You have no items in your shopping cart.
SUMMARY
Some bacteria isolated and identified in the “suya” meat product are of public health importance thus their presence in such meat product continues to be considered as major causes of gastro-intestinal disorders, food poisoning and food borne diseases. Considering the fact that suya meat constitutes a great source of protein which is needed for body building and repair of worn out tissue in human, adequate steps must be taken to prevent contamination and spoilage by microorganisms. Hence, improvement in the microbial quality of suya meat is very important. The microbes isolated from the suya meat indicate that the standards of preparation and preservation have not improved much over the years and facilities used for preparation are not sterile.
The results of this study have shown that the environment where suya are prepared together with the suya processors and equipment could be sources of microbial contamination. There is need to ensure personal hygiene among the suya processors.
