MICROBIAL PROFILE OF SUYA MEAT IN ENUGU STATE

Description

ABSTRACT

Twenty 20 samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureu35, 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 1.1×3.0x 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 consumption.

TABLE OF CONTENTS

Certification i

Dedication ii

Acknowledgement iii

Abstract iv

Table of contents v

List of Tables vi

CHAPTER ONE 1

1.0 Introduction 1 1.1 Back ground of study 1

1.2 Aim And Objectives 4

CHAPTER TWO 5

2.0 Literature review 5

2.1Suya meat 5

2.2 Preparation of suya 5

2.3 Microbiology of meat 6

2.4 Meat spoilage 7

2.5 Factors that affect the growth of microorganisms in meat 8

2.5.1 Temperature 8

2.5.2 pH 9

2.5.3. Water availability 9

2.5.4 Nutrients 10

CHAPTER THREE 11

3.0 Materials and methods 11

3.1 List of reagents 11

3.2 List of glassware 13

3.3 Preparation of media 14

3.4 Sample collection 14

3.5 Pretreatment of samples 15

3.6 Determination of total viable counts 15

3.6.1 Gram reaction 16

3.6.2 Motility test 17

3.6.3 Catalase test 17

3.6.4 Coagulase test 18

3.6.5 Oxidase test 18

3.6.6 Urease test 19

3.6.7 Citrate test 19

3.6.8 Vogues Proskauer test 20

3.6.9 Indole test 21

3.6.10 Carbohydrate fermentation test 21

3.6.11 Methyl red test 22

CHAPTER FOUR 23

4.0 Results 23

CHAPTER FIVE 29

5.1 Discussion 29

5.2 Summary and Conclusion 31

5.3 Recommendations 32

References 33

Appendix 37