Evaluation of Suya (Tsire) – An Intermediate Moisture Meat Product in Ogun State, Nigeria

Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.

doi:10.5539/jfr.v2n1p87

Cited by 14 publications

(9 citation statements)

References 8 publications

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“…One major animal product that has received attention over the years is meat. Though highly nutritious because of its high biological value protein [8], meat provides a veritable medium for the growth and multiplication of micro-organisms, making it highly perishable, poisonous and unfit for human consumption when contaminated with microbes [34]. This becomes more evident considering the inadequate refrigeration facilities for optimal preservation of meat coupled with erratic power supply that characterizes most developing countries, particularly Nigeria.…”

Section: Introductionmentioning

confidence: 99%

Foodborne Pathogens on Meat Stored in Major Central Cold Rooms in Ibadan and their Susceptibility to Antimicrobial Agents

2020

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AbstractFoodborne pathogens are the leading cause of illness and death in developing countries and are often associated with poor hygiene and unsafe food storage conditions. Using central cold rooms with alternate power supply in preserving meats due to erratic power supply is common among meat traders in Nigeria. However, the public health safety of the operations of this practice remains un-investigated. We conducted a microbial assessment of aseptically collected meat swabs from three selected major cold rooms in Ibadan for Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and Escherichia coli using standard procedures. Antibiotic susceptibility was determined using 14 different antibiotics at standard concentrations following Kirby-Bauer Assays. The data were analysed with Stata 12.0 using bivariate and logistic regression analyses. Of 180 meat swabs collected, 42.2 % were positive for S. aureus, 22.2 % for L. monocytogenes, 20.0 % for Salmonella spp. and 6.7 % for E. coli. All of the isolates exhibited total resistance to seven of the antibiotics. Escherichia coli showed the highest resistance to 12 antibiotics, followed by Salmonella spp. (11 antibiotics), L. monocytogenes (10 antibiotics) and S. aureus (7 antibiotics). Sampling locations were significantly associated with the prevalence of L. monocytogenes (P = 0.008) and S. aureus (P = 0.000), but not with Salmonella spp. (P = 0.435) or E. coli (P = 0.117). The study revealed a heavy microbial contamination with major foodborne pathogens characterized by a high level of antibiotic resistance. These findings portend that the current operations associated with the practice of using central cold rooms in meat preservation in Nigeria undermine public health safety and need to be urgently addressed.

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Section: Introductionmentioning

confidence: 99%

Foodborne Pathogens on Meat Stored in Major Central Cold Rooms in Ibadan and their Susceptibility to Antimicrobial Agents

2020

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“…The control treatment (T0) showed the least (p<0.05) aerobic and anaerobic bacteria while treatments T1, T2, T3 and T4 gave higher (p<0.05) numbers of these bacteria, but coliform bacteria were higher (p<0.05) in T0 than in T1, T2, T3 and T4, however, T2 and T4 gave higher (p<0.05) fungal load than in T1, T3 and T0 with least (p<0.05) of fungal count. Apata et al (2013) reported that both aerobic and anaerobic bacteria proliferate at best conducive environment which in this case is fermentation. It appeared that coliform bacteria could not favourably compete with these microbes but could only survived more on untreated beef (T0) hence its larger population on control treatment.…”

Section: Resultsmentioning

confidence: 98%

Utilization and Influence of Condiments Prepared From Fermented Legumes on Quality Profile of Meat

Apata¹,

Eniolorunda²,

Apata³

et al. 2014

JFR

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This study was conducted to investigate the utilization and influence of condiments prepared from four fermented legumes; African locust-bean (Parkia biglobosa), melon seeds (Citrullus vulgaris), soybean (Glycine max) and cotton seeds (Malvaceae gossypium). They were processed, dried, milled and 25% solution of each condiment was made using purified water. 200 g fresh beef from the thigh cut of White Fulani bull (Bos indicus) was purchased, divided into 4 parts of 50 g and 20 ml of condiments solution was injected into each beef with a syringe and needle each condiment and 50 g beef constituted a treatment thus; TO = control (No condiment), TI = Beef steak + locust bean condiment, T2 = Beef + melon seeds condiment, T3 = Beef + soybean condiment, T4 = Beef + cotton seeds condiment. The injected beef steaks were wrapped in foil paper and broiled in oven at 170 ºC for 20 mins. Data were collected on physicochemical, microbiological and sensory properties of processed beef and were subjected to analysis of variance (ANOVA) at p = 0.05 in a completely randomized design experiment. The results showed that cooking loss and shear force were lower in TI, while water holding capacity (WHC) and yield were higher. Protein and ash were high in TI followed by T3 while fat and fibre were significantly lower. Aerobic and anaerobic bacteria were significantly the same across the treatments while coliform and fungal counts were lower except in T2 and T4. Treatment1 was adjudged higher in all the eating qualities except colour and was well accepted. It is therefore, recommended that locust bean condiment be used in processing meat followed by soybean condiment. However, further investigation should be carried out on varied levels of locust bean condiment to determine the level that will give better colour which can improve the meat product acceptability and consumption.

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“…The contamination of ready-to-eat meat products is a common phenomenon in Nigeria that has been reported by many researchers (Chukwu & Imodiboh, 2009;Fonkem et al, 2010;Salihu et al, 2010;Iheagwara & Okonkwo, 2016). Suya is normally sold wrapped in old newspaper, which has been criticized for serving as a possible source of contamination (Apata et al, 2013). Tapeworm (Taenia saginata) from infested beef has been found to survive the temperatures used in preparing Suya and remain viable to infect humans (Mosimabale & Belino, 1980).…”

Section: Risk Sources and Public Health Implicationsmentioning

confidence: 99%

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

Okhuebor

Izevbuwa

2020

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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.

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Evaluation of Suya (Tsire) – An Intermediate Moisture Meat Product in Ogun State, Nigeria

Cited by 14 publications

References 8 publications

Foodborne Pathogens on Meat Stored in Major Central Cold Rooms in Ibadan and their Susceptibility to Antimicrobial Agents

Foodborne Pathogens on Meat Stored in Major Central Cold Rooms in Ibadan and their Susceptibility to Antimicrobial Agents

Utilization and Influence of Condiments Prepared From Fermented Legumes on Quality Profile of Meat

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

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