1.0 INTRODUTION
1.1 BACKGROUND OF THE STUDY
Meat is an animal flesh which comprises of the internal organs and muscular tissues. Meat is gotten from goat, cow, cattle,and sheep etc. (Moshood, et al., 2012.) It provides major and high quantity of protein in west African food. It is also perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. (orogu and oshilim,2017). Meat product are gotten when raw meat are processes and increase in flavor by adding spices and smoking.(Moshood, et al., 2012).
Suya is a spicy, roasted or smoked meat product. Itoriginated from the hausa people of the northern Nigeria , where rearing of cattle is an importance pre – occupation and a major source of livelihood for the people, which leads to production of ready – to – eat beef products such as suya meat which is a very popular street foods (Edema, et al., 2008).
Suya is also a meat product gotten from boneless meat hung of stick an spiced with vegetable oil and other flavor. (Eke, et al., 2013). The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is then placed on an iron net and roasted over a smokeless fire for about 40 – 60 minutes with regular turning and sprinkling of groundnut oil to increase the tenderness while smoking and to make the meat products looks very attractive to customers. (Eke, et al., 2013). The preparation process is under unhygienic condition and displayed openly. Thereby leading to a high degree of contamination.(Edema et al, 2008).
Thus, from health point of views, microbiological quality that occur in meat are responsible for major source for transmission of food borne infection and intoxications. (Sharma and Mazumdar, 2014). These microorganisms includes, salmonella sp, staphylococcus aureus, streptococcus pyogenes, vibrosp, etc – (Moshoodet al., 2012). 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.
1.2 STATEMENT OF THE PROBLEM
Suya meat is a ready – to – eat food that people eat, and suya has a high risk contamination because of contact and touch in pricing, hence there is a need to carry out this investigation since finding, have not been carried out in yenagoa metropolis.
1.3 AIM OF THE STUDY
To isolate and identify bacteria in hawked suya meat in Yenagoa metropolis.
1.4 SPECIFIC OBJECTIVES OF THE STUDY
1.5 RESEARCH QUESTIONS
1.6 SCOPE OF THE STUDY
This study is basically streamlined on suya meat sold in selected location in yenagoa metropolis.
1.7 SIGNIFICANCE OF THE STUDY
1.8 OPERATIONAL DEFINITION OF TERMS
Bacterial – the simplest and smallest form of life, that exist in large numbers and often a cause of disease.
Food – things that people and animal eat.
Contamination : to make something or a substance dirty or no longer pure by adding substances that is dangerous or carries disease.
Suya : is a spicy roasted or smoked meat product.