Suya Samples Research Articles

NUTRITIONAL QUALITY OF SUVA PREPARED FROM MUTTON USING DIFFERENT TYPES OF MUSCLES

Mutton is expensive especially during Muslim festivals. There is a need to increase the value of mutton into value-added products. The aim of this study was to evaluate the influence of different types of muscles on the physical, chemical, sensory and microbiological properties of suya. Three different types of muscles (Semitendinosus (ST), Deltoideus (DT) and Adductor (ADD)) were harvested from the carcasses of fattened Balami rams. The muscles were grouped into three treatments to evaluate for physical properties of mutton and studying the changes in the chemical compositions of suya. The microbiological properties of the products were measured. The Water Holding Capacity was highest (P<O.05) in DT (78.17±9.83%) followed by ADD (77.21±9.63%) and least in ST (68.10%). The PY was highest in the DT with a value of 73.83±3.65% and the lowest was 69.81±2.64% for ST. There were significant differences (PS 0.05) among the treatments in chemical analyses; indicated that suya samples from ST muscle had the highest percentage of moisture (23.01±0.51%) compared to the lowest percentages of DT (22.46±0.42%) and ADD treatments (22.43±0.37%). Suya samples from ST treatments contained lowest content of cholesterol (48.67±5.40mg/100g), while DT treatments contained the highest content of cholesterol (53.08±3.96mg/100g). However, there were significant differences when compared with suya samples from DT muscles. This study revealed significant effects of muscles on physical and chemical indices of suya due to variation in muscle fibre.

Prevalence of Cadmium and Lead Residues in Fried Meat (Suya) Sold in Kaduna Metropolis, Kaduna State, Nigeria

Study’s Novelty/Excerpt This study is novel as it provides the first comprehensive analysis of cadmium (Cd) and lead (Pb) contamination in various types of suya meat in Kaduna, Nigeria, using Atomic Absorption Spectrophotometry. Unlike previous research, this study uniquely examines multiple animal sources and local government areas, offering a detailed comparison of contamination levels across species and regions. Additionally, the findings highlight the widespread public health risk due to Cd and Pb levels exceeding international safety standards, emphasizing the urgent need for regulatory measures to mitigate environmental pollution and protect public health. Full Abstract Heavy metals are of public health concern worldwide due to their damaging effects on human and animal health. The study was aimed at analyzing the presence of cadmium (Cd) and lead (Pb) residues in suya meats; cattle meat (beef), sheep meat (mutton), goat meat (chevon), fowl meat (chicken) and dog meat sold in the Kaduna metropolis, Kaduna State. A descriptive-quantitative research design was used, with fifty samples collected from four Local Government Areas (Chikun, Igabi, Kaduna North and Kaduna South). Atomic Absorption Spectrophotometery was used to analyze and quantify the presence of these heavy metals. Microsoft Excel (Version 2019) and one-way ANOVA are the statistical tools used for result analysis and Cd and Pb were found to be present in all the suya samples analyzed. The results showed statistical significance (p<0.05) between the overall mean concentration of Cd (0.049 mg/kg) and Pb (0.44 mg/kg) in the samples. Even though the mean concentration of Cd in suya samples varied with regards to which the animal originates viz: cattle (0.033 mg/kg), sheep (0.058 mg/kg), goat (0.048 mg/kg), dog (0.04 mg/kg) and chicken (0.078 mg/kg); likewise that of Pb: cattle (0.47 mg/kg), sheep (0.41 mg/kg), goat (0.41 mg/kg), dog (0.39 mg/kg) and chicken (0.51 mg/kg); the animal species from which the meat used in making the suya had no statistically significant influence on the heavy metal content of the meat (p˃0.05). The mean concentration of Cd and Pb obtained within the study areas, in mg/kg were: Chikun (0.046 and 0.43), Igabi (0.044 and 0.43), Kaduna North (0.054 mg/kg) and (0.49 mg/kg), Kaduna South (0.053 mg/kg) and (0.41 mg/kg) respectively. The mean concentration of cadmium and lead in the suya samples was above the permissible limits set by EC and FAO limits of 0.01ug/g lead and 0.003ug/g for cadmium (FAO, 1983), indicating the general contamination of suya meats by heavy metals. The study recommends public measures to minimize environmental pollution and bioaccumulation of Cd and Pb to prevent related ailments and mortality; enforcing regulations governing industrial activities and waste disposal to protect the public from heavy metals pollution.

Assessment of bacterial and fungal contamination in Suya – a public health concern

Ready-to-eat meat products offer numerous benefits, but improper handling can pose severe threats to human health. Due to its short life span, there is a need for adequate handling and preservation to prevent microbial contamination. Suya, a popular ready-to-eat meat product consumed in Nigeria, can be a major source of food poisoning if not processed and handled properly because it can predispose its consumers to pathogenic microorganisms, heavy metals which result from contaminated water and utensils used during processing, and polycyclic aromatic hydrocarbons from the incomplete combustion during roasting of the meat. Staphylococcus spp., (95.2%), Escherichia coli (90.5%), Bacillus sp. (66.7%), Salmonella (55%), Klebsiella sp. (52.4%) were the most identified bacteria contaminants. While Aspergillus spp. (commonly flavus, niger, and fumigatus) were identified in all 11 reports that identified fungal contamination, followed by Penicillium spp., (81.8%), Rhizopus spp. (63.6%), Mucor spp. (54.5%) and Candida albicans (45.5%). Infestation by Taenia sp (67%), A. lumbricoides (50%), E. histolytica (41.7%), G. lamblia (25%), and Hookworm (16.7%) were also identified. Microbial contaminants were also identified in spices meant to supplement and improve suya's organoleptic and nutritional value. Microbial isolates from suya samples displayed resistance to some commonly used antibiotics, raising concerns about antibiotic resistance development. Suya is one of the unsafe ready-to-eat meat products to consume in Nigeria due to the unhygienic practices during its processing and packaging, such as bare-hand contact, exposure to vehicular emissions, or other environmental contaminants, and packaging in inked papers with contaminants, which makes it unfit for human consumption. This review underscores the importance of identifying and addressing these areas of contamination during suya preparation, production, packaging, and consumption. There is a dire need to educate suya vendors, consumers, and policymakers on food safety and the need for hygienic practices during suya production to safeguard public health.

Bacteriological Quality Assessment of Ready-To-Eat Hawked Suya in Dutse Urban, Northwest Nigeria

Suya is a street-hawked food that offers a source of the nourishing menu for its consumers. In this study, the quality and safety of street hawked ready-to-eat suya in Dutse urban was assessed. Twenty skewers of suya were sampled from four sampling points (Hakimi Street, Yelwawa, Takuradua and Mobile base) where it is mostly sold. At each sampling point, five skewers of suya were obtained randomly from the suya vendors in sterile containers that were labeled A to T. Samples were immediately taken to the laboratory where standard methods were employed for the bacteriological assay. The total viable count (TVC) showed that the sample G (1.96 × 107 CFU/g) collected from Yelwawa had the highest load while sample P (8.60 × 106 CFU/g) collected from Takuradua recorded the lowest. Bacillus spp., Staphylococcus spp., Escherichia coli and Streptococcus spp. were detected in the samples. Across the sampling points, percentage of occurrence of bacteria isolated was highest for Escherichia coli (40%) and least for Bacillus spp. (10%). It can be concluded that all the sampled suya assayed in this study recorded bacteriological contaminants. Some of the bacteria isolated in the suya samples can potentially constitute a public health issue as their presence can cause food poisoning and food-borne diseases. Therefore, it is recommended that the producers of street vended suya should follow proper food safety measures during preparation to improve the food quality as well as to reduce imminent public health crisis upon its consumption. Stamford Journal of Microbiology, Vol.12 (1) 2022: 25-30

Effect of Natural Antioxidants on Nutrients, Sensory and Keeping Quality of Suya from Mutton Subjected to Different Processing Methods

This study evaluated the effect of breeds, processing methods, natural antioxidants and storage period of Suya from mutton. A total of 12 sheep (six each from Balami and Ouda) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skinning. They are processed into Suya meats prepared with 4 different natural antioxidants (black pepper (Piper nigrum), green tea (Camellia sinensis), roselle (Hibiscus sabdariffa L.) and clove (Syzygium aromaticum) and preserved for four weeks. The samples were evaluated for chemical composition, organoleptic properties, microbial loads and storage period. Data collected were analysed using a factorial arrangement of 2x3x4. The results showed that natural antioxidants significantly (P<0.05) influenced all parameters measured except dry matter with the highest value of CP (60.28%) observed in Suya samples spiced with black pepper. There were significant (P<0.05) in all the parameters evaluated using different processing methods. Breed had no significant (P>0.05) on organoleptic properties. Significant (P<0.05) effect was observed on colour for processing methods with the highest value 5.18 in scalding. Natural antioxidants had significant (P<0.05) on organoleptic properties except for flavor while Suya spiced with clove was rated highest on overall acceptability (6.60). However, breed had no significant (P>0.05) on all the microbial counts of Suya samples. Scalding had the lowest (P<0.05) values for all the microbial parameters measured. Natural antioxidants significantly (P<0.05) affect all the parameters evaluated with the highest total bacterial count (TBC) 9.34x106, total coliform count (TCC) 9.21x104 and total yeast count (TYC)10.23x103 in the control while the lowest counts of TBC, TCC and TYC in the samples spiced with clove were found as (4.31x106), (5.26x104) and (5.46x103), respectively. Storage for four weeks had higher significant (P<0.05) values in all the parameters measured than those evaluated for microbial loads at 0 day. It is therefore concluded that, samples spiced with clove had lower microbial loads which tend to enhance shelf-life and were most acceptable for consumption.

Proximate Analysis and Mycological Assessment of Suya Sold in Kabuga, Kano State, Nigeria

Suya is a cherished food delicacy which can serve as a source of infection as it can harbor pathogens of clinicalimportance. However, there is paucity of data on mycological assessment and proximate analysis of suya soldwithin Kabuga area, Kano State, Nigeria. Therefore, this study examined the proximate composition andmycological qualities of suya sold within this area in Kano State. A total of thirty-six samples were randomlycollected from selected suya spots from the study area and microbiologically analyzed. Total fungal counts,identification of fungi and proximate analysis were NH determined using standard microbiological techniques. Atotal of fifty-one (51) fungal isolates were obtained from all the suya samples collected. The highest frequency ofoccurrence was shown by Aspergillus spp (16) while Fusarium spp had the lowest frequency of occurrence (10).Proximate analysis revealed the mean percentage of moisture as 24.00 - 48.00%, crude protein (24.64 - 46.32%), crudefiber (5.25 - 8.75%), fat (8.80 - 17.30%), carbohydrate (0.11 - 14.58%) and ash (1.05 - 2.45%) contents. This studyshowed the presence of Penicillium, Aspergillus, Fusarium and Rhizopus spp in suya samples examined and hencethe need to improve on good hygiene practice by the suya vendors to control associated health risk.

EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT

This research was undertaken to evaluate the potential of different meat sources in producing acceptable suya when compared with the traditional beef suya in Nigeria. Five meat types viz: pork, beef, chicken, rabbit and chevon were used for this experiment. The sensory evaluation was conducted on the suya samples by a 20-man panel of judges using a 9-point hedonic scale to assess the colour, flavour, texture and overall acceptability of the samples. The results showed that beef, goat and chicken suya significantly maintained a better acceptance (P<0.01) than the pork suya. There was a significantly (P<0.01) positive response to the flavour of chicken and beef suya than the rest of the other samples. Texture wise, beef and goat suya were significantly (P<0.01) more acceptable than the rest. In overall acceptability, the beef and chicken suya showed no significant difference (P<0.01) from each other and were both rated the best among the samples. It is apparent from the overall results that both goat and chicken could successfully substitute for beef in the production of acceptable suya. The quality characteristics generally showed that both meat samples were comparable to the beef sample.

Multidrug resistance to commonly prescribed antibiotics in Escherichia coli isolated from barbecued beef (Suya) sold in a Nigerian City.

IntroductionSuya, a form of barbecued meat widely consumed in Nigeria is a rising source of concern for the dissemination of pathogens and antibiotic resistance.Methodsthis study was carried out to determine the antibiotic resistance profile of Escherichia coli (E. coli) isolated from Suya sold in Karu Local Government Area, Nasarawa State, Nigeria. A total of three hundred (300) Suya samples were collected and screened for the presence of E. coli. An antibiotic susceptibility study was carried out on the isolated bacteria to determine their resistance profiles.Resultsthe overall isolation and occurrence of E. coli was 13.3%. The isolated organisms were most resistant to Ampicillin (100%) followed by Amoxicillin/Clavulanic acid (95%), Ciprofloxacin (92.5%), Nitrofurantoin, Imipenem and Ceftriaxone (85%), Cefixime (80%), Streptomycin (77.5%), and Cotrimoxazole (77%), with a low level of resistance recorded against Gentamycin (5%). Most of the E. coli isolates had multiple resistance (MAR) to at least five antibiotics (MAR Index of = 0.5) and the most frequent MAR Index was 0.8 with 37.5% occurrence. The most frequently encountered resistance phenotype was Nitrofurantoin-Imipenem-Streptomycin-Ciprofloxacin-Ceftriaxone-Amoxicillin/clavulanic acid-Cefixime-Ampicillin. The E. coli isolates categorised based on drug resistance classes were Multi-Drug Resistance, MDR (97.5%), Pan Drug Resistance, PDR (2.5%), Non-Multi-Drug Resistance, NMDR (0.0%) and Extensive Drug Resistance, XDR (0.0%).Conclusionthese findings indicate a potential danger of multidrug resistant organisms in circulation. Antibiotics stewardship and drug resistance surveillance is strongly recommended for all stakeholders

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

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.

Effect of Meat Sources on Nutritional Composition and Heavy Metal Profile of Suya (A West African Grilled Meat)

Objective:This study investigated the effect of meat sources on amino acids, vitamin, minerals and heavy metal profile in suya.Methods:Meat of cow (beef), goat (veal), sheep (mutton) and chicken samples were obtained from Ibadan, Nigeria. Forty (40) samples of each suya meat of cow (beef), goat (veal), sheep (mutton) and chicken were prepared. The amino acid analysis, vitamin, mineral and heavy metal profile of the suya samples were determined using standard methods.Results:The results showed that there were significant differences (p ≤ 0.05) in the amino acid, vitamin and mineral of suya samples. The amino acid concentration in g/100g crude protein of suya meats of cow, goat (veal), sheep (mutton) and chicken samples for lysine, arginine and leucine were 7.72±0.03, 7.63±0.04, 7.47±0.04 and 7.83±0.03 respectively for lysine; 6.39±0.02, 6.27±0.02, 6.54±0.01 and 6.48±0.02 respectively for arginine and 7.32±0.01, 7.41±0.01, 7.68±0.01 and 7.54±0.01 respectively for leucine. The non-essential amino acids, glutamic acid, aspartic acid and glycine were the most abundant amino acids in all the suya from beef, goat, sheep and chickens meats. The amino acid composition of suya samples from different meat sources was compared with that of a standard protein recommended by the World Health Organization (WHO). The study showed that the suya samples contained high amounts of vitamin B-complex and minerals, and low amounts of heavy metals.Conclusion:In conclusion, the suya samples from beef, goat, sheep and chickens meats are good sources of lysine, which is severely restricted in cereals, the most important staple food.

Nutrient Composition and Microbiological Evaluation of Vended Street Foods in Parts of Lagos State, Nigeria

The presence of microbiological pathogens and proximate composition of vended street foods (VSF) in parts of Lagos State were investigated. The experiment was conducted along 3 local government areas of Lagos State (Marina, Apapa and Yaba) using two factorial design. Eight VSF products investigated were roasted (plantain, fish, yam, corn), suya, meat pie, egg roll and doughnuts, purchased from parts of Lagos State. The result for proximate analysis of VSF sourced from Marina, Yaba and Apapa showed that moisture content ranged from 4.81% to 28.56% for Suya from Yaba and roasted plantain from Apapa. Moisture content of roasted plantain from Apapa was significantly different (P<0.05) and higher than those from Yaba and Marina. Moisture content of roasted plantain, roasted fish, suya, meat pie and doughnut from the three different stations (Marina, Yaba and Apapa) were significantly different (P<0.05) with respect to food type. Ash, fat, protein, crude fibre and carbohydrate content ranged from 1.15% – 4.66%, 0.40% – 24.54%, 0.08 – 54.45%, 0.10 – 6.85% and 47.60 – 88.99%, respectively. Significantly higher protein value of 54.45% was seen in suya from Yaba. Suya samples from Apapa (SMA) gave high crude fibre of 6.85% while significantly (P<0.05) high carbohydrate of 88.99%, 87.85% and 87.51% were seen in roasted yam samples from Marina, Apapa and Yaba. Total bacteria count ranged from 3.05 log10CFU/g as seen in egg roll from Apapa to 3.83 log10CFU/g as noticed in roasted fish from Yaba. Total Fungi count ranged from 2.00 log10CFU/g – 2.60 log10CFU/g. Fungi load in roasted (plantain, fish and yam) sourced from Apapa were significantly (P<0.05) higher than those from Marina and Yaba. The energy value ranged from 255.27kcal/100g to 456.90kcal/100g, with suya sourced from Marina and Yaba were significantly different (P<0.05). The presence of high Bacteria and Fungi load in vended foods requires the attention of public health officers.

Polycyclic Aromatic Hydrocarbon Profile, Chemical Composition and Acceptability of Suya (a West African Grilled Meat)

This study was carried out to investigate polycyclic aromatic hydrocarbon profiles, chemical composition and acceptability of suya. Meats from cow, goat, sheep and chicken were processed into suya samples and analyzed to determine polycyclic aromatic hydrocarbon profile, proximate composition, quality indices and sensory values. The results showed that benzo[a]pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo[b]fluoranthene (B[b]FA), benzo[ghi]perylene (B[ghi]P) and dibenzo[a,h]anthracene (DB[a,h]A) suya smples from cow, goat, sheep and chicken meat were 5.74 ± 1.00, 5.72 ± 1.10, 5.87 ± 1.00, 5.91 ± 1.00, 6.19 ± 2.00; 5.29 ± 1.00, 5.38 ± 1.01, 5.52 ± 1.00, 5.03 ± 1.00, 5.73 ± 1.20; 5.32 ± 1.01, 5.49 ± 1.00, 5.41 ± 1.00, 5.12 ± 1.00, 5.91 ± 1.01 and 5.08 ± 1.00, 5.02 ± 1.00, 5.03 ± 1.00, 4.97 ± 1.00; 5.14 ± 1.00 respectively. This study also showed that suya samples prepared from different meat sources contain high concentrations of carcinogenic PAHs, (B[a]P), (B[a]A), (B[b]FA), (B[ghi]P) and (DB[a,h]A) above the EU maximum level of 5.0 µg kg−1 (Commission Regulation (EC) No 1881/2006 as amended by Commission Regulation (EU) No 835/2011 of 19 August 2011) for B[a]P permitted in grilled or barbecued meat. The high concentrations of carcinogenic PAHs in suya samples could endanger the lives of consumers and therefore of public health concern. However, the quality indices such as peroxide values (mgeq.peroxide/kg), free fatty acidity (%), thiobarbituric acid (mMol/kg), and total volatile base-N (mgN/kg) are also within maximum acceptable limits and legislative standards. The high sensory values obtained for the suya samples also suggested that the suya samples from different meat sources are also acceptable to the consumers.

Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State

This study examined the interaction effect of seasonal variations and locations on the proximate compositions of vended street food in parts of Port Harcourt metropolis. The study was carried out using complete randomized block design in factorial experiment. Three (3) Factorials were used (with factor A as Season, B as Location and C as Street Vended foods). The experiment was conducted in dry and raining seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The Six Food products investigated were roasted plantain, fish, yam, suya, meat pie and doughnuts that were purchased from parts of Port Harcourt city respectively. The foods were sampled twice each seasons and the mean results recorded. The Result for proximate composition of street vended foods during the raining and dry seasons, with moisture content ranged from RF1-3 Wet (58.90 - 62.53%) and Dry RF1-3 (52.55 - 59.56%), with the highest moisture content occurring in Fish at Makoba - 62.53% during the wet season, while the lowest moisture content was recorded by DN1-3 Wet (24.84 - 31.98%), Dry (19.08-23.52%) and showed that the Moisture content of each of the food types were significantly different (P<0.05) with respect to seasons and location. Ash, fat, protein, crude fibre and carbohydrate content of the street vended foods ranged from 0.65 – 3.32%, 0.68 – 14.43%, 1.03 – 47.35%, 1.25 – 6.45% and 0.04 – 51.25%, respectively. Suya samples from Makobar (SY1) gave high crude fibre of 6.45%. High carbohydrate of 51.25%, 49.55% and 47.19% were showed in samples DN1, DN2 and DN3, respectively and were significantly different (P<0.05) with respect to location except suya with values of 5.50%, 3.26% and 3.82% which were not significantly different (P>0.05) in spite of location. Three-way factorial analysis showed that the interaction effect of seasonal variation and location on the proximate composition of selected street vended foods were significantly different (P<0.05) and may be due to the processing and food handling methods, species, seasonal effects on the raw materials and not particularly about the location of food samples.

Proximate, organoleptic properties and lipid stability of Suya produced from mutton treated with Allium sativum powder

The study investigated the impact of Allium sativum powder on nutritional composition, eating and keeping qualities of suya, an intermediate moisture meat product derived from West African Dwarf (WAD) rams. Meat from Biceps femoris muscle of West African Dwarf rams were obtained and trimmed of all adhering muscles, fat and sliced into thin sheets. Muscles were portioned into five treatments of which Allium sativum powder was included at 0% (control), 15%, 20%, 25% and 30% in the ingredients constituents. Muscles were marinated with the treatments, skewed and labeled for identification. Skewed raw samples were allowed to stand for 6 hours and roasted in a glowing flame. Suya samples were analyzed for chemical properties; coded samples were evaluated for their sensory properties by untrained panelist using nine-point hedonic scale and lipid stability determined by the assessment of Thiobarbituric acid reactive substance. The study showed that inclusion of Allium sativum powder in suya marinade influenced significantly (p0.05) influenced by the treatments. However, TBARs values of treatment 5 samples were significantly (p

Isolation and Identification of Bacteria Associated with Suya (Roasted Meat Product) Sold in Dutsinma Local Government Area, Kastina State

A study was carried out to isolate and identify Bacteria associated with suya (roasted meat product) sold in Dutsinma metropolis. Bacteriological analysis was carried out on the thirty (30) unspiced and thirty (30) spiced the samples collected from five (5) different retail outlets for identification and isolation using microscopy and biochemical test. The Prevalence of occurrence of the bacteria isolates was highest for Escherichia coli with 25.9%, Staphylococcus epidermidis with 24.5%, Bacillus cereus with 21.0%, Klebsiella pneumoniae with 11.8%, Staphylococcus aureus with 8.4% Streptococcus faecalis with 6.3%, and Salmonella sp with 2.1%. The mean aerobic plate count were in order of 106 (cfu/g) with the highest value for unspiced suya samples at 2.65 and that of spiced suya samples was 2.95. Occurrence of such organisms in ready-to –eat food constitutes a food safety issue which calls for urgent response in the education of suya producers on the hazards, Critical Control Points and the importance of personal hygiene and clean environment. Critical limits for the critical control points identified in this study are proposed.

Mycological Assessment of &lt;i&gt;Suya&lt;/i&gt; Sold in Some Parts of Minna, Niger State

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

Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat

ABSTRACTThis study assessed the effect of processing methods on quality and safety of suya. Fresh cow meat was obtained from Bodija abattoir in Ibadan, Oyo State, Nigeria, and the meat samples were divided into three batches, dressed, marinated, and then grilled using three methods, traditional suya smoker (TSS), electric grilling machine (EGM), and hot air oven (HAO). The samples were analyzed for proximate composition (moisture, protein, fat, crude fibre, and ash), rancidity indices (peroxide value (PV), free fatty acid (FFA), thiobarbituric acid (TBA), Total volatile base-nitrogen (TVB-N) and Trimethylamine value (TMA)) the presence of PAHs (polycyclic aromatic hydrocarbons) and pathogenic Bacillus cereus, Shigella species, Escherichia coli, Salmonella species, Staphylococcus aureus, and Fungi species. The results revealed that the moisture, protein, fat, crude fiber, and ash contents of fresh suya from TSS, EGM, and HAO were significantly different (p < 0.05). The rancidity indices suya samples from the three processing methods investigated were within acceptable limits and legislative standards. However, the presence of carcinogenic PAHs above the maximum recommended permissible levels in some of the suya samples especially those from traditional suya smoker may pose a danger to the consumer.

English

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&lt;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&nbsp;(ISO) 22000 along with prerequisite programs. &nbsp; Key words: Ready-to-eat suya, microbial quality, bacteria, fungi, protozoa.

Evaluation of Suya (Tsire) – An Intermediate Moisture Meat Product in Ogun State, Nigeria

A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P &amp;lt; 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P &amp;lt; 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P &amp;lt; 0.05) shear force, while the pH was least (P &amp;lt; 0.05) in suya prepared from laboratory. Moisture content was least (P &amp;lt; 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P &amp;lt; 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P &amp;lt; 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P &amp;lt; 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P &amp;lt; 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.

Evaluation of lipid oxidation and microbial loads of &lt;i&gt;suya&lt;/i&gt; as affected by post-mortem processing and preservation time

Meat samples used for this study were excised from leg cuts of 9 Red Sokoto bucks. They were starved for 16hours before slaughter and their carcasses randomly assigned to three post-mortem processing methods – scalding, skinning and singeing. The carcasses were opened up, eviscerated, washed and fabricated. The meat samples from the carcasses were sliced into thin sheets about 0.20 – 0.30mm thick and between 5 – 10cm long. They were inserted onto suya sticks previously washed and dusted with suya ingredients. A total of 45 sticks of suya; 15 sticks from carcasses in each treatment (processing method) were used for this study. The meat product was preserved at room temperature (27°C) for 0, 7 and 14 days respectively in the laboratory. Lipid oxidation and microbial loads of suya were determined. The results showed that suya prepared from skinned carcasses had higher (P<0.05) lipid oxidation values and microbial load counts followed by that from scalded carcasses, while suya from singed carcasses had least (P<0.05) values of the variables. It was observed that lipid oxidation values and microbial counts increased (P<0.05) with preservation time in suya from skinned and scalded carcasses, while the increase in microbial count was observed only on the 14th day of preservation in suya samples from singed carcasses. It was suggested therefore, that singeing method be employed by suya processors for enhancing the shelf-life of the meat product as well as reducing the preservation time since the values for lipid oxidation and microbial load of suya increased as the time of preservation increased so that the product would be more acceptable to the consumers. Keywords: Processing, Preservation, Lipid Oxidation, Microbial Load, Suya.