ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SOLD SUYA MEAT
Abstract
This study was aimed at determining the micro biological quality of Suya sold within Talata Mafara, Zamfara State Nigeria. Six Suya samples were purchased from six vendors within the study area. Standard microbiological methods were adopted in the determination of the microbial load, isolation and characterization of the bacteria from the suya meat. Total viable bacterial counts recorded ranged from 4.0 x 103 cfu/g to 8.4 x 104 cfu/g while total coliform counts were not recorded in all the samples. Bacterial species isolated were; Pseudomonas species, Micrococcus species, staphylococcus species, Corynebacterium species and Bacillus species. The environment where suya are prepared, together with the suya processors and equipment could be sources of microbial contamination. There is need to ensure personal hygiene among the suya processors
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.