Isolation, characterization and identification of bacteria associated with suya meat sold in Owerri City, Imo State, Nigeria

Abstract

This research was carried out to Isolate, Characterize and Identify Bacteria associated with Suya Meat sold in Owerri City, Imo State, Nigeria. Samples were collected in raps of aluminium foil and were then taken to the microbiology laboratory of the Department of Science Laboratory Technology of the Federal University of Technology Owerri, for analysis. The samples were homogenized, 5g of each Suya sample was measured and put in a sterile petri dish and 10 ml of distilled water was added to it and then filtered with filter paper into a conical flask, with a wire loop the samples were cultured on different media, McConkey agar, nutrient agar, man's Rogosa sharp (MRS) agar and Eosin methylene blue (EMB) and later incubated at 37oC for 24 hours. Discrete bacteria colonies were observed and each colony was gram stained and examined microscopically. Biochemical tests were carried out to confirm the particular bacteria present. Results obtained showed that Bacteria isolated were Staphylococcus aureus, Lactobacillus, Escherichia coli and Salmonella species. Most of these microorganisms isolated are pathogenic and are toxic when in contact with suya meat and are capable of causing illness. Staphylococcus aureus produces air exotizcin when ingested by humans which causes intoxication manifesting with acute diarrhoea, vomiting and gastroenteritis. Proper handling of suya meat before selling is recommended.