ABSTRACT
This project was carried out to evaluate the prevalence of Enteric bacteria in ready to eat suya and the antibacterial activity of Tetrapleura tetraptera [Gum tree] pod and root extract and antibiotics combination . The aim and objectives of this research is to identify enteric bacteria, to determine effect of smoking in meat, to determine effect of antibiotics susceptibility on isolate and to determine effect of gum tree pod and root with antibiotics combination on bacteria. Samples of suya were obtained from four different locations in Benin City Edo State and the Tetrapleura tetraptera plant was obtained from a market in Benin City. Twenty four Suya samples 12 unsmoked and 12 smoked. Standard microbiological methods were used to isolate the bacteria and phenotypic factors were determined using Gram staining technique and Eosin Methylene blue agar [EMB]. Biochemical test including; 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, hydrogen sulphide formation (H2S) test and TSI test were carried out for further identification of the isolates. The results in figure 1 and figure 2 revealed that the total coliform count for unsmoked Suya sample ranged from 2.06 × 10^1 ± 0.08 to 3.92 × 10^2 ± 0.01 cfu/ml. While the total coliform count for smoked Suya sample ranged from 1.0 × 10^1 ± 0.00 to 2.91 × 10^1 ± 0.01 cfu/ml. The identified enteric bacteria isolates include; Escherischia coli, Klebsiella oxytoca, Enterobacter aerogenes and Morganella sp. The Antibacterial susceptibility result of using the Tetrapluera tetraptera (gum tree) pod and root extract combination showed that the zones of inhibition for the Enteric isolates for E. coli, Klebsiella oxytoca, Enterobacter sp, Morganella sp, were 0.00mm, 0.00mm, 0.00mm and 0.00mm respectively. This indicates that the enteric bacteria isolates showed no susceptibility to the pod and root extract and antibiotics combination at all concentration [100%, xi 75%, 50% and 25%]. 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.
