EGBEBI, A.O and SEIDU K.T
Ready to eat suya (dried smoked meat) samples were collected from suya processors in four different locations within Ado-Ekiti and Akure, two state capitals in South West, Nigeria. Studies on the microbiological quality of suya was carried out. The moisture contents ranged from 47.80 to 50.00% (Ado) and 46.50 to 52.01% (Akure). The bacteria counts for the samples were 0.30 – 0.4 × 105 cfu/g (Ado) and 0.3 – 0.85 × 105 cfu/g (Akure) while fungi counts; ranged from 0.10 – 0.2 × 105 cfu /g (Ado) and 0.10 – 0.22 × 105 cfu/g (Akure). Fifteen (15) general of microflora were isolated, characterized and identified. The isolated were eight (8) bacteria, four (4) molds and three (3) yeast. The following species recorded maximum percentage occurrence; Staphylococcus, coliforms and Aspergillus spp. The isolation of probable potential pathogens from suya samples analyzed is of public health significance.
