Most towns and cities suya is the most common delicacy at night and mostly served at parties. Traditionally, most Suya meat producers use expensive cuts in meat examples is the longissimus dorsi muscle resulting into high prices of the products beyond the reach of the common man. Food health problem with consequent economic reduction. Works on bacteria associated with Suya meat exist, those on Suya meat sold in Bori metropolis are scarce. The hawked saya meat is carried about in open basin from place to place thereby exposing it to dust and other effects of the environment so doing harmful organisms find their ways into the meat there by coursing for poisoning. If found to be effective on meat, the use of E.
If found to be effective on meat, the use of E. The victim suffering from obdouninal pain and diarrhea with more vomiting thus diarrhea usually manifest the illness, which when unitreat individual in case where it does not result to death it had to unnecessary expanses in seeking medical advice. Not what you were looking for? They are capable of causing illness. Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors.
As a result of this, the prevention of contamination of food is to be adhered to. The possible sources of contamination are through slaughtering of sick animals, washing the meat with dirty water, handling by butchers, contamination by flies, processing close to sewage or refuse dumps environment, spices, transportation and use of contaminated equipment such as knife and other utensils. The total viable bacterial counts ranged from 1.
Hence the need to carry out the present investigation. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. The microbial load in meat and meat product increases as long as growth conditions are favorable.
Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat
The project work would have covered the whole of Enugu urban but it oiterature not possible due to financial and time constraints. Keeping high risk food at high temperature that will inhibit the growth of bacteria 2. Generally, meat is an excellent in supplying high quality protein, vitamins and minerals salts.
To determine total heterotrophic count of bacteria associated with Suya meat. This will help in increasing the health awareness of the public on the damages of eating hawked Suya meat. According to clerenceet al. The significance of this work is to enable those producers to improve the hygiene of the food Suya meat and a good knowledge of safe food handling practice, suitable protective ln to be worn and it will also enable us to be literatude of various pathogenic ilterature and infection they transmit through food Suya meat.
According to Austin Kleon “All creative work builds on what came before”. As a result of this, the prevention of contamination of food is to be adhered to. Not what you were looking for? Some of these micro organisms in meat cause off shavours which make the meat to be unfit for eating and also reduce the taste value.
The high ultimate Ph of euya generally makes it very susceptible to microbial growth even under the best handling or manufacturing conditions and practice Hedrick et al.
Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances.
Therefore, any reduction in ilterature and post processing loss by simple modifications of existing methods will benefit the meat sellers reeview well as introduce newer varieties of meat product. Traditionally, most Suya meat producers use expensive cuts in meat examples is the longissimus dorsi muscle resulting into high prices of the products beyond the reach of the common man.
Accurate information on the prevalence and impact of foodborne disease are lacking.
ISOLATION AND CHARACTERISATION OF BACTERIA ON HAWKED SUYA MEAT
The victim suffering from obdouninal pain and diarrhea with more vomiting thus diarrhea usually manifest the illness, which when unitreat individual in case where it does not result to death it had to unnecessary expanses in seeking medical advice.
For instance staphylococcus aureus produce air exotizcin and can with stand duya of c for 30 minutes.
Meanwhilewho evaluated the microbial hazards associated with processing of Suya meat, reported that water processing, meat processing slabs, utensils, spices and raw material revealed contamination with potential pathogens such as Bacillus cereus, staphylococcus aureus, salmonella species etc.
Discrete bacteria colonies were observed and each colomy was gram stained and examined microscopically. When ingested, if cause intoxication manifesting in hours with acute diarrhoes vomiting and gastroenteritis lasting.
MICROBIAL PROFILE OF SUYA MEAT Microbiology Project Topics
Bactering isolated were Staphylococcus aureus, Bacillus, lactobacillus, streptococcus and Escherichia coli. There are different types of meat from different types of animals, eg pork meat pig multon goat beef cow.
This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil. This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source.
Biochemical test were carried out to confirm the particular bacteria present. Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat smoke meat. Discussion, Conclusion, Recommendation And References. Animal by-products with economic value obtained from animals are classified as ether edible or inedible food merchandises for human consumption.