: 10.12691/ajfst-9-4-7
Open AccessArticle

Microbial Quality of Spicy Roasted Meat (Suya) Retailed in Ogbete Main Market and Oye Emene Market, in Enugu Metropolis, Nigeria

Amadi E.C.1, 2, , Nwangwu C.C1 and Yusuf H.I.2

1Department of Medical Microbiology, College of Medicine, Enugu State University of Science and Technology, Park lane Campus, GRA, Enugu, Enugu State, Nigeria

2Department of Microbiology and Biotechnology, Caritas University, Enugu State, Nigeria

Pub. Date: November 04, 2021

Cite this paper:
Amadi E.C., Nwangwu C.C and Yusuf H.I.. Microbial Quality of Spicy Roasted Meat (Suya) Retailed in Ogbete Main Market and Oye Emene Market, in Enugu Metropolis, Nigeria. American Journal of Food Science and Technology. 2021; 9(4):155-160. doi: 10.12691/ajfst-9-4-7

Abstract

Microbiological quality, targeting contamination with Escherichia coli, of ready-to-eat spicy meat product, “Suya” retailed in Ogbete Main Market (Location 1) and Oye Emene Market (Location 2), in Enugu, Nigeria was evaluated. Forty-eight samples of the “suya,” in forms of beef, liver, intestine, and chicken, were homogenized and serially diluted with sterile distilled water and plated into Eosin Methylene Blue agar using Pour Plate Technique. Identification of isolates were based on cultural characteristics, Gram stain reaction and Biochemical (IMViC) test, and confirmed by molecular test using 16S rRNA gene. Result showed that E coli were isolated from all the samples. Total colony counts (TCC) of all E.coli isolates were at inoculums much greater than the known infective dose for the Enteropathogenic strains. Least TCC in the April-August 2015 test samples from Locations 1/2 were: 5.6 x102/6.0 x 102, respectively; and 4.4 ×102/3.2 x 102, respectively in Locations1/2 in the September- November 2016 test. The four highest TCC were from the cow intestine suya. In conclusion, “suya” sold to the public are contaminated, probably of faecal origin; therefore not fit for human consumption. This study also underscores the need for improved surveillance system on suya products, to enforce good food hygiene practices.

Keywords:
meat vendors roasted meat microbial contamination food borne diseases food hygiene Escherichia coli

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