MICROBIAL EVALUATION OF SUYA MEAT SOLD IN DIFFERENT LOCATIONS IN OFFA METROPOLIS

ABSTRACT Traditionally processed meat product is usually done without observing strict hygiene conditions, which could cause foodborne illnesses. As a consequence of microorganisms exceeding acceptable limits, hence, the purpose of this study was to determine the microbiological analysis of ready-to-eat suya meat sold in Offa metropolis, Kwara State, Nigeria. Freshly roasted suya meat samples were obtained from two randomly chosen suya vendors. The samples were assessed for their microbiological quality according to standard procedures. The findings from means count of bacterial load of suya meat revealed that suya meat collected from Tipper garage area had the highest means count (11.2 x 105 Cfu per ml) while that collected from Emiola junction had the least bacterial means count of 3.5 x 106 Cfu per ml. Findings from means count of fungi isolated from suya meat samples showed that suya meat collected from Emiola junction had the highest means count (4.1 x 103 Sfu per ml),while that collected from Tipper garage area had the least fungal means count of 0.8 x 104 Sfu per ml. The isolated bacteria from suya meat samples were Staphylococcus aureus, Escherichia coli and Bacillus subtilis and Proteus vulgaris. The isolated fungi from Suya meat samples were Aspergillus niger, Fusarium oxysporum and Penicillium digitatum. These microorganisms are known to cause food borne intoxications and infections. These finding indicates contamination of Suya meat samples products at retail outlets which could be of public health concern. Therefore, good production practices, packaging and storage were recommended.