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LITERATURE REVIEW ON SUYA MEAT

The hawked saya 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. This will help in increasing the health awareness of the public on the damages of eating hawked Suya meat. The microbial loading meat and meat product increases as long as growth conditions are favourable and these factors inducing microbial growth include temperature, water activity, ph, acidity, gaseous requirement, nutrient and competition of microbes for the nutrient. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes. Food health problem with consequent economic reduction. HI Hawked suya meat sold around ESBS, metropolies contain micro organisms but the load is not enough to cause disease.

The high ultimate Ph of meat generally makes it very susceptible to microbial growth even under the best handling or manufacturing conditions and practice Hedrick et al. Similarly, it has been reported as ideal forth growth of a wide range of spoilage bacteria May et al. The victim suffering from obdouninal pain and diarrhea with more vomiting thus diarrhea usually manifest the illness, which when unitreat individual in case where it does not result to death it had to unnecessary expanses in seeking medical advice. During the course of this research work, there was constant power failure and this possessed a problem to incubation. 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 damger zone foras short time as possible. As a result of this, the prevention of contamination of food is to be adhered to.

MICROBIAL PROFILE OF SUYA MEAT Microbiology Project Topics

Discussion, Conclusion, Recommendation And References. Net under Project Topics and Materials. This work will x-ray the following objectives below: Similarly, it has been reported as ideal forth growth of a wide range of spoilage bacteria May et al. Ensuring that during preparation, food in the danger zone should be eliminated as fast as possible.

  SUNY FARMINGDALE ESSAY

The microbial loading meat and meat product increases as long as growth conditions are favourable and these factors inducing microbial growth include temperature, water activity, ph, acidity, gaseous requirement, nutrient and competition of microbes for the nutrient. Accurate information on the prevalence and impact of foodborne disease are lacking. According to Austin Kleon “All creative work builds on what came before”.

literature review on suya meat

In Nigerian, exact statistics of storage losses of smoked meat is not available, but observations reveal that post processing losses of smoked meat do occur during lierature. During the course of project work, constant power failure was experienced and this possessed a problem to media preparation and incubation.

ISOLATION AND CHARACTERISATION OF BACTERIA ON HAWKED SUYA MEAT – Research Materials Website

Discrete bacteria colonies were observed and each colomy was gram stained and examined microscopically. The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is later oven driedor over local source of heart. Hence the need to carry out the present investigation. When ingested, if cause intoxication manifesting in hours with acute diarrhoes vomiting and gastroenteritis lasting.

Meat is the most perishable of all important food since it contains sufficient nutrient need to support the growth of microorganisms Magnus, The intensity of the signs and symptoms may vary with the amount eeview contaminated food ingested and susceptibility of the individuals the toxins clearance et al. The meay work would have covered the whole of Enugu urban but it was not possible due to financial and time constraints. Most towns and cities suya is the most common delicacy at night and mostly served at parties.

If found to be effective on meat, the use of E. Not what you were looking for?

Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat

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. The fact that there are sporadic cases of inflammation of the stomach and the intestines that the product indeed constitute a food safety risk Odusole and Akinyanju ; Inyanget al. Sjya is a major source of protein and have valuable qualities of vitamins for most suuya in many parts of the world, thus they are essential for the growth, repair and maintenance of body cells which is necessary for our everyday activities.

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literature review on suya meat

The total viable bacterial counts ranged from 1. The research work lliterature limited to the isolation usya characterization of bacteria associated with hawked Suya meat sold around Bori, Rivers state. 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 worn and it will also enable us to be aware of various pathogenic organic and infection they transmit through food Suya meat.

literature review on suya meat

It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes. Biochemical test were carried out to confirm the particular bacteria present.

Meat is the flesh of animals which serves as food; it is obtained from sheep, cattle, goat and swine Hamman, It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes.

This can be achieved by 1. Related Project Materials 1. Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. Meanwhilewho evaluated the microbial hazards associated with processing of Suya meat, reported that water processing, meat processing slabs, utensils, spices and raw material revealed contamination with potential pathogens such as Bacillus cereus, staphylococcus aureus, salmonella species etc.

The result revealed that the hygienic condition of the meat have fallen below acceptable standard for human comsumption.

They are capable of causing illness. Most at this microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat.