A Short Communication: Prevalence of Microbial Contaminants on “Suya meat” sold in Awka Urban

  • EI Chukwura Dept. of Applied Microbiology & Brewing, Nnamdi Azikiwe University, P.M.B. 5025 Awka, Anambra State, Nigeria.
  • CN Mojekwu Dept. of Applied Microbiology & Brewing, Nnamdi Azikiwe University, P.M.B. 5025 Awka, Anambra State, Nigeria.
Keywords: “suya” meat, prevalence, microbial contaminants, hygiene

Abstract

“Suya” meat samples, collected from different “suya” spots in Awka Urban were examined for microbial contamination using standard methods. The results, indicated that the “suya meat” samples were contaminated with various species of bacteria and fungi. The bacterial isolates include Bacillus species, Staphylococcus aureus, staphylococcus epidermidis, Proteus spp, Micrococcus spp. and Serratia spp. Fungal isolates include Aspergillus flavus, Aspergillus niger, Fusarium spp and Aspergillus fumigatus. The sample collected from Tracas station gave higher total viable plate count, of 95.5 × 104 cfu/ml while a lower count of 37.5 × 10 cfu/ml was recorded for sample from beside Ubatel hotel.

Key Words: “suya” meat, prevalence, microbial contaminants, hygiene.

J. Trop. Microbiol Vol.1 2002: 89-91
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Articles

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eISSN: 1607-4106