MICROBIAL PROFILE OF SUYA MEAT IN ENUGU STATE

ABSTRACT Twenty (20) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureu (35%), Escherichia coli (15%), Streptococcus species (15%), Pseudomonas (35%). The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x  3.8x  cfu/g whereas, total coliform count ranged from 1.1x -3.0x  cfu/g on Nutrient agar and MacConkey agar  respectively. The result revealed that the hygienic condition of the meat was below acceptable standard for human comsumption.                    TABLE OF CONTENTS Certification                                                                                                     Dedication Acknowledgement                                                                                        Abstract Table of contents List of Tables                                                                                              CHAPTER ONE 1.0 Introduction                                                                                          1.1 Back ground of study 1.2 Aim And Objectives                                                                                              CHAPTER TWO 2.0 Literature review                                                                                     2.1 Suya meat                                                                                              2.2 Preparation of  suya                                                                                   2.3 Microbiology of meat 2.4 Meat spoilage 2.5 Factors that affect the growth of microorganisms in meat 2.5.1 Temperature 2.5.2 pH 2.5.3. Water availability 2.5.4 Nutrients
CHAPTER THREE 3.0 Materials and methods 3.1 List of reagents 3.2 List of glassware 3.3 Preparation of media 3.4 Sample collection  3.5 Pretreatment of samples 3.6 Determination of total viable counts 3.6.1 Gram reaction 3.6.2 Motility test 3.6.3 Catalase test  3.6.4 Coagulase test  3.6.5 Oxidase test 3.6.6 Urease test 3.6.7 Citrate test  3.6.8 Vogues Proskauer test  3.6.9 Indole test 3.6.10 Carbohydrate fermentation test 3.6.11 Methyl red test
CHAPTER FOUR 4.0 Results  CHAPTER FIVE 5.1 Discussion 5.2 Summary and Conclusion 5.3 Recommendations  References Appendix   LIST OF TABLES TABLE 1: Total viable and coliform counts  TABLE 2: Characterization /identification of Isolate TABLE 3: Frequency of occurrence of isolates