ISOLATION AND IDENTIFICATION OF BACTERIA, FUNGI AND PARASITES

ABSTRACT

Suya is a popular spicy roasted meat product in Nigeria. This study therefore focused on the analysis of the microbiological occurrence in roasted suya meat sold in Beninmetropolis in Edo State, with the aim of determining the microbiological quality. Ninety (90) samples of suya meat were purchased from roadside vendors from different locations in the study area. Standard microbiological methods were adopted in the isolation and characterization of the bacteria, fungi and parasites from the suya meat samples, and in the determination of the microbial load. Bacteria species isolated were Staphylococcus aureus, Enterococcus faecalis, Proteus species, Escherichia coli, Klebsiella pneumoniae, Pseudomonas species, Salmonella species, Shigella species and Bacillus cereus. Fungi species isolated were Aspergillus species, Mucor species, Candida species, Rhizopus species and Penicillium species. Parasite species identified were Ascaris lumbricoides, Taenia species and Ancylostoma duodenale. Total viable bacterial counts recorded ranged from 2.7x10³ CFU/g to 3.4x10³ CFU/g. The percentage distribution of the most common bacteria isolated were Proteus species, Staphylococcus aureus and Escherichia coli with (26.67%), (23.33%) and (16.67%) respectively. Oredo Local Government Area had the highest prevalence of bacteria (13.89%) with Ovia North-East having the least prevalence (11.11%). The percentage distribution of the most common fungi isolated were Aspergillus species and Candida species with (16.67%) each. Oredo Local Government Area had the highest prevalence of fungi (17.50%) with Egor having the least prevalence (10.00%). The percentage distribution of the most common parasite identified were Ancylostoma duodenale and Ascaris lumbricoides with (23.33%) and (16.67%) respectively. Ikpoba-Okha had the highest prevalence of parasites (19.05%) with Egor having the least prevalence (12.50%). All the isolated microorganisms are pathogens that cause various diseases, posing an imminent risk with consumption of contaminated suya. From the results, it is evident that the handling, processing activities and hygienic conditions of suya meat sold in Benin metropolis were poor and below acceptable hygiene standards. The awareness of Hazard Analysis Critical Control Points (HACCP) system in suya preparation by vendors could reduce or eliminate contamination of the suya products when put into proper use.