ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA-MEAT IN ENUGU METROPOLIS
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- NGN 3000
Abstract
This project work was carried on the isolation and characterization of pathogenic bacteria from hawked suya meat. Suya meat were bought from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis. The sample was homogenized then pipette using 5ml sterile pipette and test tube. The dilution were then cultured on different media, MacConkey agar, Nutrient agar and blood agar then incubated at 370C for 24 hours. Discrete bacteria colonies were observed and each colony was gram-stained and examined microscopically. Biochemical test were carried out to confirm the particular bacteria present. Bacteria isolated were Staphylococcus aureus 32.4%, Bacillus subtilis 51.9%, and Escherichia coli 15.6%. This microorganisms isolated from contaminated suya meat are capable of causing illness. For instance Staphylococcu aureus produce air exo-toxin and can withstand temperature of 1000C for 30 minutes, when ingested, it causes intoxication manifesting in 4 – 5 hours with acute diarrhea, vomiting and gastroenteritis lasting 6 – 8 hours.
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