Bacteriology and Antibiotic Susceptibility Profile of Isolates from Suya Samples in Khana Local Government Area, Rivers State, Nigeria

This research was focused on assessment of the bacteriology and antibiotic susceptibility profile of
ready-to-eat (RTE) Suya. Samples were randomly purchased from source of production and vendors
and following conventional microbiological protocols a variety of putative bacterial pathogens were
isolated. Aerobic plate counts (APCs) of roasted and vended Suya ranged from 2.4x104-1.39x105
CFUg-1 whereas total coliform counts (TCCs) ranged from 1.5x104-6.2x104 CFU/g. A total of ten (10)
bacterial species were identified including six (6) Gram-positive and four (4) Gram-negative bacteria.
The most frequently isolated bacteria were Staphylococcus aureus (20%), Escherichia coli and
Micrococcus luteus (16%) respectively. Antibiotic susceptibility test results indicated that Ciprofloxacin
and Levofloxacin had the largest inhibition zones which ranged from 21-41mm (amongst others) on
Gram positive and negative bacteria suggestive of high level of sensitivity and broad spectrum
activity. Conversely, Klebsiella pneumoniae showed strong resistance to Ampiclox and Erythromycin
respectively. High incidence of bacterial contamination in Suya indicate that they are potential
reservoir for possible outbreak of food-borne diseases. The presence of bacteria of public health
significance in Suya signals danger, therefore, good personal hygienic practices, aseptic packaging,
sanitation of environment and processing facilities as well as hazard analysis critical control point
(HACCP) would ensure food safety. Additionally, patient management in cases of consumption of
contaminated Suya should be administered with proven antibiotic(s).