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Bacterial burden of suya and suya spice ingredients sold in some parts of port Harcourt, Nigeria

Author: 
Amala, Smart Enoch and Onwuli, Dodatus Onukwufor
Subject Area: 
Health Sciences
Abstract: 

Samples of ready to eat suya and suya spice ingredients obtained from suya sellers in five zones of Port Harcourt were examined to assess their bacterial burden. The mean colonial counts from the suya samples were: Diobu; 4.71 cfu/g, Rumuokuta; 4.53 cfu/g, Rumueme; 4.33 cfu/g, Rumuokoro; 4.87 cfu/g and Rumuola; 4.85 cfu/g; while the mean colonial counts from suya spiced ingredients were: Diobu 5.81 cfu/g, Rumokuta 5.29 cfu/g, Rumueme 5.32 cfu/g, Rumuokoro 5.78 cfu/g and Rumuola 5.81cfu/g. From the r+esults, four genera of bacteria were isolated from roasted suya meats and five genera of bacteria from suya spice ingredients. Statistical analysis did not show significant difference at P>0.05 in mean counts of bacteria from suya and suya spice ingredients sold at different locations. Suya and suya spice ingredients sold in the above parts of Port Harcourt are bacteriologically unsafe; the isolation of possible potential pathogens are of public health concern.

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