Abstract
Mycological assessments of Suya sold in some part of Minna were conducted. A total of 20 samples were collected from 10 randomly selected suya spots from ten (10) locations in Minna namely- Tunga, Ungwan Daji , Dutsen Kuran Hausa, Chanchaga, Bosso, Maikunkele, Maitumbi, Kwangila, Barikin Sale and Sayeko. The percentage moisture content of the suya, isolation and identification of fungi species were determined using standard procedures. Suya from Tunga, Maikunkele and Sayeko had the highest percentage moisture content (44%) each while suya from Dutsen Kuran Hausa had the least % moisture content (28%). There were significant difference (α=0.05) between % moisture content of suya from different locations A total of fifty seven (57) fungi isolates were obtained from suya in all sampled locations. Fungi species such as Candida tropicalis, Penicillium chrysogenum, Aspergillus niger Mucor spp, Aspergillus flavus ,Fusarium oxysporum, Penicillium digitatum, Fusarium solanii, Rhizopus stolonifer and Aspergillus fumingatus were observed from the suya sample locations. Barikin Sale (BKS) suya sample had the highest occurrence of fungal isolates (7) while suya from Unguwan Daji (UDJ), Maikunkele (MKL) and Kwangila (KGL) had the least fungal isolates of 4. Aspergillus niger, Candida tropicalis and Mucor spp were the prominent isolates from all the sampled locations while Penicillium chrysogenum and Penicillium digitatum had the least number of occurrence from all locations. The presence of these fungi species in the suya samples collected from selected locations within Minna metropolis is a strong indication of poor hygiene by the vendors in preparation of the suya products. The awareness of Hazard Analysis Critical Control Points (HACCPs) system in suya preparation by vendors could reduce or eliminate contaminations of the suya products when put into proper use. Keywords : Mycological assessment, fungal isolates, suya, moisture, fungi
Highlights
Meat is a flesh of animals which serves as food
Fungal isolates obtained from suya samples (A1 and A2) from Tunga (TGA) include Mucor spp, Rhizopus stolonifer, Aspergillus niger, Candida tropicalis, Aspergillus fumingatus and Fusarium oxysporum while Suya samples (B1 and B2) from Unguwan Daji (UDJ) contain fungal isolates such as Fusarium oxysporum, Mucor spp Aspergillus niger, Candida tropicalis, Aspergillus niger and suya samples (C1 and C2) from Dutsen Kuran Hausa (DKH) had fungal isolates such as Aspergillus niger, Mucor spp, Fusarium solanii, Rhizopus stolonjfer, Candida tropicalis and Aspergillus flavus (Fig.2)
Aspergillus niger, Candida tropicalis and Mucor spp were the predominant fungal isolates observed in the suya samples from all the locations while Penicillium chrysogenum and Penicillium digitatum had the lowest number of occurrence from suya samples from all locations ( Fig. 2)
Summary
Meat is a flesh of animals which serves as food It is obtained from sheep, cattle, goat and swine (Hassan et al, 2014). Suya is a spicy, barbecued, smoked or roasted meat product (Inyang et al, 2005). It originated from the Hausa people of northern Nigeria, where rearing of cattle is an important preoccupation and a major source of livelihood for the people. This leads to the production of Mohammed et al / Nig. J. The fact that there are sporadic cases of gastroenteritis and symptoms of food infection after consumption of Suya indicates that the product constitutes a food safety risk (Odusote and Akinyanju, 2003; Inyang et al, 2005). Hassan et al (2014) worked on the microbial quality of ready- to- eat barbicue meat (suya) and revealed that the fungi such as Mucor spp Geomyces panorus Penicillum spp and many Aspergillus spp were isolated during the study. Edema et al (2008), who evaluated the microbial hazards associated with, processing of suya meat, reported that processing water, meat processing slabs, utensils, spices and raw meat revealed contamination with potential pathogens such as Bacillus cereus, Staphylococcus aureus, Salmonella species and aflatoxigenic moulds
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