Bacteriological examination of suya meat sold in enugu metropolis

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Journal name: World Journal of Pharmaceutical Research
Original article title: Bacteriological examination of suya meat sold in enugu metropolis
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
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Original source:

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Author:

Nwakanma C., Unachukwu M. N., Momoh O. R.


World Journal of Pharmaceutical Research:

(An ISO 9001:2015 Certified International Journal)

Full text available for: Bacteriological examination of suya meat sold in enugu metropolis

Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research


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Summary of article contents:

Introduction

This study investigates the bacteriological analysis of roasted suya meat sold in Enugu metropolitan area, focusing on microbial quality and contamination sources. Suya, a popular street food in Nigeria, is traditionally prepared, often without strict hygiene practices, leading to potential health risks. Various locations were sampled, and microbiological examination was performed to identify the presence of pathogenic bacteria, their counts, and implications for public health.

Microbial Contaminants in Suya Meat

The results revealed that the most frequently isolated microorganisms from the suya samples were Staphylococcus aureus and Pseudomonas species, both present at 35%, followed by Streptococcus and Escherichia coli at 15% each. The total viable bacterial counts in the samples varied, indicating a significant presence of bacteria that could pose health risks. The identification of these organisms highlights the common issue of bacterial contamination in suya meat, primarily driven by poor handling and processing practices.

Sources of Contamination

The study identifies several sources contributing to the microbial contamination of suya meat. Potential contamination can occur during the slaughtering process, especially when sick animals are used, but also through handling by butchers, unhygienic preparation environments, and contaminated water used for washing the meat. Observations suggest that not only improper sanitation practices but also environmental factors play a significant role in the persistence of microbial species found in suya meat.

Public Health Implications

Public health risks are associated with the consumption of contaminated suya meat, raising concern among consumers and health officials alike. The presence of enteric pathogens such as Escherichia coli suggests that the meat may carry pathogens capable of causing gastrointestinal illnesses. Awareness of these risks can empower consumers to make informed choices about food safety and hygiene, leading to better health outcomes within the community.

Conclusion

Overall, the findings of this study underscore the urgent need for improved hygiene in the handling and preparation of suya meat. The presence of significant bacterial species necessitates interventions at various levels—ranging from education for food handlers to the implementation of stricter sanitation practices. By addressing these issues, the safety of suya meat can be enhanced, thereby protecting public health and ensuring the quality of this popular food item.

FAQ section (important questions/answers):

What is the primary focus of the bacteriological examination study?

The study focused on analyzing the bacteriological quality of roasted suya meat sold in Enugu metropolis to assess its safety for human consumption.

What types of bacteria were found in the suya meat samples?

The study identified several bacteria: Staphylococcus aureus (35%), Pseudomonas species (35%), Escherichia coli (15%), and Streptococcus species (15%).

What were the total viable bacterial counts reported in the study?

Total viable bacterial counts ranged from 1.9x10^3 to 3.8x10^3 cfu/g, indicating substantial microbial presence.

What are the main sources of contamination for suya meat?

Contamination sources include handling by butchers, contaminated water, and unclean equipment used during the meat preparation process.

What implications do the study's findings have for public health?

The results raise concerns about food safety and highlight the need for improved hygiene practices among those processing and selling suya meat.

Which methods were used to identify bacterial isolates in the study?

Isolates were characterized using cultural characteristics, biochemical tests, Gram staining, and other standard identification methods.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Bacteriological examination of suya meat sold in enugu metropolis”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Meat:
Meat is a primary source of protein and essential nutrients for human diets. It is derived from animals and requires careful handling to prevent contamination by microorganisms. The study examines suya meat, highlighting the importance of understanding its microbiological safety to ensure it is safe for consumption.

2) Water:
Water is often involved in the handling and processing of meat, especially in washing and preparation. Contaminated water can introduce harmful bacteria into meat products, making it a significant factor in microbial safety. In the study, the potential impact of using non-potable water in suya preparation is emphasized.

3) Species:
Species refers to the specific types of microorganisms identified in the suya meat samples. The study focuses on various bacteria such as Staphylococcus aureus and Escherichia coli, which indicate the level of contamination present. Identifying these species is critical for understanding public health risks associated with foodborne pathogens.

4) Aureus:
Staphylococcus aureus is a pathogenic bacterium frequently isolated from food products, including meat. It is associated with food poisoning and can proliferate in improperly handled food. The presence of this organism in the suya samples indicates a significant risk, necessitating improved hygiene practices during food preparation.

5) Animal:
Animals are the primary source of meat products. The study highlights how handling practices related to slaughtered animals can lead to microbial contamination, particularly from the intestines. Understanding animal-related contamination sources is essential in addressing food safety and ensuring that meat is safe for consumption.

6) Medium:
In microbiology, a medium is a substance that supports the growth of microorganisms. The study utilizes specific media like Mac Conkey agar and nutrient agar to culture and identify bacteria present in suya meat samples. The choice of media is crucial for obtaining accurate microbial counts and species identification.

7) Table:
Tables in the study present essential data on total viable and coliform counts, as well as the identification of microbial species. They organize the information clearly, allowing readers to easily interpret the findings regarding microbial contamination levels in the suya meat samples being analyzed.

8) Quality:
The quality of meat products is vital for consumer safety and health. The study addresses the microbial quality of suya meat sold in Enugu, revealing that it falls below acceptable standards. Understanding and improving meat quality can prevent foodborne illness and enhance public health.

9) Sugar:
Sugar is referenced in biochemical tests evaluating microbial fermentation capabilities. Certain bacteria can metabolize sugars for energy, which is vital for their growth and differentiation. In food safety studies, understanding sugar fermentation is important for identifying specific bacterial species based on their metabolic characteristics.

10) Surface:
The surface of meat products is often the primary area for microbial colonization. The study highlights the microbial analysis that involves swabbing the surfaces of suya samples, emphasizing the direct correlation between surface hygiene and the overall safety of the meat product for human consumption.

11) Hygiene (Hygienic):
Hygienic practices are vital to maintaining food safety and preventing microbial contamination. The study emphasizes the need for hygienic conditions during the preparation and sale of suya meat, highlighting how lapses in hygiene can lead to public health risks associated with consuming contaminated food.

12) Street:
Street vendors play a crucial role in food distribution and access, particularly for suya meat in Nigeria. The study investigates the bacteriological quality of suya sold by street vendors. The street context highlights potential hygiene challenges that could lead to increased contamination risks in food sold in public.

13) Study (Studying):
The study represents a systematic investigation aiming to determine the bacteriological quality of suya meat in Enugu metropolis. It employs scientific methods to analyze microbial presence, providing data that can inform public health policies and improve food safety practices in street food markets.

14) Agriculture:
Agriculture is connected to the production of livestock, which serves as a primary source of meat. The study indirectly addresses agricultural practices influencing meat quality, emphasizing how the conditions under which animals are raised and processed can affect the safety and hygiene of meat products.

15) Toxicology:
Toxicology involves studying the effects of harmful substances, which is relevant in assessing health risks associated with food contamination. Though the study primarily focuses on microbiological analysis, understanding the toxicological implications of consuming contaminated meat highlights the broader public health concerns.

16) Family:
In the context of microbiology, 'family' refers to classification groups in taxonomy, such as the Enterobacteriaceae family, which includes E. coli and Salmonella. Identifying organisms by their family helps in understanding their characteristics, pathogenic potential, and implications for food safety.

17) Repair:
Repair relates to the maintenance of bodily health, which is essential following food consumption. Consuming contaminated meat can undermine the body's ability to repair itself, linking food safety practices directly to overall health outcomes for individuals who consume such products regularly.

18) Cotton:
Cotton is often used in laboratory settings for swabbing and cleaning surfaces or equipment. In the study, sterile cotton swabs are employed to sample the surfaces of suya meat, illustrating the necessity of using clean materials to prevent cross-contamination during microbial analysis.

19) Glass:
Glassware is a standard in laboratories for handling samples and performing tests. The study utilizes glass apparatus for various microbiological tests, such as tubes and slides, ensuring that the medium for microbial growth is contained and facilitating accurate laboratory observations during analysis.

20) Fire:
Fire is fundamental in the preparation of suya meat, as it is traditionally roasted over charcoal flames. However, the study implies that improper cooking methods, including inadequate heating, could affect food safety, as insufficient cooking may not kill all pathogenic microorganisms present.

21) Salt (Salty):
Salt is often used in food preparation and preservation. However, high salt content can also influence the growth of certain bacterial species. The study discusses how the preservation methods using salt can impact microbial populations in suya meat, necessitating careful regulation of salt levels to ensure safety.

22) Observation:
Observation refers to the practice of monitoring and recording changes in microbial growth during the study. The results of the microbial analysis rely heavily on accurate observation to assess contamination levels in suya meat, forming the basis for conclusions and recommendations concerning public health.

23) Discussion:
The discussion section of the study interprets the results, linking the microbial findings to broader public health implications. It engages with existing literature to contextualize the results and makes recommendations for improving meat hygiene practices, demonstrating the study's relevance to community health.

24) Education:
Education plays a critical role in ensuring proper food handling practices. The study implies that increasing awareness and understanding of hygiene among meat vendors and consumers could reduce contamination risks in suya meat, promoting community health and safety in food consumption.

25) Container:
Containers are essential for transporting and storing food products. In the study, sterile sample containers are used to prevent contamination during the collection of suya meat samples for analysis. Proper container selection is crucial to ensure the integrity of samples before laboratory examination.

26) Science (Scientific):
Science underpins the methodologies used in the study to analyze and interpret data related to microbial contamination. The study employs scientific principles to assess the safety of suya meat, reinforcing the importance of scientific inquiry in addressing public health concerns related to foodborne pathogens.

27) Edema (Oedema):
Edema refers to a specific author in the study, potentially sharing insights on food safety and microbial contamination. Referencing contributions from various researchers, including Edema, enhances the study's credibility and situates its findings within the broader context of existing scientific literature.

28) Field:
Field studies refer to real-world investigations that provide practical insight into subjects like food safety. The study's findings can inform public health strategies within the community, bridging the gap between laboratory research and field applications for improved food safety in local markets.

29) Blood:
Blood products may play a role in meat contamination risks, as improper handling could introduce pathogens. In the context of the study, awareness about bloodborne pathogens and hygiene practices during meat preparation is crucial for ensuring consumer safety and preventing foodborne illnesses.

30) Cutan (Cūtaṉ, Cutaṉ, Cūṭaṉ):
Sudan is referenced along with suya meat's cultural significance, indicating the dish's popularity within various regional cuisines. Understanding the cultural context of food can aid in addressing public health messages effectively, particularly in regions where suya meat is widely consumed and enjoyed.

31) Dish (Diś):
A dish refers to a specific food preparation, such as suya. Understanding the specific dish contributes to the study's focus on cultural practices surrounding food consumption. The insights gained from analyzing the dish can help inform better hygiene practices to ensure its safety for consumers.

32) Wool:
Wool is often used in laboratory settings for cleaning purposes. In the context of the study, cotton wool is utilized to care for slides and equipment during microbial analysis. Its use underscores the importance of cleanliness in the laboratory environment to prevent cross-contamination of samples.

33) Food:
Food encompasses all items consumed by humans, and in this case, focuses specifically on suya meat. The study examines the safety and microbiological quality of food, emphasizing its importance for human health. Understanding food safety is critical for preventing foodborne illnesses and ensuring a healthy diet.

34) Tata (Tāta, Taṭa, Taṭā, Tātā, Ṭāṭā):
Dada is referenced as an author in the study, contributing to the literature on food safety and hygiene. Inclusion of various authors strengthens the research foundation, ensuring diverse perspectives and findings are integrated into the study's conclusions about microbial contamination and public health concerns.

35) Soil:
Soil is a natural reservoir for various microorganisms. Understanding how soil microorganisms can contaminate food products, including suya meat, is important in the study. The presence of bacteria originating from soil highlights the need for proper hygiene during food preparation to prevent contamination.

Other Science Concepts:

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Discover the significance of concepts within the article: ‘Bacteriological examination of suya meat sold in enugu metropolis’. Further sources in the context of Science might help you critically compare this page with similair documents:

Food safety, Staphylococcus aureus, Escherichia coli, Nutrient agar, Biochemical test, Gram stain, Enugu metropolis, Hygienic condition, Contamination Source.

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