ABSTRACT
This study was aimed at determining the combinational effects of leaf, pod, and root of Tetrapleural tetraptera with antibiotics (Ciprofloxacin) on bacterial isolates from Suya. Isolates were Pseudomonas aeruginosa, Bacillus subtilis, Klebsiella oxytoca, and Enterobacter aerogenes. Table 1, showing the Phytochemical screening of the plant extract ( pod, leaf and root) showed the presence of Alkanoid, Glycosides, Phenols, Terpanoids and Saponin in all three extracts with the absence of Flavanoids, Steroids and Tannins in pod and root. Morphological characterization, Gram staining, Citrate, Sugar Fermentation Test, Oxidase test and other confirmatory tests were done on all bacterial isolates, with Enterobacter aerogenes being Gram negative, Citrate positive, undulate, flat and cream in colour on Eosin Methylene Blue as shown in Table 4.2. The lowest concentration of the ethanoic extract with citrofloxacin to inhibit the growth of all isolates (Klebisella oxytoca, Enterobacter sp., Bacillus subtillis and Pseudomonas aruginosa) when exposed to extracts of Tetrapleura tetraptera and Ciprofloxacin to be 50% as shown in Figure 4.2. Good manufacturing practices is necessary for the production of suya products. It is recommended that suya vendors should be taught good hygiene practices in order to keep their product safe from microbial contamination. These products should not be exposed to dust in the environment. Furthermore, appropriate packaging materials and sufficient heat should be applied to eliminate presence of bacteria in the raw meat. The environment where suya are prepared, together with the suya processors and equipment could be sources of microbial contamination. There is need to ensure personal hygiene among the suya processors.
