Microbial quality of locally processed suya sold in Owerri metropolis, Imo State, Nigeria.
1Department of Biological Sciences (Microbiology Programme), College of Basic and Applied Sciences, Rhema University, Nigeria, P.M.B. 7021 Aba, Abia State.
2 Department of Microbiology, Abia State University Uturu, P.M.B. 2000 Uturu, Abia State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2020, 12(03), 044-050.
Article DOI: 10.30574/gscbps.2020.12.3.0221
Publication history:
Received on 13July 2020; revised on 06 September 2020; accepted on 09 September 2020
Abstract:
Microbial quality of locally prepared suya sold in Owerri metropolis was analyzed using standard microbiological methods. A total of fifty (50) samples randomly drawn from five (5) different locations were analyzed. The mean heterotrophic count of processed suya ranged from 1.0 x102 ±0.33 to 3.4 x103 ±0.31CFU/g, mean coliform count of processed suya ranged from 0.5 x101 ±0.13 to 1.5 x102 ±0.10 CFU/g, while mean fungal count of processed suya ranged from 3.9 x101 ±0.08 to 1.3 x103 ±0.14 CFU/g. Seven (7) bacterial isolates were identified to include Bacillus species, Escherichia coli, Salmonella species, Staphylococcus aureus, Shigella species, Klebsiella species, Pseudomonas species and three (3) fungal isolates were identified to include Candida albicans, Penicillium species and Aspergillus species. From the results, it is clearly evident that handling and processing activities of suya in Owerri metropolis were poor and below acceptable hygiene standards. In order to achieve a sustainable food safety quality for vended suya across the different locations in Owerri metropolis, there is need for education and awareness campaigns for processors, vendors and consumers on the role of personal hygiene in food safety and the imminent risk of consuming contaminated suya.
Keywords:
Suya; Suya sauce; Beef; Vegetable oil; Hygiene practices
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