ABSTRACT

Suya is a traditionally processed meat, smoked or roasted obtained from mainly sliced boneless meat malinated with various spice that is enjoyed as a delicacy. This study was done to isolate the methicillin resistant Staphylococcus aureus from suya meat and it's susceptibility to chitosan. Fifteen (15) samples were purchased from vendors across different locations in Benin City. Standard pour plate method was used to culture and isolate bacteria present on the suya meat using nutrient agar and mannitol salt agar respectively. Bacteriological analysis was carried out on the samples for enumeration and identification. The methicillin resistant staphylococcus aureus present were identified based on the cultural and morphological characteristics as well as the biochemical test. The susceptibility of the isolate to chitosan were determined through the agar well diffusion method. The bacteria count ranged from 1.26×10⁴ cfu/g to 3.5×10⁴cfu/g on nutrient agar while Staphylococcus aureus ranged from 4.5×10⁴ to 1.0×10⁴ on manitol salt agar. The highest colony count (4.5×10⁴) was in the sample from Agho on MSA while the least colony count (1.0×10⁴) was obtained in the sample from Agbonma on MSA. Of the (15) samples of staphylococcus aureus isolates a total of 4 Staphylococcus aureus were methicillin resistant as confirmed by its resistance to Zinacef, oxacillin and ampliclox. The Methicillin resistant Staphylococcus aureus (MRSA) showed various level of susceptibility to antimicrobial agent chitosan. Susceptibility of MRSA reduced as concentration of chitosan decreased. The result of this study revealed that chitosan is a good antimicrobial agent which can inhibit the growth of some food borne pathogens.