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ABSTRACT
Suya is a popular meat delicacy in Nigeria, most especially during night times. A vast majority of Bacteria can be found in this remarkable food as hygienic pratices are not consistent across various meat handlers. The aim of this research was carried out to isolate, identify and determine the antibiotics susceptibility of the heterotrophic bacteria in Suya with the use of Pod and leaf extract from Tetrapleura tetraptera(Gum tree) Plant. 90ml of water was used to homogenise 10g of finished, ready-to-eat Suya. Enterobacter sp, Escherichia coli, Bacillus subtilis and Pseudomonas sp which were used in this study, were identified after Gram staining, differentials, and biochemical tests were used to isolate heterotrophic bacteria from the readyto-eat suya.Total heterotrophic bacteria and coliform count ranged from 5.4 to 3.0 (Log10cfu/g). On exposure to aqueous extracts of Tetrapleura tetraptera and Ciprofloxacin, Enterobacter sp showed susceptibility to Tetrapleura tetraptera extract with 9.00 mm at 100% concentration and 8.33 mm at 75% concentration while Klebisella oxytoca, Morganella sp , Shigella sp , Bacillus subtillis and Pseudomonas aruginosa showed no inhibition to extract from Tetrapleura tetraptera. Appropriate packaging materials and sufficient heat should therefore be applied to eliminate the presence of bacteria in the raw meat. Good manufacturing and hygiene practices are necessary in the production of suya to keep the product safe from microbial contamination and fit for consumption. Suya should not be exposed to the environment to avoid contamination of the finished product.
