PREVALENCE of ENTERIC BACTERIA IN READY TO EAT SUYA MEAT

ABSTRACT

In this study, prevalence of enteric bacteria in ready to eat suya and antibacterial activity of Tetrapleura tetraptera pod and root extract was carried out. The aim of this research was to isolate enteric bacteria from suya meats and determine the antibacterial potential of T. tetraptera against enteric bacteria. Standard microbiological methods were used to determine the total heterotrophic bacteria and coliform count of the suya samples using pour plate methods. Ethanolic extraction of pod and root of Tetrapleura tetraptera was done. Phytochemical screening and screening for antimicrobial activity was done using the combination of the plant extracts. The result of this study showed the total heterotrophic bacteria count (Log10 Cfu/g) ranged between 3.00±3.00 to 5.455606±2.50 (Log10 Cfu/g) while Total Coliform Count ranged from 3.00±0.50 to 4.921686±1.00 (Log10 Cfu/g). The bacterial isolates isolated were Morgenella sp, Enterobacter sp, Pseudomonas sp, E.coli, Klebsiella sp and Bacillus sp. Phytochemicals screening showed the presence of saponin, terpenoids, phenol, glycoside and alkanoids. Antibacterial screening showed that Tetrapleura tetraptera pod/root extracts possessed antibacterial activities against the test isolates with Klebsiella sp. Having 33.67mm for 100mg/ml while the minimum zone was recorded in Escherichia coli with 6.33mm for 75mg/ml concentration of extract. This study showed that suya is prepared and sold under grossly unhygienic and unsafe conditions, thereby constituting a food safety risk. This finding also suggests good antibacterial potential of the pod and root extracts of Gum tree.