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The Microbial Status of Commercial 'SUYA' Meat Products in Ekpoma, Edo, Nigeria
Abstract
This study assessed the microbial status of commercial suya products in Ekpoma, Edo, Nigeria. A total of 40 suya
samples were collected from 20 randomly selected Suya spots; two samples from each spot respectively. The standard method of isolating micro-organisms was adopted. The total viable count obtained ranged from 1.0 x 103 -
4.8 x 103. The organisms identified included 6 bacteria, two moulds, and two yeasts. Judging by the results therefore, it is obvious that commercial “Suya” products sold in Ekpoma are potentially contaminated, and calls for concerted efforts on the part of relevant authorities to check the trend, since it is a public health challenge.
Keywords: Suya meat, bacteria, fungi, sensitivity and antibiotics