Evaluation of bacterial contamination of 'suya' at Nsukka, Enugu state, Nigeria

Abstract

Three hundred and four (304) test samples in the course of "suya" meat processing and after display for sale were collected from seven centers for bacteria load screening. The result showed that all the samples tested were contaminated to varying degrees. The level of contamination however was highest in the fresh meat cutlet, followed by hawked "Suya" and least in the ready-to-eat freshly prepared "Suya". The spices used as additives to the "Suya" meat equally showed some degree of contamination. The bacterial organisms isolated were Staphylococus (37.2%), Streptococus (26.6%), Eschrichia coli (14.8%), Bacillus sp. (12.5%) and Salmonella sp. (8.9%). These bacteria isolates are of serious public health implications in that individuals that consume the contaminated "Suya" meat may get infected and suffer food poisoning or intoxication.