ABSTRACT

Suya (a ready to eat smoked beef) is known for its proteins and health benefit. In an attempt to evaluate the safety in consumption of suya sold within Benin Metropolis, Edo State, Nigeria. Samples were obtained from five different locations and analyzed in the laboratory using standard laboratory methods. The samples recorded total heterotrophic bacterial growth in the range of 3.763428±3.30 to 4.428135±1.50 (Log₁₀ Cfu/g). However the Total Coliform Count (TCC) ranged from 2.90309±0.50 to 3.694605±0.50 (Log₁₀ Cfu/g) and the total fungi count (Log₁₀ Cfu/g) ranges from 3.161368±3.33 to 3.342423±2.50 (Log₁₀ Cfu/g). After morphological and biochemical characterization, Escherichia coli, Pseudomonas sp., Staphylococcus aureus, Shigella sp., Salmonella sp. and Bacillus sp. and the fungi species obtained in this study include Aspergillus niger, Mucor sp. and Penicillium sp. The results also buttressed the need to educate suya vendors on personal sanitation practices during handling of products, and to make them understand the health hazards associated with the contaminated food when handled poorly. Hence the need for regular monitoring of various meat products cannot be over emphasized.