Isolation and Identification of Bacteria Isolates from Suya Meat Sold in Calabar Metropolis

Meat is a rich source of protein, vitamins, and mineral salts. However, it is perishable due to its ability to support the growth of various microorganisms. Therefore, this study was conducted to isolate and identify bacteria isolates associated with Suya meat sold in Calabar metropolis. A total of five (5) suya samples were collected from different locations within Calabar metropolis for bacteriological analysis.the suya meat samples were placed inside a ziploc bag labeled A to E ,30mls of distilled water was added into the ziploc bag containing the suya meat samples, maceration was carried out and followed by serial dilution as described by Falegan et al (2017). Zero point one milliliter (0.1ml) of each sample (suya meat) was inoculated onto Nutrients Agar, Mannitol salt Agar and Macconkey Agar using the spread plate technique and incubated at 37°C for 24 hours and 48 hours for Mannitol salt Agar. The total heterotrophic bacteria counts ranges from 5.25× 103to 2.88× 104, and the total coliform count ranges from 6.3 × 103to 2.9 ×104. Single colonies were observed, and each colony was Gram-stained and examined microscopically. Biochemical tests were performed to confirm the bacteria present. A total of 20 bacteria were isolated. Bacteria isolated were Bacillus spp, Escherichia coli, Staphylococcus aureus, Klebsiella spp, and salmonella spp. Escherichia coli had the highest percentage of occurrence at 30%, followed by staphylococcus aureus (25%), Bacillus spp and salmonella spp with 20% and klebsiella spp had the lowest percentage of 5%. The presence of Staphylococcus is associated with cross contamination from meat handlers during processing, the presence of Escherichia coli is probably due to use of contaminated water during washing of raw meat while Klebsiella spp. is most likely transmitted from the hands of meat handlers. The result revealed that the hygienic condition of ready to eat meat was low for human. This calls for improved production hygiene and public health awareness. Education and awareness campaign should be organized for the Suya seller on the proper hygienic practices to adopt during suya processing.