Journal of Advances in Biological and Basic Research 01[05] 2015 www.asdpub.com/index.php/jabbr ISSN-XXXX-XXXX (Online) © ASD Publisher All rights reserved. 105 Original Article Microbiological quality assessment of suya sold in Yenagoa Metropolis, Nigeria Lovet T. Kigigha, Harmony Oroma Ovunda and Sylvester Chibueze Izah * Department of Biological Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa state, Nigeria *Corresponding Author Sylvester Chibueze Izah Department of Biological Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa state, Nigeria E-mail: chivestizah@gmail.com Keywords: Food, Microorganisms, Suya, Yenagoa metropolis 1. Introduction Food is an essential resource needed for survival of the human body to enhance normal functioning of the system as well as growth [1]. As such food play essential role in human lives. Thus, a high level of food safety is needed to ensure safety from diseases or dangers that may come from foods [2]. Food substances provide protein, carbohydrate, vitamins, and minerals. Till date, most foods that humans consume are mainly from plants and animals (including aquatic and terrestrial life forms). Food are contaminated by microorganisms in public places such as schools, sidewalks, festival areas and others; since it is widely exposed to the air [2]. Specifically, meat which is derived from the flesh of animals are consumed for food purposes can be highly contaminated [3]. Meats consumed in developing countries like Nigeria are the from wild, which is often referred to as “bush meat” (viz. bush pig, guinea fowl, deer, antelope, rabbit, squirrel, rat) or domestic animals (such as sheep, cattle, goat, camel, chickens, turkey, ducks, pig, geese) [3]. Meat constitutes a significant amount of animal protein that is eaten. Similarly, human also obtain their protein sources from fisheries [4] and vegetation i.e. plants [3]. According to Olayinka and Sani [4], meat is the most perishable of all important foods and this is as a result of their chemical composition, which contain enough nutrients required for microbial growth and sufficient quantity of these constituents exist in fresh meat. Meat is a major source of high quality protein, fat, carbohydrate, vitamins and minerals and is delicious, palatable and easily digestible [6]. Hassan et al. [7], Nwakanma et al. [8] also described meat as major source of protein and important source of vitamins for most people in many parts of the world. Meat is essential for the growth, repair and maintenance of body cells which are necessary for everyday activities. Typically, the consumption of meat could be traced back in history to the period when primitive man ate raw flesh of animals and later developed the art of domestication of wild animals [7, 8]. Meat begins to deteriorate after slaughtering leading to chemical and physical changes [9]. Odey et al. [9] also noted that the initial microbial density plays a role in the determination of food product shelf-life. In Nigeria, meat is processed into several forms including ‘Tsire’ or ‘Suya’, Kilishi, and Balangwu. Ready to eat food (including suya) processing is a major source of livelihood for people probably due to unemployment and failed family and community values [10]. This is because they do not require any further processing prior to consumption and are vented in public places especially in the evening between 6 – 10pm. Some of the popular locations where Suya is found include along streets, in club houses, restaurants, picnics and homes [11]. Suya originated from the Hausa people of northern Nigeria, where rearing of cattle is an important occupation. Suya is a boneless meat steak, coated with sauces, oiled and then roasted over wood using a fire from charcoal [12]. Suya from animals such as mutton, beef or goat or chicken are usually staked on sticks, coated with sauces, oiled and then roasted over wood hot charcoal [8, 11]. The meat used for suya production is typically trimmed from associated connective tissues, nerves and vessels [11]. According to Adenaike et al. [11], the meat is artificially sliced into very thin continuous sheets which are then cut into pieces and then staked on sticks, spiced with groundnut powder/flour, salt, vegetable oil and flavourings such as monosodium glutamate or others, before arranging them round hot charcoal for toasting. The production of suya is mostly carried out in environments lacking quality control. The processing of suya in environment with poor sanitary condition could predispose its potential consumers to pathogens of public health importance. Suya could be contaminated by microbes in processing utensils, water and handling processes. Some of the microbes that could be introduced into the suya during handling could make it prone to microbial spoilage. The activities of microbes could lead to contamination of food and changes in physical and nutritional attributes of the suya. Several studies have been conducted on suya vended in some states in Nigeria, including Lagos State [7, 13], Oyo state [14], Anambra state [12], Rivers state [9], Enugu state [8, 15], Ekiti and Ondo state [16], Benue state [17], Borno state [18], south western Nigeria [19]. Hence this study is focused on the microbial quality of suya vended in Yenagoa metropolis, Bayelsa state of Nigeria. Abstract This study assessed the microbial quality of suya sold in Yenagoa metropolis, Nigeria. Triplicate sample of suya were purchased from six communities in Yenagoa metropolis. Standard microbiological procedures were used for determining the microbial diversity and density. Results for the total heterotrophic bacteria, total coliform and total fungi ranged from 3.93 – 4.98, 2.94– 3.33 and 2.84 – 3.48 Log cfu/g, respectively. Analysis of variance showed that there were no significance differences (P>0.05) among the suya sample vended in some location in Yenagoa metropolis, Bayelsa state, Nigeria. Six and four bacterial and mould isolates were identified and among them the highest and least occurrence frequencies were Staphylococcus aureus(28.1%) and Proteus species (9.3%) for bacteria and Aspergillus niger(39.7%) and Mucor species (11.8%) for mould respectively. Other bacterial isolates include Escherichia coli, Bacillus, Micrococcus and Pseudomonas species and fungi isolates were Aspergillus flavus and Penicillium species. The implication of microbial diversity and density on potential consumers of suya in Yenagoa metropolis were discussed.