Journal of Advances in Biology & Biotechnology

  • About
    • About the Journal
    • Submissions & Author Guideline
    • Articles in Press
    • Editorial Policy
    • Editorial Board Members
    • Reviewers
    • Propose a Special Issue
    • Reprints
    • Subscription
    • Membership
    • Publication Ethics and Malpractice Statement
    • Digital Archiving Policy
    • Contact
  • Archives
  • Indexing
  • Publication Charge
  • Books
  • Testimonials
Advanced Search
  1. Home
  2. Archives
  3. 2018 - Volume 20 [Issue 2]
  4. Short Research Article

Submit Manuscript


Subscription



  • Home Page
  • Author Guidelines
  • Editorial Board Member
  • Editorial Policy
  • Propose a Special Issue
  • Membership

Isolation and Identification of Bacteria Associated with Suya (Roasted Meat Product) Sold in Dutsinma Local Government Area, Kastina State

  • J. B. Orpin
  • I. Mzungu
  • C. G. Osuji

Journal of Advances in Biology & Biotechnology, Page 1-8
DOI: 10.9734/jabb/2018/v20i230071
Published: 27 February 2019

  • View Article
  • Download
  • Cite
  • Statistics
  • Share

Abstract


A study was carried out to isolate and identify Bacteria associated with suya (roasted meat product) sold in Dutsinma metropolis. Bacteriological analysis was carried out on the thirty (30) unspiced and thirty (30) spiced the samples collected from five (5) different retail outlets for identification and isolation using microscopy and biochemical test. The Prevalence of occurrence of the bacteria isolates was highest for Escherichia coli with 25.9%, Staphylococcus epidermidis with 24.5%, Bacillus cereus with 21.0%, Klebsiella pneumoniae with 11.8%, Staphylococcus aureus with 8.4% Streptococcus faecalis with 6.3%, and Salmonella sp with 2.1%. The mean aerobic plate count were in order of 106 (cfu/g) with the highest value for unspiced suya samples at 2.65 and that of spiced suya samples was 2.95. Occurrence of such organisms in ready-to –eat food constitutes a food safety issue which calls for urgent response in the education of suya producers on the hazards, Critical Control Points and the importance of personal hygiene and clean environment. Critical limits for the critical control points identified in this study are proposed. 


Keywords:
  • Isolation
  • identification
  • bacteria
  • suya
  • Full Article - PDF
  • Review History

How to Cite

Orpin, J. B., Mzungu, I., & Osuji, C. G. (2019). Isolation and Identification of Bacteria Associated with Suya (Roasted Meat Product) Sold in Dutsinma Local Government Area, Kastina State. Journal of Advances in Biology & Biotechnology, 20(2), 1-8. https://doi.org/10.9734/jabb/2018/v20i230071
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver
  • Abstract View: 1129 times
    PDF Download: 1180 times

Download Statistics

Downloads

Download data is not yet available.
  • Linkedin
  • Twitter
  • Facebook
  • WhatsApp
  • Telegram
Make a Submission / Login
Information
  • For Readers
  • For Authors
  • For Librarians
Current Issue
  • Atom logo
  • RSS2 logo
  • RSS1 logo


© Copyright 2010-Till Date, Journal of Advances in Biology & Biotechnology. All rights reserved.