Bacteriology of Suya Meat Sold in Bonny Local Government Area, Rivers State

Abstract

Background: Suya Meat is made from roasted or smoked beef using the boneless parts of the meat. Suya meat microbial contamination can occur by air, human handlers, equipment, water, papers and utensils. Aim: This study aimed at determining the level of bacterial contamination of roasted Suya meat sold in Bonny Local Government Area. Materials and Methods: The sample locations were Tennis Hut, Golf Club, Ama-Hausa, Hospital Road (Junction), Finima market junction and Akiama in Bonny. Five different roasted meat samples were collected at random, from six locations in Bonny. Morphological characteristics of bacteria were noted after 24 hrs incubation period. Identifications of isolates were carried out using standard methods. Results: The results show that six genera of bacteria which include Bacillus cereus, Salmonella species, Staphylococcus aureus, Klebsiella species, Enterococcus species and Proteus species were isolated. The total number of Bacillus cereus and Salmonella species presence were 10 (34%) and 5 (17%) respectively, from the five Suya samples each, across the six Suya stand in Bonny. Escherichia coli have no growth. The total of 1 (3.4%) and 2 (6.8%) of Staphylococcus aureus and Klebsiella species respectively were also isolated. A total of 6 (20%) and 5 (17%) of Enterococcus species and Proteus species respectively were also isolated. The Tennis Hut and Golf club have a total of 3 (9.6%) and 2 (6.4%) of different types of microorganisms isolated. Finima, and Akiama have 7 (22%) and 6 (19%) respectively of the different kind of microorganisms isolated. Some of these microorganisms are contaminations from the environment while others are regular flora. Conclusion: The findings show the contamination of the roasted meats with some pathogenic bacteria such as Bacillus cereus, Salmonella species, Staphylococcus aureus, and Klebsiella species.