BACTERIOLOGICAL EVALUATION OF GRILLED MEAT (SUYA) SOLD IN ABA MAIN TOWN
Abstract
The research work was conducted to detect and characterized bacteria found in the grilled dry meat. A total of six (6) samples each were collected from markets in Aba North local government area of Abia State and brought to microbiology. Samples were cultured in nutrient agar and MacConkey and incubated for 24hours. Biochemical characteristics of the isolates were studied and reaction in agar slant was observed. The detailed result of the biochemical test carried out with the isolates was presented as the probable organisms are Staphylococcus spp, Bacillus spp, Pseudomonas spp Proteus spp, Seretia spp and Micrococcus spp. The total bacterial count ranges from 1.2x102- 3.1x102 while the total coliform counts ranges from 1.2x102- 2.0x102. The percentage occurrences showed the highest prevalence of (100%) on Staphylococcus spp, followed by Bacillus spp (80%) and the lowest prevalence was Proteus spp and Seretia spp (20%) each. Therefore, by the reasons of the organisms isolated from the suya, meat standards of preparation and preservation should be improved to forestall outback of epidemic.
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