Microbiological and parasitic quality of suya (roasted beef) sold in Makurdi, Benue State, Nigeria

Abstract

This work i s an investi gation of the e contamina ants (microbial and paras sitic) of suy ya (n=240) sold within Makurdi m etropolis. T he followings were det tected in the roasted b beef: bacteri ia: Escherichia. coli, Staphyloco occus aureus, Salmonell la sp., Klebs siella sp., Sh igella sp., E Enterococcu s sp., Strep tococcus sp., Bacillu s sp., and Pseudomonas s sp.; fungi: Aspergillus sp., Penicillu um sp., Rhiz opus sp. an d yeasts; protozoa: A Ascaris lumb ricoides, En ntamoeba his stolyica, Hoo okworm, Tae enia sp. and Giardia lam mblia. The moisture co ontent of the meat incre eased when s stored betwe een 32.00 an nd 37.80%. T he highest v values of aerobic co lony and coliform coun nts were 7.2 27 and 4.32 Log10CFU/g g respectively. Mean fu ngal and parasite co unts ranged from 2.05 to o 4.35 and fro om not detectable to 2.85 Log10CFU//g respective ly. Using a 95% leve el of significance, the c concentration of the pa athogen among the suy ya samples from the different m markets were e statisticallly different (p<0.05). To o reduce the number of these pa athogenic microorgan nisms and pa arasitic cont tents of suya, it is recom mmended to apply either r hazard analysis and critical con trol points ( HACCP) or nternational Organizati n for Standardization (I O) 22000 al long with I o S prerequisit e programs.