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ABSTRACT
Ready-to-eat foods are a convenient and popular choice for consumers, offering a quick and easy meal option. Suya, a traditional Nigerian delicacy, consists of skewered and grilled meat coated with a spice mix. However, the consumption of ready-to-eat foods poses a potential health risk due to the presence of enteric bacteria, which can cause foodborne illnesses. The aim and objectives of this research is To identify the prevalence of enteric bacteria in ready-to-eat suya meat and the antibacterial activity of Tetrapleura tetraptera (gum tree) root extract and antibiotics combination. To determine enteric bacteria prevalence in ready-to-eat suya meat, to ascertain the effect of smoking on the enteric bacteria burden in ready-to-eat suya meat, to establish the effect of the antibiotics on the isolates, to determine the combinational effects of Tetrapleura tetraptera (gum tree) root extract and antibiotics on the isolates. The Total coliform bacteria for unsmoked and smoked was done and represented in Figure 1 and 2 the values range from 1.0 cfu/g- 2.9cfu/g and 2.48cfu/g – 4.37cfu/g respectively all the bacteria used during the course of this study were obtained from the isolation and identification of enteric bacteria found in the ready to eat suya meat. Table 2 displyed t he zone of inhibition with ciprofloxacin for Escherichia coli, Klebsiella oxytoca, Enterobacter aerogenes, and Morganella spp was 37mm, 30mm, 30mm, 33mm respectively. Table 4 shows the zone of inhibition exhibited by Escherichia coli, Klebsiella oxytoca, Enterobacter aerogenes, and Morganella spp when exposed to aqueous root extracts of Tetrapleura tetraptera and Ciprofloxacin. Enterobacter aerogenes showed susceptibility with 9.00mm at 100% concentration and 8.33mm at 75% concentration while Escherichia coli, Klebsiella oxytoca and Morganella spp showed no inhibition to the root extract and antibiotics combination. Good Manufacturing Practices is necessary for the production of Suya meat. It is recommended that suya vendors should be taught good hygiene practices in order to keep their products safe from microbial contamination.
