A Review of Street Grilled Meat (Suya) in Benin City, Nigeria: A Potential Public Health Risk

Abstract

Suya originated in the northern parts of Nigeria is ready to eat grilled skewered meat products prepared in different forms spiced with locally sourced, commonly produced by the Hausas in Northern Nigeria. It has permeated Nigerian society, being affordable for all and available everywhere. It is produced from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavourings followed by roasting around a glowing charcoal fire. It’s generally made with skewered beef, ram, or chicken. Innards such as kidney, liver, and tripe are also used. Suya are of three main forms namely Tsire, Kilishi, and Balangu, and Tsire is the most commonly preferred. In Benin City, which is located in the southern part of Nigeria, Suya has become a very common street food delicacy scattered most major areas and are sold mostly in the evening time, only very few vendors will sell Suya in the day time. Concerns have been raised in many research regarding the public health risk of consuming suya, part of which is food poisoning, as a result microbial contamination such as Bacillus cereus, Staphylococcus aureus, aflatoxigenic molds, Staphylococcus epidermidis, Proteus vulgaris, Klebseilla pneumoniae, Escherichia coli, Candida spp., Salmonella enteritica and Enterobacter spp. Trace metals such as zinc, lead, manganese, iron, and copper have been observed in suya in concentrations exceeding recommended tolerable upper intake levels which can consequently cause serious long term health issues. This study reviews the potential public health risk of consuming street grilled meat (Suya) in Benin City.

Bacteriological Analysis of Ready to Eat Suya Meat Sold In Adolor and Oluku Area of Benin City, Nigeria

“…(Agbo et al, 2016). Furthermore, it was observed that Adolor is a busier neighbourhood than Oluku, so the increased traffic in Adolor may have contributed significantly in the contamination of the suya meat (Okhuebor and Izevbuwa, 2020). The bacterial species identified in this investigation have been linked to issues like food deterioration, foodborne infections, and food intoxications.…”