PREVALENCE OF ENTERIC BACTERIA IN READY TO EAT SUYA MEAT AND ANTIBACTERIAL ACTIVITY OF Tetrapluera tetraptera

ABSTRACT

The aim of this study was to isolate, identify and determine the prevalence of Enteric bacteria in suya meat and the antibacterial activity of Tetrapluera tetraptera (Gum tree) Pod extract and antibiotics combination. The suya samples (smoked and unsmoked) used were gotten from 4 different locations and 3 vendors each in Benin City, Edo State, Nigeria. A total of 24 suya samples were collected (12 smoked and 12 unsmoked). 70% ethanol solvent was used for the extraction of the bioactive compounds in the Pod of the plant used. Isolation of enteric bacteria was carried out using Standard Operational Microbiological methods and identification of these enteric bacteria isolated in this study were determined following Gram staining, differentials and biochemical tests such as Eosin Methylene Blue test, catalase test, citrate test, etc. The enteric organisms isolated were Klebsiella oxytoca, Morganella spp, Escherichia coli and Enterobacter aeruginosa. The concentrations of enteric bacteria in the sampled suya ranges between 2.47 + 0.01 cfu/g – 4.36 + 0.01 cfu/g in unsmoked suya meat and between 1.00 + 0.00 cfu/g – 2.93 + 0.01 cfu/g in smoked suya meat and the concentrations of coliforms in the sampled suya ranges between 2.06 + 0.08 cfu/g – 3.92 + 0.01 cfu/g in unsmoked suya meat and between 1.00 + 0.00 cfu/g – 2.91 + 0.01 cfu/g in smoked suya meat. The effect of mild heat on suya meat is evident in the difference in concentration of bacteria and coliforms in the smoked and unsmoked suya. The study recorded Escherichia coli and Klebsiella oxytoca with the highest MIC and Enterobacter aerogenes with the least MIC. It was shown that the pod extract and antibiotics combination yielded 0% MBC on the isolated organisms. Overall, Tetrapleura tetraptera can be utilized in the development of antibiotics, as evidenced by the zone of inhibition that was observed. Personal Hygiene and Good Sanitation Practices are important to curb the levels of infections caused by enteric bacteria through consumption of Suya meat.