Isolation and Characterization of Bacteria Associated With Hawked Suya Meat Sold in Ekpoma

Student: Isaac Osikemekhai Anthony (Project, 2025)
Department of Microbiology
Ambrose Alli University, Ekpoma, Edo State

Abstract

Suya meat, a traditional West African dish, has gained popularity both locally and internationally due to its unique flavor and cultural significance. This study was aimed at determining the micro biological quality of Suya sold within Ekpoma, Edo State Nigeria. Ten Suya samples were purchased from 10 vendors within the study area. Standard microbiological methods were adopted in the determination of the microbial load, isolation and characterization of the bacteria from the suya meat. Total viable bacterial counts recorded ranged from 4.0 x 102 cfu/g to 6.4 x 103 cfu/g while total coliform counts were not recorded in all the samples. Bacterial species isolated were; Enterobacter species, Proteus mirabilis, Staphylococcus species and Bacillus species. The results of this study have shown that the environment where suya are prepared together with the suya processors and equipment could be sources of microbial contamination. There is need to ensure personal hygiene among the suya processors.

Keywords
species samples microbial total bacterial counts recorded processors traditional african
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