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Bacterial Contamination of Tsire-Suya, a Nigerian Meat Product

Published on May 1, 2006in Pakistan Journal of Nutrition
· DOI :10.3923/pjn.2006.458.460
R.E. Uzeh1
Estimated H-index: 1
,
R.E. Ohenhen1
Estimated H-index: 1
,
O.O. Adeniji1
Estimated H-index: 1
Cite
Abstract
1 Abstract: Samples of raw meat prior to roasting, and tsire-suya were analyzed bacteriologically for total viable, coliform, staphylococcal counts and the presence of Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus and Escherichia coli. The sensitivity of the bacterial isolates to some antibiotics and spices was evaluated. The total viable count varied from 20x10 to 289x10 cfu/g for the raw meat and 7x10 2 2 2 in tsire-suya. P. aeruginosa, B. cereus, S. aureus, and E. coli, were isolated from the raw meat and tsire-suya. The isolates were sensitive to some of the antibiotics and spices tested. However, E. coli was only sensitive to gentamicin. While P. aeruginosa on the other hand was resistant to Afromomum melegueta, Piper quinense and Capsicum fructescens, the three spices tested for this study. The incidence of the isolated bacteria in tsire-suya, a ready-to-eat meat product in Nigeria is of health significance.
  • References (4)
  • Citations (25)
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References4
Newest
Published on Aug 1, 2000in Emerging Infectious Diseases 7.18
Iruka N. Okeke28
Estimated H-index: 28
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S. T. Fayinka1
Estimated H-index: 1
,
Adebayo Lamikanra18
Estimated H-index: 18
Published on Mar 1, 1990in International Journal of Food Microbiology 4.01
Merlin S. Bergdoll32
Estimated H-index: 32
(UW: University of Wisconsin-Madison)
The staphylococcal enterotoxins are relatively low molecular weight proteins, 27000 to 29000 Da (Bergdoll, 1979). They are produced by the staphylococci, primarily Staphylococcus aureus, although the newer species, Staphylococcus intermedius and Staphylococcus hyicus have been reported to be enterotoxigenic (Adesiyun et al., 1984; Fukuda et al., 1984). The guideline followed for many years in the Food Research Institute to determine whether staphylococci might produce enterotoxin was to determin...
Published on Jan 1, 1983in Annals of Borno
Resultats d'une enquete de consommation realisee a Maiduguri (Nigeria, Borno), portant sur les habitudes, les attitudes et les preferences concernant le suya (viande grillee preparee et vendue la plupart du temps dans la rue)
Published on Jun 1, 1975in Journal of milk and food technology
Paul J. Pace4
Estimated H-index: 4
Surveillance of seven types of delicatessen salads (chicken, egg, ham, macaroni, American potato, shrimp, and tuna) was conducted from March through July, 1974. Liver spread and sandwich spread were included in the sampling. Products were obtained from approximately 150 retail establishments. A separate surveillance of one central production unit and approximately 18 retail establishments, which it supplied, was also conducted. Twenty six percent to 85% of samples of products obtained from gener...
Published on May 1, 1975in Taxon 3.82
R. E. T. Buchanan1
Estimated H-index: 1
,
N. E. Gibbons1
Estimated H-index: 1
,
Bergey1
Estimated H-index: 1
Cited By25
Newest
Published on Sep 20, 2016in Journal of Culinary Science & Technology
Samuel Ayofemi Olalekan Adeyeye5
Estimated H-index: 5
(FUNAAB: Federal University of Agriculture, Abeokuta)
ABSTRACTThis study assessed the effect of processing methods on quality and safety of suya. Fresh cow meat was obtained from Bodija abattoir in Ibadan, Oyo State, Nigeria, and the meat samples were divided into three batches, dressed, marinated, and then grilled using three methods, traditional suya smoker (TSS), electric grilling machine (EGM), and hot air oven (HAO). The samples were analyzed for proximate composition (moisture, protein, fat, crude fibre, and ash), rancidity indices (peroxide ...
Published on May 1, 2016in Food Control 4.25
Amel Rehaiem2
Estimated H-index: 2
(Tunis University),
Imene Fhoula4
Estimated H-index: 4
+ 3 AuthorsHadda-Imene Ouzari2
Estimated H-index: 2
Abstract In this study, a total of 100 fermented food products including dairy (Lben, Rayeb, Rigouta, and Jben) olive and vegetable products, harvested in Northwestern Tunisia, were investigated for the presence of Enterococcus spp. Our results showed high levels of contamination with Enterococcus spp., identified according to standard bacteriological, biochemical and phenotypic criteria. 143 isolates were recovered; E. faecium (46.15%) was the predominant species, followed by E. faecalis (27.27...
Olasunmbo A. Ajayi2
Estimated H-index: 2
,
Jacob O. Oluwoye2
Estimated H-index: 2
Street vended foods are the vehicle of pathogens transmission resulting in foodborne diseases. The purpose of this paper is to propose a conceptual public health risks framework of consuming road vended foods based on detailed review of existing literature in developing countries. Although street food is enjoying a wide range of acceptability, microorganisms from the genus Campylobacter, Clostridium, Salmonella, Escherichia, Listeria, Shigella, Yersinia, Vibrio, Staphylococcus and Norovirus are ...
Published on Jan 23, 2015
Ali Abdulrahman Ali1
Estimated H-index: 1
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Mohammed Adamu Milala1
Estimated H-index: 1
,
Isa Adamu Gulani1
Estimated H-index: 1
The study assessed the antimicrobial activity of crude bromelain extracted from pineapple fruit (Ananas comosus L.) on some microorganisms isolated from fresh and overnight meat at different temperatures and pH. Bromelain was extracted from pineapple fruit by homogenizing in cold phosphate buffer solution. Crude bromelain was estimated by Bradford method and the enzyme was assayed by the casein digestion method. Six bacteria namely, Proteus spp, Corynebacterium spp, B. subtilis, S. pyogenes and ...
Published on Jan 1, 2015in British microbiology research journal
Yetunde E. Alozie1
Estimated H-index: 1
,
Comfort U. Sonye1
Estimated H-index: 1
This study was designed to evaluate the antimicrobial potentials of ethanol and aqueous extracts of Moringa oleifera against microorganisms isolated from beef offal. The beef offal samples (liver, kidney and intestine) were purchased from an abattoir in Port Harcourt while the Moringa oleifera leaves were harvested from the farm, Rivers State University of Science a nd T echnology, Port Harcourt. Plating was done using the spread plate method while test for inhibitory potential was done using di...
Published on Jan 1, 2015
Lovet T Kigigha1
Estimated H-index: 1
(Niger Delta University),
Sylvester Chibueze Izah10
Estimated H-index: 10
(Niger Delta University),
Harmony Oroma Ovunda (Niger Delta University)
This study assessed the microbial quality of suya sold in Yenagoa metropolis, Nigeria. Triplicate sample of suya were purchased from six communities in Yenagoa metropolis. Standard microbiological procedures were used for determining the microbial diversity and density. Results for the total heterotrophic bacteria, total coliform and total fungi ranged from 3.93 – 4.98, 2.94– 3.33 and 2.84 – 3.48 Log cfu/g, respectively. Analysis of variance showed that there were no significance differences (P>...
Published on Mar 5, 2014in African Journal of Microbiology Research
Alicja Migowska-Calik1
Estimated H-index: 1
,
Małgorzata Gomółka-Pawlicka3
Estimated H-index: 3
+ 1 AuthorsTomasz Lachowicz1
Estimated H-index: 1
Traditional meat products, particularly cured meat products, represent a specific group of products with large consumers in many countries of the world. The methods of producing them, depending on the country and region from which they originate, make them significantly different from their industrially produced equivalents; they may influence the microbiological quality of such products, making their health safety significant. The aim of this study is to determine the microbiological quality of...
Published on Mar 1, 2014in Annals of Microbiology 1.43
Fifi M. Reda2
Estimated H-index: 2
(Zagazig University)
Raw minced meat samples (25) were randomly collected from different slaughterhouses in Dakhlia and Sharkyia Governorates, Egypt. One hundred and fifty Bacillus species related to the cereus group were isolated from the collected meat samples using Mannitol Yolk Polymyxin (MYP) agar plates. Purified bacterial cultures were then tested for their virulence factors with respect to hemolysin, protease and lecithinase. Of the tested Bacillus strains (150), 81, 95.3 and 76 % of total tested Bacillus st...