1.1 Introduction
Suya meat is produced by smoking the raw beet with the addition of some spices, salt, oil, groundnut cake and flavors. The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is later oven dried or over local source of heart. This allows the meat to get dried properly with the right taste before is gold to the consumers. This is gold at a specific joint or hawked when it is Gold at joint it is constantly kept warm over fire source. The hawked suya meat is carried about in open basin from place to place thereby exposing it to dust and other effects of the environment so doing harmful organisms find their ways into the meat there by coursing for poisoning. Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances (Tomatari, 1983).
Meat is an animal product. It is that part of animal that provides major source of protein in West African food. There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow). Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat (smoke meat). Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. Public concern has vison due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and roof and mouth disease epidemics and food borne disease which remain substantial burden . we can meet those challenges with an improved and global food safety control system. One possible improvement would be a repid and accurate detection system for microbial spoilage. This technique should ideally also be non destructive and give result in real time for application in highly automated food processing environment.
Some of the micro organisms present in suya causes food poisoning when consumed are Salmonella typhi staphylococcus aureus clostridum butilinum, clostridium preferring Bacillus cereces streptococcus progenies. 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.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Statement of Problem
Pathogenic organisms are organizations that are referred to as specific health hazards associated with gusto intestinal disturbance counting foxiness. The victim suffering from abdominal pain and diarrhea with more vomiting thus diarrhea usually manifest the illness, which when untreated individual in case where it does not result to death it had to unnecessary expanses in seeking medical advice. This has now made interested on how we can improve on our food hygiene to avoid contamination.
1.3 Aim and Objectives of Study
The aim of the study is to examine the Isolation and Identification of Bacteria Associated with Suya Meat. In achieving this aim, the following specific objectives were laid out as follows:
- To isolate, microbial species associated with suya meat.
- To identify the microbial species associated with the suya meat.
- To isolate and identify the common spoilage organisms of suya meat often production thereby ensuring the safety of the population at risk in eating contaminated suya meat
1.4 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
H01: Hawked suya meat sold around Ado-Ekiti metropolis does not contains pathogenic micro organisms.
H02: Hawked suya meat sold around Ado-Ekiti metropolis does not contain micro organisms but the load is not enough to cause disease.
1.5 Significance of Study
The significance of this work is to enable those producers to improve the hygiene of the food (suya meat) and a good knowledge of safe food handling practice, suitable protective clothing to be worm end it will also enable us to be aware of various pathogenic organic and infection they transmit through food (suya meat). As a result of this, the prevention of contamination of food is to be adhered to. This can be achieved by Keeping high risk food at temperature that will inhibits the growth of bacteria, Ensuring that during preparation, food is in the danger zone for as short time as possible, Using suitable preservation such as salt and sugar and using various packing method like glass wares.
1.6 Scope of Study
The study focuses on the Isolation and Identification of Bacteria Associated with Suya Meat sold in Ado-Ekiti Metropolis.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.8 Definition of Terms
Suya: is originated from Northern part of Nigeria is grilled meat coated with ground chili pepper, peanut powder, and other local spices.
Kundi: is a relish intermediate moisture meat (dried meat) product, produced in the Northern part of Nigeria.
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