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


This study focused on the bacteriological analysis of roasted suya meat sold in Enugu metropolis. Twelve (12) samples of roasted fresh suya meat were purchased from roadside marketers from different locations in Enugu and were transported in sterile sample containers to the Microbiology laboratory of Godfrey Okoye University Enugu. The samples were cultured on Mac Conkey and Nutrient agar respectively after swabbing the surfaces of the fresh suya meat. Pure cultures of the isolates were carried out and their colony morphologies taken and then stored in nutrient agar slaunt. The isolates were then identified using Gram stain and other biochemical test. The isolates were identified as Staphylococcus aureus (35%), Escherichia coli (15%), Streptococcus species (15%), Pseudomonas spp (35%). The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x103 3.8x103 cfu/g whereas, total coliform count ranged from 1.1x103 -3.0x103 cfu/g on Nutrient agar and Mac Conkey agar respectively. The result revealed that the hygienic condition of the meat (suya) was below acceptable standard for human consumption.

Keywords: Meat, E-coli, Staphylococcus aureus, Mac Conkey agar, Enugu State.

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