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. During the course of this research work, there was constant power failure and this possessed a problem to incubation. Suya meat is a boneless lean meat of mutton, beef, goat or chicken meat staked on sticks, coated with its sauces, oiled and then roasted over wood using a fire from charcoal. As a result of this, the prevention of contamination of food is to be adhered to. Antioxidant effect is produced by the phenolic deposite unto the product.
Ensuring that during preparation, food in the danger zone should be eliminated as fast as possible. Biochemical test were carried out to confirm the particular bacteria present. As a result of this, the prevention of contamination of food is to be adhered to. 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. For instance staphylococcus aureus produce air exotizcin and can with stand temperature of c for 30 minutes. DO NOT copy word for word. The result revealed that the hygienic condition of the meat have fallen below acceptable standard for human comsumption.
Nonetheless, traditional vaporous smoking of meat products has often been replaced by use of natural liquid smoke flavourings Yabiku, Martins, and Takahashi, ; Yetim, This can be achieved by. 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.
It is one of the most popul Keeping high risk food at high temperature that will inhibit the growth of bacteria mea.
Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat
This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil.
During the course of project work, constant power failure was experienced and this possessed a problem to media preparation and incubation. Beef have been the major supply of meat in Nigeria as a result of extensive and semi-intensive cattle production system in Nigeria by Fulani and Hausa people of the northern Nigeria.
This work will x-ray the following objectives below: It is that part of animal that provides major source of protein in west African food. Cured smoked tongue has high biological and economical value and relies heavily on conventional processing procedures. Animal by-products with economic value obtained from animals are classified as ether edible or inedible food merchandises for human consumption.
MICROBIAL PROFILE OF SUYA MEAT IN ENUGU STATE
They are capable of causing illness. This work is aimed at determining the microbial quality of suya meat sold in Enugu and has the following objectives:.
DO NOT copy word for word. 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 storage. 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. 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.
ISOLATION AND CHARACTERISATION OF BACTERIA ON HAWKED SUYA MEAT – Research Materials Website
You are reading project material titled: In meat processing, it is highly desirable to reassess the potential tissues for making edible and attractive foods reeview the substantial amount of slaughterhouse products that are often wasted. If found to be effective on meat, the use of E. According to clerenceet al.
It is a popular, traditionally processed meat product that is served hot and sold along streets, at clubs, picnics centers, and restaurants and within institutions. Meat could be traced back to human history, then when primitive men use raw flesh of dead animals, but as man developed, he domesticated as well as wild animals.
This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, which were bought in full from the sellers and was collected in raps of aluminum foil.
The prime cuts apart from resulting from resulting in the product with price might not be better than the cuts from less choice parts of the carcass in terms of product yield and eating qualities.
This allows the meat to get dried properly with the right taste before is gold to the consumers. This will help in increasing the health awareness of the public on the damages of eating hawked Suya meat. Due to the chemical composition and characteristic, meat are highly perishable food which provides excellent source of growth of many hazardous microorganisms that can cause infection in human and also lead to meat spoilage and economic loss.
The smoke produced as a number of effects including preservative effect resulting from the deposition of organic compounds all presents in the smoked product Suya meat. Ensuring that during preparation, food in the danger zone should be eliminated as fast as possible. To isolate, characterise and identify microbial species associated with Suya meat. Joe Project Store Item Type: Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat smoke meat.
HI Hawked suya meat sold around ESBS, metropolies contain micro organisms but the load is not enough to cause disease. Meat is the most perishable of all important food since it contains sufficient nutrient need to support the growth of microorganisms Magnus,