Abstract
Suya originated in the northern parts of Nigeria is ready to eat grilled skewered meat products prepared in different forms spiced with locally sourced, commonly produced by the Hausas in Northern Nigeria. It has permeated Nigerian society, being affordable for all and available everywhere. It is produced from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavourings followed by roasting around a glowing charcoal fire. It’s generally made with skewered beef, ram, or chicken. Innards such as kidney, liver, and tripe are also used. Suya are of three main forms namely Tsire, Kilishi, and Balangu, and Tsire is the most commonly preferred. In Benin City, which is located in the southern part of Nigeria, Suya has become a very common street food delicacy scattered most major areas and are sold mostly in the evening time, only very few vendors will sell Suya in the day time. Concerns have been raised in many research regarding the public health risk of consuming suya, part of which is food poisoning, as a result microbial contamination such as Bacillus cereus, Staphylococcus aureus, aflatoxigenic molds, Staphylococcus epidermidis, Proteus vulgaris, Klebseilla pneumoniae, Escherichia coli, Candida spp., Salmonella enteritica and Enterobacter spp. Trace metals such as zinc, lead, manganese, iron, and copper have been observed in suya in concentrations exceeding recommended tolerable upper intake levels which can consequently cause serious long term health issues. This study reviews the potential public health risk of consuming street grilled meat (Suya) in Benin City.
Highlights
Meats are rich sources of essential and beneficial minerals needed for body morphological processes
This review is aimed at contributing to knowledge on the potential public health risk of consuming street grilled meat (Suya) in Benin City, raising awareness to spark off public health monitoring on street grilled meat (Suya) in Benin City, Edo state, and in all states in Nigeria where it is sold
The contamination of street foods in Nigeria have been attributed to factors such as the unstructured nature of the street food industry, inadequate public health infrastructure, the poor state of environmental health and sanitation, and a lack of enforcement of sanitary regulations (Hassan & Dimassi, 2014) Understanding the factors implicated in the contamination of street foods as well as the health and socio-economic relevance of street foods in Nigeria is important in providing further clarity on the individual hygiene practice of suya producers (Rahman, et al, 2012)
Summary
A REVIEW OF STREET GRILLED MEAT (SUYA) IN BENIN CITY, NIGERIA: A POTENTIAL PUBLIC HEALTH RISK. Suya originated in the northern parts of Nigeria is ready to eat grilled skewered meat products prepared in different forms spiced with locally sourced, commonly produced by the Hausas in Northern Nigeria. It has permeated Nigerian society, being affordable for all and available everywhere. Concerns have been raised in many research regarding the public health risk of consuming suya, part of which is food poisoning, as a result microbial contamination such as Bacillus cereus, Staphylococcus aureus, aflatoxigenic molds, Staphylococcus epidermidis, Proteus vulgaris, Klebseilla pneumoniae, Escherichia coli, Candida spp., Salmonella enteritica and Enterobacter spp.
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