MICROBIOLOGICAL ASSESSMENT OF SUYA MEAT AVAILABLE IN WUSHISHI METROPOLIS
Abstract
This work aimed at evaluating the bacterial profile of suya meat available in Wushishi metropolis. Two (2) skewers of suya meat in Wushishi metropolis (1 from each source) were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureus, Escherichia coli, Streptococcus species, Pseudomonas through some standard microbiological tests for identification. The most frequently isolated organisms were Staphylococcus and Streptococcus. The highest value of 2.85 x 105 cfu/ml was detected, while the least bacteria count has 9.8 x 104-3.0x103 cfu/ml on Nutrient agar and MacConkey agar respectively. The result revealed that the hygienic condition of the meats were in line with the acceptable standard for human consumption.
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.