Main Article Content
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.