Isolation and identification of bacteria from Suya meat sold in Gwagwalada Market

Suya, a popular Nigerian street food and accessible protein source is a significant public health risk due to potential bacterial contamination. The aim of this study was to investigate the microbial contamination of suya meat sold at Gwagwalada Market, focusing on the isolation and identification of bacterial species. Twenty (20) Samples were collected from multiple vendors and analyzed for total bacterial counts (TBC) and total coliform counts (TCC). Samples were plated using spread plate method on media agar and incubate at 37oC for 24 hours. The TBC ranged from 2.2 x108 to 3.2 x 108 CFU/g while the total coliform count ranged 1.8x106 to 2.9x106, exceeding acceptable limits for ready-to-eat foods. Three bacterial species were identified: Staphylococcus aureus (30.0%), Bacillus subtilis (22.5%), Pseudomonas aeruginosa (20.0%), Klebsiella pneumoniae (15.0%), and Escherichia coli (12.5%). The findings highlight significant hygiene and safety concerns due to poor handling practices, environmental contamination, and inadequate storage conditions and thus recommends the need for stricter hygiene regulations, vendor training, and consumer awareness to ensure the safety of suya meat and reduce potential public health risks.