ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT

INTRODUCTION
Meat is an animal product. It is that part of animal that provides major source of protein in west African food.
There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow).
Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat (smoke meat). Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. 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 . we can meet those challenges with an improved and global food safety control system. One possible improvement would be a repid and accurate detection system for microbial spoilage. This technique should ideally also be non destructive and give result in real time for application in highly automated food processing environment.
Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors. The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is later oven driedor over local source of heart. This allows the meat to get dried properly with the right taste before is gold to the consumers.
This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source. The hawked saya meat is carried about in open basin from place to place thereby exposing it to dust and other effects of the environment so doing harmful organisms find their ways into the meat there by coursing for poisoning.
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. Tomatari (1983).
Some of the micro organisms present in suya causes food poisoning when consumed are Salmonella typhi staphylococcus aureus clostridum butilinum, clostridium preferring Bacillus cereces streptococcus progenies.
Some of these micro organisms in meat cause off shavours which make the meat to be unfit for eating and also reduce the taste value.