Article abstract

International Journal of Biotechnology and Food Science

Review Article | Published November 2018 | Volume 6, Issue 4, pp. 67-76

 

Microbiological quality and antibiotic sensitivity of potential pathogens isolated from meat product (Suya) sold in Rivers State University and its environs

 

 

 

 

 

Barber LI

Obinna-Echem PC*

Amadi SC

 

  Email Author

 

Department of Food Science and Technology, Rivers State University, P.M.B 5080, Port Harcourt, Rivers State, Nigeria.

 

 

 

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Citation: Barber LI, Obinna-Echem PC, Amadi SC (2018). Microbiological quality and antibiotic sensitivity of potential pathogens isolated from meat product (Suya) sold in Rivers State University and its environs. Int. J. Biotechnol. Food Sci. 6(4): 67-76.

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 Abstract 


The microbiological and chemical qualities of Suya, raw beef and chicken used in the suya production were assessed. Coliform, Staphylococcus aureus, Lactobacilli and Escherichia coli were isolated from the products using conventional microbiological method. The antibiotic sensitivity of isolated pathogens (E. coli and S. aureus) was evaluated. The suya had total volatile nitrogen content of 2.76 to 8.40 mg N/100 g and salt content 0.29 to 5.84%. Lactobacilli (6.46 Log10 CFU/g) was detected in the raw chicken after 3 to 6 h and 24 h of purchases. In the raw beef, total coliform increased significantly (P ≤ 0.05) (6.08 to 6.32 Log10 CFU/g) after 24 h while Staphylococcus and Lactobacilli decreased from 7.16 to 6.69 Log10 CFU/g and 7.18 – 6.54 Log10 CFU/g respectively. In the suya, total coliform varied from 8.54 – 6.05 Log10 CFU/g and was below detection limit in some samples. S. aureus, Lactobacillus and E. coli ranged from 5.00 to 8.48, 4.00 to 8.48 and 4.00 to 8.52 Log10 CFU/g, respectively. E. coli was sensitive to Ciproflaxain, Pefloxacin, Tarivid, Augmentin, Amoxacillin, Septrin, Gentamycin and Sparfloxacin but resistant to Chloramphenicol and Streptomycin. The inhibition zones varied from 2.67 ± 0.00 mm for Gentamycin to 10.00 ± 0.95 mm for Ciproflaxain. S. aureus was sensitive to Pefloxacin, Ciprofloxacin, Streptomycin, Septrin, Zinnacef, Gentamycin, Rocephin and Erythromycin but resistant to Ampiclox and Amoxacillin. The inhibition zones ranged between 1.85 ± 0.21 mm for Erythromycin and 11.70 ± 0.00 mm for Pefloxacin. Though the pathogens were sensitive to some antibiotics, proper processing, hygienic practices and adequate supply of portable water and good storage facilities will minimize contamination and ensure safe suya for consumption.

Keywords  Suya   meat product   microbiological quality   antibiotic sensitivity   pathogens 



 

Copyright © 2018 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




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