Pages: (62-68 )
Abstract
In this mini-survey, 20 samples of suya (n=14) and condiment (n=6) purchased from three suya vendors within Ilishan Remo, Ogun State, between February and March 2018 were assessed for their safety in terms of the presence of pathogenic bacteria and parasites. Bacteriological analysis of the suya and condiment samples was carried out on a set of media (MacConkey agar, eosin methylene blue agar, sorbitol MacConkey agar and blood agar) while isolation of parasites was conducted by steeping the samples in normal saline for 1 h followed by a centrifugation mini-step. The resulting residue was stained with Lugol’s iodine and scanned microscopically (×40). Escherichia coli (including suspected O157:H7 strains), other Enterobacteriaceae and the cysts of Entamoeba histolytica were present in the suya samples and their condiments. The co-occurrence of pathogenic bacteria and parasites in the investigated samples necessitates intentional efforts towards educating suya vendors on proper food handling and good hygiene practices in view of the widespread consumption of suya.
Keywords: Entamoeba histolytica, Escherichia coli, food safety, microbiological safety, public health, suya.,