ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SOME HAWKED SUYA IN CALABAR SOUTH
Abstract
This study was to isolate and characterize bacteria from hawked Suya meat samples in Calabar South Local Government Area. A total of four (4) suya samples were collected, labelled and transferred to the laboratory for analysis. Serial dilution of the samples was carried out and dilution factor 10³ was plated using sterilized Nutrient agar respectively.
The plates were labeled properly and incubated at 37°C for 24 hours. The colonies developed were counted and recorded accordingly and their morphological appearances noted.
The result showed that the Suya meat sample from GM1 had the highest bacterial count of 8.3 × 10⁴ CFU/g, while HM2 had the lowest bacterial count of 9.0 × 10³ CFU/g respectively.
The result of the morphological and biochemical characteristics indicated the presence of Salmonella spp., Streptococcus spp., Staphylococcus spp., and Bacillus spp.
The highest prevalent bacteria were Staphylococcus spp. with percentage occurrence of 50%, followed by Bacillus spp. with 25%, and the lowest prevalent bacteria were Salmonella spp. and Streptococcus spp. with a percentage occurrence of 12.5% respectively.
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