Abstract
This work is an investigation of the contaminants (microbial and parasitic) of suya (n=240) sold within Makurdi metropolis. The followings were detected in the roasted beef: bacteria: Escherichia. coli, Staphylococcus aureus, Salmonella sp., Klebsiella sp., Shigella sp., Enterococcus sp., Streptococcus sp., Bacillus sp., and Pseudomonas sp.; fungi: Aspergillus sp., Penicillum sp., Rhizopus sp. and yeasts; protozoa: Ascaris lumbricoides, Entamoeba histolyica, Hookworm, Taenia sp. and Giardia lamblia. The moisture content of the meat increased when stored between 32.00 and 37.80%. The highest values of aerobic colony and coliform counts were 7.27 and 4.32 Log10CFU/g respectively. Mean fungal and parasite counts ranged from 2.05 to 4.35 and from not detectable to 2.85 Log10CFU/g respectively. Using a 95% level of significance, the concentration of the pathogen among the suya samples from the different markets were statistically different (p<0.05). To reduce the number of these pathogenic microorganisms and parasitic contents of suya, it is recommended to apply either hazard analysis and critical control points (HACCP) or International Organization for Standardization (ISO) 22000 along with prerequisite programs. Key words: Ready-to-eat suya, microbial quality, bacteria, fungi, protozoa.
Highlights
Microbio ological and paras sitic qu uality o of suya a solld in Makurd
This study investigated the microbiological and parasitic quality and safety of suya sold in Makurdi, Nigeria
High Level samples left at ambient temperature for 6 h had the highest moisture content whereas low level samples without any storage had the lowest moisture content
Summary
Microbio ological and paras sitic qu uality o of suya a (roastted beef) solld in Makurd. Manass seh Msutg gh-Ter Man nyi, Ola Frrancis Idu and Innoc cent Okonk kwo Ogbon nna2*. Ap pplied Entomo ology and Parrasitology Unit, Department of Biologicall Sciences, Un niversity of Ag griculture, Makurdi, Nigeria. This work is i an investigation of the e contamina ants (microbiial and paras sitic) of suy ya (n=240) so old within. The following gs were dettected in th e roasted b beef: bacteriia: Escheric chia. Coli, Staphyloco occus aureus s, Salmonellla sp., Klebs siella sp., Sh higella sp., E The following gs were dettected in th e roasted b beef: bacteriia: Escheric chia. coli, Staphyloco occus aureus s, Salmonellla sp., Klebs siella sp., Sh higella sp., E
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