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Bacteria in Hawked Suya Meat Analysis

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Muhammadjamiu Bello
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11 views9 pages

Bacteria in Hawked Suya Meat Analysis

Uploaded by

Muhammadjamiu Bello
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA

MEAT SOLD IN MUDA LAWAN MARKET BAUCHI STATE

BY

UMMU SALMA AHMAD BELLO

ATAP/SST/SLT/23/541B/0148

(ND SCIENCE LABORATORY TECHNOLOGY)

A PROJECT SUBMITTED TO THE SCHOOL OF SCIENCE AND TECHNOLOGY,


ABUBAKAR TATARI ALI POLYTECHNIC, BAUCHI
IN PARTIAL FULLFILMENT OF THE REQUIREMENT FOR THE AWARD
OF
A NATIONAL DIPLOMA IN SCIENCE LABORATORY TECHNOLOGY
DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY (SLT)
SCHOOL OF SCIENCE AND TECHNOLOGY
ABUBAKAR TATARI ALI POLYTECHNIC, BAUCHI.

NIGERIA
SEPTEMBER, 2025.

i
DECLARATION
I hereby declare that this project on Isolation and Identification of Bacteria Associated with Hawked
Suya Meat Sold in Muda Lawan Market Bauchi State. In School of Science and Technology
Abubakar Tatari Ali Polytechnic Bauchi, under the supervision of Malam Liman Zailani Hafiz.

This work is carried out by me and the contributions due to the work of others have been
acknowledged.

UMMU SALMA AHMAD BELLO ________________

Date/Sign

ii
APPROVAL PAGE

This project by has been approved by the undersigned for meeting the requirements of the
Department of Science, Laboratory and Technology, School of Science and Technology for the
award of National Diploma Science, Laboratory and Technology, Abubakar Tatari Ali polytechnic
Bauchi.

Malam. Liman Zailani Hafiz. _________________


SUPERVISOR Date/Sign

Malam. Hamisu Abdulmuminu _________________


PROJECT COORDINATOR Date/Sign

Hajiya. Huawa Tahir _______________


HEAD OF DEPARTMENT Date/Sign

iii
DEDICATION

I dedicate this work to Almighty God for granting me the grace to carry out this work and my entire

family for their spiritual, moral and financial support.

iv
ACKNOWLEDGEMENT

First and foremost, I am most grateful to the Almighty God for the inspiration, knowledge,

wisdom, and guidance given me to write this project.

I would like to appreciate the positive contributions of my project supervisor Malam.

Liman Zailani Hafiz, for her encouragement and excellent guidance while writing the project.

Special thanks go to all my lecturers for their assistance in making this project a success.

I am greatly indebted to my parents for their parental love and financial assistance during our studies

may you live long to eat the fruit of your labor.

I can’t fail to appreciate my brothers and sisters in special way; May God bless you all.

v
Abstract
Suya is a street-hawked food that offers a source of the nourishing menu for its consumers. In this
study, the quality and safety of street hawked ready-to-eat suya in Muda Lawan market Bauchi was
assessed. Twenty skewers of suya were sampled from four sampling points where it is mostly sold. At
each sampling point, five skewers of suya were obtained randomly from the suya vendors in sterile
containers that were labeled A to T. Samples were immediately taken to the laboratory where
standard methods were employed for the bacteriological assay. The total viable count (TVC) showed
that the sample G (1.96 × 107 CFU/g) collected from point A had the highest load while sample P
(8.60 × 106 CFU/g) collected from point c recorded the lowest. Bacillus spp., Staphylococcus spp.,
Escherichia coli and Streptococcus spp. were detected in the samples. Across the sampling points,
percentage of occurrence of bacteria isolated was highest for Escherichia coli (40%) and least for
Bacillus spp. (10%). It can be concluded that all the sampled suya assayed in this study recorded
bacteriological contaminants. Some of the bacteria isolated in the suya samples can potentially
constitute a public health issue as their presence can cause food poisoning and food-borne diseases.
Therefore, it is recommended that the producers of street vended suya should follow proper food
safety measures during preparation to improve the food quality as well as to reduce imminent public
health crisis upon its consumption

vi
TABLE OF CONTENTS

Title Page - - - - - - - - - - - -i
Declaration - - - - - - - - - - - -ii
Approval page- - - - - - - - - - - -iii
Dedication - - - - - - - - - - - - iv
Acknowledgment - - - - - - - - - - -v
Abstract - - - - - - - - - - - -vi
Table of Contents - - - - - - - - - - -vii
CHAPTER ONE: INTRODUCTION
1.1 BACKGROUND OF THE STUDY -----------------------------------------------------------------------
1
1.2 STATEMENT OF PROBLEM ----------------------------------------------------------------------------3
1.3 AIM OF THE STUDY -----------------------------------------------------------------------------------
3
1.4 OBJECTIVES OF THE STUDY --------------------------------------------------------------------------3
1.5 SIGNIFICANT OF THE STUDY -------------------------------------------------------------------------
3
1.6 SCOPE OF THE STUDY-----------------------------------------------------------------------------------4
1.7 JUSTIFICATION OF THE STUDY ----------------------------------------------------------------------
4
CHAPTER TWO: LITERATURE REVIEW
2.1 DESCRIPTION OF READY-TO-EAT (RTE) MEAT--------------------------------------------------7
2.2 HEALTH IMPLICATIONS OF CONTAMINATED READY-TO-EAT (RTE) MEAT-----------7
2.3 HEAVY METAL CONTAMINATION-------------------------------------------------------------------8
2.4 MICROBIAL CONTAMINATION------------------------------------------------------------------------8
2.5 MEANS OF CONTAMINATION OF READY-TO-EAT (RTE) MEAT----------------------------9
2.5.1 ABATTOIR EMPLOYEES AND FACILITIES-------------------------------------------------------9
2.5.2 PACKAGING----------------------------------------------------------------------------------------------10
2.5.3 POST-PREPARATION, HANDLING AND VENDING PROCESSES---------------------------
10
2.5.4 THE ROLES OF FOOD SAFETY REGULATORY ORGANIZATIONS AND AGENCIES--
11
CHAPTER THREE: METHODOLOGY
vii
3.1 MATERIAL’S------------------------------------------------------------------------------------------------12
3.2 COLLECTION OF SAMPLES ----------------------------------------------------------------------------
12
3.3 STERILIZATION OF MATERIALS ---------------------------------------------------------------------
12
3.4 PREPARATION OF THE MEDIA -----------------------------------------------------------------------12
3.5 MICROBIOLOGICAL ANALYSIS OF THE SUYA --------------------------------------------------
13
3.5.1 SERIAL DILUTION --------------------------------------------------------------------------------------
13
3.5.2 INOCULATION OF SAMPLES-------------------------------------------------------------------------
13
3.5.3 MICROBIAL PLATE COUNT --------------------------------------------------------------------------
13
3.5.4 PURIFICATION AND PRESERVATION OF ISOLATES -----------------------------------------
14
3.6 GRAM STAINING TECHNIQUES ----------------------------------------------------------------------14
3.7 IDENTIFICATION OF BACTERIAL ISOLATES-----------------------------------------------------14
3.8 BIOCHEMICAL IDENTIFICATION TEST’S----------------------------------------------------------14
3.8.1 CATALASE TEST ----------------------------------------------------------------------------------------
15
3.8.2 OXIDASE TEST ------------------------------------------------------------------------------------------15
3.8.3 CITRATE TEST -------------------------------------------------------------------------------------------
15
3.8.4 INDOLE TEST---------------------------------------------------------------------------------------------
15
3.8.5 COAGULASE TEST -------------------------------------------------------------------------------------16
CHAPTER FOUR: RESULT AND DISCUSSION

4.1 RESULTS ------------------------------------------------------------------------------------------------17

4.2 DISCUSSION--------------------------------------------------------------------------------------------19

CHAPTER FIVE: SUMMARY, CONCLUSSION AND RECOMMENDATION

viii
5.1 SUMMARY ---------------------------------------------------------------------------------------------20
5.2 CONCLUSION ----------------------------------------------------------------------------------------------20
5.3 RECOMMENDATIONS -----------------------------------------------------------------------------------21
REFERENCE-----------------------------------------------------------------------------------------------------22

ix

Common questions

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The study recommends that producers of street-vended suya should adhere to proper food safety measures during preparation. This includes following hygienic practices to reduce bacterial contamination, thereby improving the quality of the food and reducing the risk of public health crises upon consumption .

The study used biochemical tests such as the catalase, oxidase, citrate, indole, and coagulase tests to isolate bacterial species. These tests are important because they provide specific identification of bacterial characteristics, enabling the differentiation between species that could significantly impact public health .

The findings show that the suya samples have substantial microbial loads, indicating poor hygienic conditions and significant contamination. With TVC values ranging from 8.60 × 106 CFU/g to 1.96 × 107 CFU/g, consumers are at a heightened risk of exposure to pathogens, which stresses the need for stringent food safety protocols .

The study identified that hawked suya meat in Muda Lawan market is contaminated with bacteria such as Bacillus spp., Staphylococcus spp., Escherichia coli, and Streptococcus spp. These bacteria can cause food poisoning and other food-borne diseases, highlighting the potential risk to public health .

Escherichia coli was the most prevalent bacteria found in the suya samples, with a 40% occurrence rate. Its prevalence indicates a higher potential for contamination with fecal matter, posing a significant health risk as it can lead to serious food-borne illnesses .

It's significant because the presence of food poisoning bacteria in all samples indicates systemic issues in the preparation and handling of suya at the market. This poses a consistent public health threat due to potential widespread consumption, necessitating urgent improvements in food safety practices to prevent illness outbreaks .

The control of sampling points allows the study to systematically compare bacterial contamination levels across different vendors in the market. By analyzing samples from multiple points, it ensures that findings are comprehensive and not isolated to a single vendor, thus enhancing the reliability of its conclusions about widespread contamination .

The study highlights several possible sources of contamination for ready-to-eat meat like suya, including the handling by abattoir employees, inadequate packaging, and unsanitary post-preparation handling and vending processes. These factors can contribute to microbial contamination and pose a public health risk .

The study employed comprehensive sterilization of materials and conducted procedural steps including serial dilution, inoculation of samples, microbial plate count, purification, and preservation of isolates. Additionally, identification methods like Gram staining and biochemical tests such as catalase and oxidase tests were used to ensure accurate microbiological analysis .

The study conducted a bacteriological assay to identify and quantify bacterial contaminants. It measured the total viable count (TVC) of bacterial colonies, with sample G having the highest load at 1.96 × 107 CFU/g and sample P having the lowest at 8.60 × 106 CFU/g. Bacteria were identified using biochemical tests, confirming the presence of various species .

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