PREVALENCE OF ENTERIC BACTERIA IN READY-TO-EAT SUYA

ABSTRACT

In today's fast-paced society, ready-to-eat food is useful but can cause enteric food-borne infections. Local plants have been shown to be effective in treating such infections. This study aims at determining the frequency of enteric bacteria in suya samples and assessing the antibacterial efficacy of Tetrapleura tetraptera (pod and leaf ethanolic extract) combination against these pathogens. Research methodology involved examination of ready-to-eat suya samples using microbiological principles/investigations. Also, ethanolic extraction of pod and leaf was done on gum tree and the phytochemical screening and screening of antimicrobial activity using disc diffusion method was done using the combination of the plant extracts. The result of this study showed the prevalence of enteric bacteria in the suya samples collected such as Escherichia coli, Klebsiella oxycota, Enterobacter sp and Morganella sp and the phytochemical results showed the presence of Saponin, Flavanoid, Terpenoids, Phenol, Glycoside and Alkaloids but Steroids and Tannin were absent. Also, the zone of inhibition with ciprofloxacin (control) for Escherichia coli, Klebsiella oxytoca, Enterobacter sp, and Morganella sp, was 0mm, 0mm, 22.33mm, and 0mm respectively. Enterobacter sp showed susceptibility to Tetrapleura tetraptera extract combination while Klebsiella oxytoca, Morganella sp and Escherichia coli showed no susceptibility to extract combination from Tetrapleura tetraptera. This study highlights the necessity for appropriate hygienic safety measures in preparing suya. Also,it highlights the potential of Tetrapleura tetraptera plant as an antibiotic against enteric pathogens.