ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA MEAT SOLD IN KAURA NAMODA METROPOLIS, ZAMFARA STATE, NIGERIA

Abstract

Street-hawked roasted meat (suya) is generally consumed in Northern Nigeria due to its affordability, nutritious and readily available. Conversely, poor hygiene during preparation, handling and vending can expose consumers to foodborne pathogens and antibiotic-resistant bacteria. This study examined the bacterial contamination and antibiotic susceptibility patterns of bacteria isolated from hawked roasted meat sold in Kaura Namoda Metropolis, Zamfara State, Nigeria. A total of twenty-five roasted meat samples were randomly obtained from 5 major hawking locations. Microbiological techniques were used for isolation and identification of bacterial using colony morphology, Gram staining techniques, and biochemical tests, whereas antibiotic susceptibility testing was evaluated using Kirby–Bauer disk diffusion method. The results indicated that Escherichia coli, Klebsiella spp., Proteus vulgaris, and Staphylococcus aureus were identified. Staphylococcus aureus has the highest frequency of occurrence while Klebsiella spp. showed the lowest of frequency of occurrence. However, the result showed that antibiotic susceptibility testing showed varying resistance pattern, E. coli was resistant to all the tested antibiotics, whereas S. aureus was susceptible to all the antibiotics tested. It also indicated the percentages distribution shown that 50% resistance, 25% intermediate and 25% susceptibility across all the antibiotics tested. The occurrence of pathogenic and antibiotic-resistant bacteria in roasted meat proposes contamination caused by inadequate hygiene practices and inappropriate handling after roasting. These findings underline the need for better-quality food safety measures, constant bacteriological monitoring and education of food vendors to reduce contamination and decrease the public health concern connected with the consumption of street-hawked roasted meat in the study area.