LITERATURE REVIEW ON SUYA MEAT

Project Material Report this? This has now made interested on how we can improve on our food hygiene to avoid constanination. Public concern has vison due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and roof and mouth disease epidemics and food borne disease which remain substantial burden. It is that part of animal that provides major source of protein in west African food. In Nigerian, exact statistics of storage losses of smoked meat is not available, but observations reveal that post processing losses of smoked meat do occur during storage.

To isolate, characterise and identify microbial species associated with Suya meat. Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. Since meat has a high nutritive value, microorganisms could easily grow on it. Works on bacteria associated with Suya meat exist, those on Suya meat sold in Bori metropolis are scarce. The prime cuts apart from resulting from resulting in the product with price might not be better than the cuts from less choice parts of the carcass in terms of product yield and eating qualities. The factor influencing microbial growth includes acidity pH, temperature, water activity, gaseous requirement, nutrient and competition of microbes for the nutrient. When ingested, if cause intoxication manifesting in hours with acute diarrhoes vomiting and gastroertrities lasting hours.

Biochemical test were carried out to confirm the particular bacteria present.

ISOLATION AND CHARACTERISATION OF BACTERIA ON HAWKED SUYA MEAT

Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors. In Nigerian, exact statistics of storage losses of smoked meat is not available, but observations reveal that post processing losses of smoked meat do occur during storage.

During the course of this research work, there was constant mea failure and this possessed a problem to incubation. Animal by-products with economic value obtained from animals are classified as ether edible or inedible food merchandises for human consumption. Most towns and cities suya is the most common delicacy at night and mostly served at parties.

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The dilution were then cultured on different media, macconkey agar, nutrient agar and blood agar end later incubated at c for 24 hours. Advertise Here For advertisement, call The microbial load in meat and meat product increases as long as growth conditions are favorable.

Please, sit back and study the below research material carefully. In the industrialized world, foodborne infection causes considerable illness, heavily affecting health care systems Adak et al. The fact that there are sporadic cases of inflammation of the stomach and the intestines that the product indeed constitute a food safety risk Odusole and Akinyanju ; Inyanget al. Meat is a major source of protein and have valuable qualities of vitamins for most people in many parts of the world, thus they are essential for the growth, repair and maintenance of body cells which is necessary for our everyday activities.

Suya meat is a boneless lean meat of mutton beef, goat, chicken meat stacked on sticks coated with sauces, oiled and then roasted over wood using a fire from charcoal.

ISOLATION AND CHARACTERISATION OF BACTERIA ON HAWKED SUYA MEAT – Research Materials Website

During the course of project work, constant power failure was experienced and lietrature possessed a problem to media preparation and incubation. It is one of the most popul Due to the chemical composition revisw characteristic, meat are highly perishable food which provides excellent source of growth of many hazardous microorganisms that can cause infection in human and also lead to meat spoilage and economic loss. When ingested, if cause intoxication manifesting in hours with acute diarrhoes vomiting and gastroenteritis lasting for hours.

Cured smoked tongue has high biological and economical value and relies heavily on conventional processing procedures. Meanwhilewho evaluated the microbial hazards associated with processing of Suya meat, reported that water processing, meat processing slabs, utensils, spices and raw material revealed contamination with potential pathogens such as Bacillus cereus, staphylococcus aureus, salmonella species etc.

To determine total heterotrophic revlew of bacteria associated with Suya meat.

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Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat

We are not encouraging any form of plagiarism. The project work would have covered the whole Rivers rural but it was not possible due to financial and time constraints. You are reading project material titled: Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances.

For instance staphylococcus aureus produce air exotizcin and can with stand temperature of c rebiew 30 minutes. Order Full Work to download.

Accurate information on the prevalence and impact of foodborne disease are lacking. When ingested, if cause intoxication manifesting in hours with acute diarrhoes vomiting and gastroenteritis lasting. They are capable of causing illness.

literature review on suya meat

Edible tissue like tongue, live, heart, and tripe can be used fresh, cured and smoked, canned or as revjew in many commuted processed meats. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes.

literature review on suya meat

Related Project Materials 1. This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, which were bought in full from the sellers and was collected in raps of aluminum foil.

The microbial loading meat and meat product increases as long as growth suta are favourable and these factors inducing microbial growth include temperature, water activity, ph, acidity, gaseous requirement, nutrient and competition of microbes for the nutrient. This technique should ideally also be non destructive and give result in real time for application in highly automated food processing environment.