BACTERIALOGICAL ANALYSIS OF HAWKED SUYA MEAT AND THAT ON A BARBEQUE STAND

Suya meat is a traditional meat that is commonly produced by the Hausa from beef although chicken can also be used. Suya meat collected from two different sellers (Hawked and that on a barbeque stand) in two different location in Ozoro, Isoko North L.G.A Delta State in Nigeria. Studies on the Bacteriological analysis of Suya was carried out and the method of isolating microorganisms was adopted. Four bacteria species were isolated;, Bacillus subtilis, Lactobacillus speciesand Proteus speciesrespectively. The total heterotrophic plate count range from 6.8 x 103- 14.0 x 104 for both sample. Judging by the result therefore, it is obvious that organism isolated from the Suya meat indicated that standard of preparation and preservation have not improved much over the years and facilities used for the preparation are not sterile. Therefore there is need to educate Suya vendors on personal hygiene and environmental sanitation in the meat industries during handling products so as to reduce microbial load of meat and its product for safe consumption by consumers and thus prevent food-borne diseases or infection since it is a public health concern.