Twenty (20) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureu (35%), Escherichia coli (15%), Streptococcus species (15%), Pseudomonas (35%). The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x  3.8x  cfu/g whereas, total coliform count ranged from 1.1x -3.0x  cfu/g on Nutrient agar and MacConkey agar  respectively. The result revealed that the hygienic condition of the meat was below acceptable standard for human comsumption.

                  

Certification                                                                                                    

Dedication

Acknowledgement                                                                                       

Abstract

Table of contents

List of Tables 

                                                                                           

CHAPTER ONE

1.0 Introduction                                                                                         

1.1 Back ground of study

1.2 Aim And Objectives 

                                                                                           

CHAPTER TWO

2.0 Literature review                                                                                    

2.1 Suya meat                                                                                             

2.2 Preparation of  suya                                                                                  

2.3 Microbiology of meat

2.4 Meat spoilage

2.5 Factors that affect the growth of microorganisms in meat

2.5.1 Temperature

2.5.2 pH

2.5.3. Water availability

2.5.4 Nutrients

CHAPTER THREE

3.0 Materials and methods

3.1 List of reagents

3.2 List of glassware

3.3 Preparation of media

3.4 Sample collection 

3.5 Pretreatment of samples

3.6 Determination of total viable counts

3.6.1 Gram reaction

3.6.2 Motility test

3.6.3 Catalase test 

3.6.4 Coagulase test 

3.6.5 Oxidase test

3.6.6 Urease test

3.6.7 Citrate test 

3.6.8 Vogues Proskauer test 

3.6.9 Indole test

3.6.10 Carbohydrate fermentation test

3.6.11 Methyl red test

CHAPTER FOUR

4.0 Results 

CHAPTER FIVE

5.1 Discussion

5.2 Summary and Conclusion

5.3 Recommendations 

References

Appendix

 

TABLE 1: Total viable and coliform counts 

TABLE 2: Characterization /identification of Isolate

TABLE 3: Frequency of occurrence of isolates