BACTERIOLOGICAL QUALITY OF ROADSIDE ROASTED MEAT (SUYA) SOLD IN KATSINA METROPOLIS

Background: Roadside roasted meat (suya) is a widely consumed ready-to-eat delicacy in many developing countries, including Nigeria. However, poor vending practices, environmental contamination, and improper handling often compromise its microbiological safety, posing significant public health risks. Objective: This study assessed the bacteriological quality of roadside roasted meat sold in five major locations within Katsina Metropolis. Methodology: A total of 25 samples of roasted beef suya were collected aseptically from five vending points (Bus Terminal, Market Square, University Gate, Residential Estate Junction, and Highway Shoulder) and transported to the laboratory for analysis. Standard microbiological methods were employed, including total aerobic plate count, coliform count, isolation and identification of bacterial species using selective media (Mannitol Salt Agar, MacConkey Agar, Eosin Methylene Blue Agar, and Salmonella-Shigella Agar), Gram staining, and biochemical tests. Antibiotic susceptibility testing was performed using the Kirby-Bauer disc diffusion method. Data were analyzed using descriptive statistics and ANOVA. Results: The total aerobic bacterial counts ranged from 1.2 × 10⁵ to 8.7 × 10⁷ CFU/g. All samples exceeded the International Commission on Microbiological Specifications for Foods (ICMSF) acceptable limit of 10⁵ CFU/g except 40% of samples from the University Gate location. A total of 118 bacterial isolates were recovered, with Staphylococcus aureus being the most predominant (38.1%), followed by Escherichia coli (23.7%), Bacillus cereus (16.9%), Salmonella spp. (13.6%), and Shigella spp. (7.6%). Coliforms were detected in 100% of samples, and E. coli was isolated from 65% of samples, indicating faecal contamination. Antibiotic susceptibility testing revealed that 72% of isolates were resistant to amoxicillin, 45% to tetracycline, while ciprofloxacin and gentamicin showed higher efficacy (78–85% sensitivity). Multi-drug resistance (resistance to ≥3 antibiotic classes) was observed in 34% of isolates. There was a statistically significant difference (p = 0.003) in bacterial load between samples from high-traffic commercial areas and those from the university vicinity. Conclusion: Roadside roasted meat sold in Katsina is of poor bacteriological quality and poses a potential health risk to consumers due to the presence of pathogenic bacteria and faecal indicators. The high level of antibiotic resistance further complicates treatment of possible foodborne infections. Recommendations: Vendors should adopt improved hygiene practices including the use of covered display cases, gloves, and reheating before sale. Regulatory agencies should enforce food safety standards and conduct routine surveillance. Consumers are advised to request thorough reheating before consumption. Keywords: Bacteriological quality, roadside roasted meat, suya, foodborne pathogens, antibiotic resistance, coliforms, Staphylococcus aureus, Escherichia coli.