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ABSTRACT
Staphylococcus aureus is one of the major food-borne pathogen frequently causing disease globally as a result of food ingestion with staphylococcal endotoxin. This research work was carried out to isolate Methicillin resistant Staphylococcus aureus (MRSA) from suya spice and investigate the antimicrobial properties of chitosan on the isolated organism. Suya spice was purchased from five (5) locations in Benin City and transported to the laboratory for microbiological analysis using standard isolation method. The antimicrobial property of chitosan was assayed using agar well diffusion method. Staphylococcus aureus counts ranged from 2.0×103 Cfu/g to 3.7×104 Cfu/g in mannitol salt agar. Suya spice obtained from vendor at New Benin market had the highest Staphylococcus aureus count (3.7×104 Cfu/g). The least (2.0×103 Cfu/g) was from vendor at Ring Road and Urora. Methicillin resistant Staphylococcus aureus (MRSA) from Aduwawa sample showed high level of susceptibility to chitosan at high concentration. Susceptibility increased as the concentration increased. Chitosan which recorded appreciable levels of inhibitory effect on the microorganism can be used as possible preservatives for the locally made suya spice. However, proper sanitary practice during the handling process, preparation and storage of suya spice is advocated.
