ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH SUYA MEAT

ABSTRACT Bacterial avoidance of roasted meat (suya) an available street-vended food, was studied in samples taken in vending points in Offa, Kwara State, Nigeria. The objective of the study was to isolate, characterise, and presumptively identify correlated bacteria by conventional (microbiological) techniques. The samples had a range of aerobic bacteria of between 11.00⁽173x10-6 to 32.00 4.00x10-6 CFU / ml with the maximum load of one sample (A1). These levels were well over normal recommended microbiological criteria of ready-to-eat foods (usually of the order of 105 CFU/g or ml as set out in guidelines such as those of the ICMSF of similar products), and strongly suggested Universal Original Microbiology contamination. Cultural morphology (e.g., circular to rhizoid forms, creamy coloration, smooth surfaces), Gramme staining, and biochemical tests (positive catalase and methyl red in allisolates; coagulase positive in A1 only; indole and H2S formation in A 3 and B 1; no sugar fermentation and gas generation in A 2 and B 2) identified the isolates (presumptively) as Staphylococcus aureus (A1), Bacillus cereus (A2 and B) These results indicate that suya in the exploration site can be a source of foodborne pathogen, as has been reported in other parts of Nigeria, and underscores the health hazards in the hands of citizens due to substandard vending. The findings underscore the importance of improved hygienic practises, regulatory surveillance (i.e. by NAFDAC), training vendors and educating consumers in improving the safety of this popular street food. More research that uses molecular confirmation and antibiotic susceptibility test is advisable.