Isolation and Identification of Bacteria Associated With Hawked Suya Meat in Nigeria is a complete project materials from chapter one to five with references and abstract.
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ABSTRACT
Background :- suya meat originated from the Hausa people of the Northern Nigeria where rearing of cattle is an important pre – occupation and a major source of livelihood for the people which leads to the production of ready to eat beef product such as suya meat which is a very popular street food.
Suya meat consumption is leading to a high degree of contamination as a result of hygienic practices.
Material / methodology: a cross sectional observational study design was adopted in this study and convenience sampling techniques was used to select a sample size of 120 suya meat in yenagoa .Result: the percentages of pathogenic bacteria spices isolated from the suya meat were: staphylococcus arueus (16.6%), Escherichia coli (3.3%), streptococcus faeculis (2.5%) and proteus mirabilis (0.8%).
A total of 23.3% (28/120) of suya meat confirmed the presence of bacteria growth and 76.6% (92/120) confirmed no presence of bacteria growth. The microoragisms isolated were likely to be a result of cross contamination from improper handling inadequate packaging poor hygiene during selling and during roasting. These microorganisms are involved in a number of diseases of public health concern and it is recommended that the relevant ministry of Health and Environment enforce laws and ensure strict compliance to those laws.
TABLE OF CONTENT
Cover page
Certification
Declaration
Dedication
Acknowledgment
Abstract
List of tables
CHAPTER ONE
1.0 background of the study
1.1 introduction
1.2 statement of the problem
1.3 Aim of the study
1.4 Specific objectives of the study
1.5 Research question
1.6 Scope of the study
1.7 significance of the study
1.8 operational definition of terms
CHAPTER TWO
2.0 literature review
2.1 Introduction
2.2 preparation of suya meat
2.3 street vended food (suya meat)
2.4 Importance of beef (meat)
2.4.1 factors affecting meat quality
2.4.2 most common beef (meat)
2.5 bacterial quality of meat
2.6 food borne disease
2.6.1 causes of food borne diseases
2.6.2 People at higher risk of food borne disease
2.7food poisoning
2.7.1 Types of bacterial food poisoning
2.8 factors that contribute to the contamination of suya meat
2.9 control measures and initiatives to improve street food vending
CHAPTER THREE
3.0 MATERIALS /METHODOLOGY
3.1 Study Design
3.2 Study Area
3.3 Study Population
3.4 Sample size and Sampling Technique
3.5 Inclusion
3.6 Exclusion
3.7 Laboratory
3.7.1 Procedure for Sample Collection
3.7.2 Procedure for sample Analysis
3.7.3 Culture Media
3.8 Procedure for Data Analysis
3.9 Ethical Consideration.
CHAPTER FOUR
4.0 Results
4.1 Demographic Details of Samples
CHAPTER FIVE
5.1 Discussion
CHAPTER SIX
6.0 Conclusion
6.1 Recommendation
REFERENCES
APPENDIX 1
APPENDIX 2
CHAPTER ONE
1.0 INTRODUTION
1.1 BACKGROUND OF THE STUDY
Meat is an animal flesh which comprises of the internal organs and muscular tissues. Meat is gotten from goat, cow, cattle,and sheep etc. (Moshood, et al., 2012.) It provides major and high quantity of protein in west African food. It is also perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. (orogu and oshilim,2017). Meat product are gotten when raw meat are processes and increase in flavor by adding spices and smoking.(Moshood, et al., 2012).
Suya is a spicy, roasted or smoked meat product. Itoriginated from the hausa people of the northern Nigeria , where rearing of cattle is an importance pre – occupation and a major source of livelihood for the people, which leads to production of ready – to – eat beef products such as suya meat which is a very popular street foods (Edema, et al., 2008).
Suya is also a meat product gotten from boneless meat hung of stick an spiced with vegetable oil and other flavor. (Eke, et al., 2013). The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is then placed on an iron net and roasted over a smokeless fire for about 40 – 60 minutes with regular turning and sprinkling of groundnut oil to increase the tenderness while smoking and to make the meat products looks very attractive to customers. (Eke, et al., 2013). The preparation process is under unhygienic condition and displayed openly. Thereby leading to a high degree of contamination.(Edema et al, 2008).
Thus, from health point of views, microbiological quality that occur in meat are responsible for major source for transmission of food borne infection and intoxications. (Sharma and Mazumdar, 2014).
These microorganisms includes, salmonella sp, staphylococcus aureus, streptococcus pyogenes, vibro sp, etc – (Moshoodet al., 2012). Some of these micro organisms in meat cause off shavours which make the meat to be unfit for eating and also reduce the taste value.
1.2 STATEMENT OF THE PROBLEM
Suya meat is a ready – to – eat food that people eat, and suya has a high risk contamination because of contact and touch in pricing, hence there is a need to carry out this investigation since finding, have not been carried out in yenagoa metropolis.
1.3 AIM OF THE STUDY
To isolate and identify bacteria in hawked suya meat in Yenagoa metropolis.
1.4 SPECIFIC OBJECTIVES OF THE STUDY
- To determine the presence of bacteria isolated in suya meat sold in Yenagoa metropolis.
- To determine the prevalence rate of each isolate in suya meat sold in Yenagoa metropolis
- To compare the bacterial isolate in suya meat with regard to various locations in Yenagoa.
1.5 RESEARCH QUESTIONS
- What are the presences of bacteria isolate in suya meat sold in yenagoa metropolis?
- What are the prevalence rates of each of the isolate in suya meat sold in Yenagoa metropolis?
1.6 SCOPE OF THE STUDY
This study is basically streamlined on suya meat sold in selected location in yenagoa metropolis.
1.7 SIGNIFICANCE OF THE STUDY
- It will help to educate sellers and the public on the importance of food hygiene during and after preparation.
- The knowledge of this research work will create awareness to the public of various pathogenic organism ingested by consumers
- This study will also serve as a reference material for others.
1.8 OPERATIONAL DEFINITION OF TERMS
Bacterial – the simplest and smallest form of life, that exist in large numbers and often a cause of disease.
Food – things that people and animal eat.
Contamination : to make something or a substance dirty or no longer pure by adding substances that is dangerous or carries disease.
Suya : is a spicy roasted or smoked meat product.
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