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ABSTRACT This study was carried out to evaluate the prevalence of enteric bacteria in ready-to-eat Suya and the antibacterial activity of Tetrapluera tetrapthera (gum tree) leaf and root extract combination on these isolates. Twenty four Suya samples (12 unsmoked and 12 smoked) were obtained were obtained from 4 different locations in Benin City. Standard microbiological method was used for isolation and enumeration of enteric bacteria. The bacteria were identified using cultural and biochemical technique. Maceration/decoction method was used for extraction of roots and leaves of T. tetraptera using 70% ethanol solvent. The qualitative phytochemical screening showed that leaves and roots of T. tetraptera had saponins, terpenoids, phenols and glycosides. Kirby Bauer disk diffusion test was used for evaluating the antibacterial sensitivity of plant extract against the enteric bacterial isolates. The results revealed that the total coliform count for unsmoked Suya sample ranged from log10 2.06 + 0.08 cfu/g to log10 3.92 + 0.01 cfu/g. While the total coliform count for smoked Suya sample ranged from log10 1.0 + 0.00 cfu/g to log10 2.91 + 0.01 cfu/g. The identified enteric bacterial isolates include; Escherischia coli, Klebsiella oxytoca, Enterobacter aerogenes and Morganella sp. The Antibacterial sensitivity result using Tetrapluera tetrapthera (gum tree) leaf and root extract combination showed that the zones of inhibition for the Klebsiella oxytoca and Morganella sp. to be 8.00mm and 7.0mm respectively. Enterobacter and E. coli showed no sensitivity to Tetrapleura tetraptera extract combination. The MIC of the extract for Morganella sp. and Klebsiella oxytoca were 100% concentration. The extract had no bactericidal effect on the isolated enteric bacteria. This study emphasizes the value of following good hygiene and food safety procedures when preparing and eating ready-to-eat suya. It draws attention to Tetrapleura tetraptera leaf and root extract's potential as organic antibacterial agents against enteric bacteria and suggests they might be used in food preservation techniques.
