INCIDENCE OF HETEROTROPHIC BACTERIA IN READY-TO-EAT SUYA AND ANTIBACTERIAL ACTIVITY OF Tetrapleura tetraptera (GUM TREE) POD EXTRACT

ABSTRACT

Ready-to-eat foods are a convenient and popular choice for consumers, offering a quick and easy meal option. However, the safety of these foods is of utmost concern, as they can be a potential source of foodborne illnesses caused by pathogenic bacteria. One of the major source of proteins to humans is meat and its products.  Meat is a highly perishable food commodity due to the abundant number of nutrients which also enhances the growth and proliferations of microorganisms. The aim of this research is to isolate, identify and determine the antibiotics susceptibility of the isolate. The effect of Tetrapleura tetraptera (gum tree pod) on the isolate will also be determined. The Total heterotrophic bacteria and coliform count ranged from 5.4 to 3.0 (Log₁₀cfu/g). On exposure to aqueous extracts of Tetrapleura tetraptera and Ciprofloxacin, Enterobacter sp showed susceptibility to Tetrapleura tetraptera extract with 9.00 mm at 100% concentration and 8.33 mm at 75% concentration while E.Coli showed a zone on inhibition of 6.67mm and 5.67mm for 100% and 75% respectively. Klebisella oxytoca,  Morganella sp , Shigella sp , Bacillus subtillis and  Pseudomonas aruginosa showed no inhibition to extract from Tetrapleura tetraptera. Appropriate packaging materials and sufficient heat should therefore be applied to eliminate the presence of bacteria in the raw meat. Good manufacturing and hygiene practices are necessary in the production of suya to keep the product safe from microbial contamination and fit for consumption. Suya should not be exposed to the environment to avoid contamination of the finished product.