Isolation and Characterization of Bacteria Contaminants of Commercial Suya Meat along Sakponba Road, Benin City

Résumé

Background: Suya meat is a traditionally prepared spicy beef product that is commonly made by the Northerners of Nigeria known as the Hausas. It is a perishable food due to its chemical composition and characteristics, giving it a perfect setting for the growth of various dangerous bacteria that can cause human infection, as well as meat deterioration and economic loss. Methods: Forty (40) samples of suya meat were collected from vendors around Sakpoba Road in Benin City, which were Igun, Ogbelaka, Erie, First, Second, Third, Saint Saviour, Ewaka, Nomayo, and Erediawa, respectively, and were immediately taken to the laboratory for analysis. Bacteria were isolated using standard microbiological, biochemical, and molecular techniques. Further identification of the isolates was carried out using 16S ribosomal ribonucleic acid (16S rRNA) gene primers. Results: The most prevalent Characterization of the bacterial isolates using the 16S rRNA gene sequence analysis shows the isolates to include the following; Enterobacter cloacae strain D4, Escherichia coli strain SMM1138, Escherichia coli strain ATDS48, Escherichia coli strain Huaian, Klebsiella pneumoniae strain KP5296, Myroides odoratimimus strain 7BD125, Proteus mirabilis strain LCX7, Providencia rettgeri strain Jilu0102. Most of this microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat. The Prevalence of occurrence of the bacteria isolates was highest for Escherichia coli with 25% and Staphylococcus aureus with 25% respectively, Bacillus cereus with 15%, Klebsiella pneumoniae with 12.5%, Pseudomonas spp with 10%, Citrobacter spp with 5%, and Salmonella spp with 7.5%. The mean aerobic plate count was in the order of 103 (cfu/g) with the highest value of 20.8%. Conclusion: The occurrence of such organisms in ready-to-eat suya meat constitutes a food safety issue that calls for urgent response in the education of suya meat producers on the hazards. Critical Control Points and the importance of personal hygiene and a clean environment should be handled adequately.