Microbiology Department, University of Agriculture, P.M.B 2240, Abeokuta, Ogun state, Nigeria; Department of Catering and Hotel Management, Yaba College of Technology, Yaba, Lagos State, Nigeria
Olayinka, M.O., Microbiology Department, University of Agriculture, P.M.B 2240, Abeokuta, Ogun state, Nigeria; Temitope, O.A., Department of Catering and Hotel Management, Yaba College of Technology, Yaba, Lagos State, Nigeria; Innocent, D.C., Microbiology Department, University of Agriculture, P.M.B 2240, Abeokuta, Ogun state, Nigeria
Suya is a popular spicy roasted meat product in Nigeria. Ready-to-eat Suya samples were collected from six 'Suya spots' serving at least 240 consumers in 6 selected cities within south-western Nigeria. On-line process monitoring and sampling during processing was used to identify the Critical Control Points and evaluate microbiological hazards. Microbiological analyses of 144 samples of Suya, processing water, meat processing slabs, utensils, spices and raw meat revealed contamination with potential pathogens such as Bacillus cereus, Staphylococcus aureus, salmonellae and aflatoxigenic molds (Aspergillus flavus and Aspergillus parasiticus) from utensils and hands of the producers during slicing, staking onto sticks, spicing and holding at ambient temperature (28 ± 2°C). Aerobic mesophilic counts were in the order of 105 cfu with the highest value (7.17) observed in the packaging material and the lowest value (1.47) observed in the processing water. The raw meat samples and processing slabs recorded counts in the same range (above 5.5). Occurrence of such organisms in ready-to-eat food constitutes a food safety issue which calls for urgent response in the education of Suya producers on the hazards, Critical Control Points and the importance of personal hygiene and clean environment. Critical limits for the Critical Control Points identified in this study are proposed. © 2008 Academic Journals.