Microbial assessment of Chicken and Beef Suya Samples in Oyo, Nigeria

Abstract

Ready to eat chicken and beef samples were collected from suya processors in different locations within Oyo town. Studies on the microbiological quality of chicken and beef suya were carried out. The total viable count ranged from 7.00 x 105 to 15.00 x 105 cfu/g for the chicken and beef suya samples. The yeast and mould count ranged from 1.00 x 105 to 7.00 x 105 cfu/g while the total Coliform count ranged from 1.00 x 105 to 5.00 x 105 cfu/g for all the samples. The moisture contents of the chicken and beef suya samples 1.56 to 2.06 % for all the samples while the pH of the two samples was also between 6.80 and 7.10. The bacteria that were isolated from the chicken and beef suya samples were; Bacillus sp., Escherichia sp., Pseudomonas sp. and Staphylococcus sp. while the fungi isolates were Aspergillus sp. and Penicillium sp. The isolation of probable potential pathogens from suya samples analyzed is of public health significance. Aseptic techniques should be adequately employed in the meat industries in order to reduce microbial load of meat and meat products for safe consumption by consumers and thus prevent food-borne diseases and infections.