Revista Europea de Biología Experimental Acceso abierto

Abstracto

Microbiological evaluation of Suya (dried smoked meat) sold in Ado and Akure, South West Nigeria

EGBEBI, A.O and SEIDU K.T

Ready to eat suya (dried smoked meat) samples were collected from suya processors in four different locations within Ado-Ekiti and Akure, two state capitals in South West, Nigeria. Studies on the microbiological quality of suya was carried out. The moisture contents ranged from 47.80 to 50.00% (Ado) and 46.50 to 52.01% (Akure). The bacteria counts for the samples were 0.30 – 0.4 × 10⁵ cfu/g (Ado) and 0.3 – 0.85 × 10⁵ cfu/g (Akure) while fungi counts; ranged from 0.10 – 0.2 × 10⁵ cfu /g (Ado) and 0.10 – 0.22 × 10⁵ cfu/g (Akure). Fifteen (15) general of microflora were isolated, characterized and identified. The isolated were eight (8) bacteria, four (4) molds and three (3) yeast. The following species recorded maximum percentage occurrence; Staphylococcus, coliforms and Aspergillus spp. The isolation of probable potential pathogens from suya samples analyzed is of public health significance.