Microbiological Evaluation of Laboratory Prepared Suya and Vendor Samples in Ilaro, Ogun State Nigeria

Abstract

Aims: Suya is a popular spicy roasted meat product in Nigeria. The aim of the work is to investigate the microbial safety and effect of Lactobacillus species on some pathogens when used as a biopreservative on suya.
 Methodology: Five suya group samples were used. Two samples were prepared in the laboratory, one of them was inoculated with Lactobacillus plantarum while the other was un-inoculated. Three other group samples coded C, D and E were bought from different vendors at different locations in Ilaro. All the samples were subjected to microbial analysis using standard method.
 Results: The result of microbiological analysis shows that significant difference exist in all the samples. Total viable counts of the samples ranged from 16.0 ±2.5 x 103 cfu/g to 50.0 ±1.5 x 103 cfu/g, coliform counts ranged from 8.0±3 x 103 cfu/g to 44 ±3.0 x 103 cfu/g, Staphylococcus counts ranged from 10.0 ± 2.0 x 103 cfu/g to 45.5 ±3.5 x 103 cfu/g, and fungi counts ranged from 10.0 ± 2.5 x 103 cfu/g to 34.02 ±4.0 x 103 cfu/g, while Salmonella had no growth. The prepared samples harbored Streptococcus spp., Pseudomonas spp. and Staphylococcus spp. Four bacteria and three fungi species were isolated from vendor suya meat. The isolates were Staphylococcus spp., Pseudomonas spp., Escherichia coli and Streptococcus spp., while the fungi were Rhizopus spp, Penicillium spp. and Saccharomyces spp.
 Conclusion: The sample inoculated with Lactobacillus plantarum had the lowest microbial count; however, the isolation of potential pathogens from suya samples is of public health significance.