ABSTRACT
Scientific studies on Nigerian ready-to-eat beef, or "suya," are raising a number of public health issues because of the bacteria connected to these items. The objectives of the study were to assess the safety profile of "suya" meat, isolate and identify the enteric bacterial infections linked to it, and determine the antibacterial properties of Tetrapleura Tetraptera extracts. Biochemical tests were used to identify and isolate 24 samples—12 smoked and 12 unsmoked—that were gathered from 4 distinct outlets. For further identification, biochemical tests such as the hydrogen sulphide formation (H2S) test, TSI test, potassium hydroxide (KOH) test, catalase test, indole test, citrate test, oxidase test, motility test, urease test, glucose test, sucrose test, lactose test, mannitol test, gas formation test, and hydrogen sulphide formation (H2S) test were performed. Zones of inhibition were seen in Klebsiella oxytoca and Morganella sp. while extracting a mixture from Tetrapleura tetraptera at 100% concentration. Morganella sp., Escherichia coli, Klebsiella oxytoca, and Enterobacter aerogenes are among the discovered isolates of enteric bacteria. Such organisms' presence in suya poses a threat to food safety, necessitating an immediate response to educate suya farmers about the risks, Critical Control Points, and value of good personal hygiene and a clean environment. All things considered, this study presents significant new insights into preventing foodborne illnesses and advancing food safety while taking into account a well-known culinary tradition.
