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Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat
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CHAPTER ONE
INTRODUCTION
Meat is an animal product. It is that part of animal that provides major source of protein in west African food.
There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow).
Meat
can be served as prepared meat product eg corn beef, fried meat, cooked
meat and suya, meat (smoke meat). Meat is perishable food and its
composition is ideal for the growth of wide range of spoilage bacteria.
Public concern has vison due to numerous food scandals such as those
surrounding bovine spongiform encephalopathy and roof and mouth disease
epidemics and food borne disease which remain substantial burden . we
can meet those challenges with an improved and global food safety
control system. One possible improvement would be a repid and accurate
detection system for microbial spoilage. This technique should ideally
also be non destructive and give result in real time for application in
highly automated food processing environment.
Suya meat is produced
by smoking the raw beet with the addition of some syices, salt, oil,
groundnut cake and flavors. The meat is first sliced into smaller pieces
and the spices are rubbed onto it, it is later oven driedor over local
source of heart. This allows the meat to get dried properly with the
right taste before is gold to the consumers.
This is gold at a
specific joint or howked when it is Gold at joint it is constantly kept
warm over fire source. The hawked saya meat is carried about in open
basin from place to place thereby exposing it to dust and other effects
of the environment so doing harmful organisms find their ways into the
meat there by coursing for poisoning.
Food poisoning is an illness
with acute gastro ertritis as a major symptom caused by the ingestion of
food counting my harmful micro organizer or harmful substances.
Tomatari (1983).
Some of the micro organisms present in suya causes
food poisoning when consumed are Salmonella typhi staphylococcus aureus
clostridum butilinum, clostridium preferring Bacillus cereces
streptococcus progenies.
Some of these micro organisms in meat cause
off shavours which make the meat to be unfit for eating and also reduce
the taste value.
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ABSRACT - [ Total Page(s): 1 ]This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes. The dilution were then cultured on different media, macconkey agar, nutrient agar and blood agar end later incubated at 370c for 24 hours. ... Continue reading---
