ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA
MEAT SOLD IN MUDA LAWAN MARKET BAUCHI STATE
BY
UMMU SALMA AHMAD BELLO
ATAP/SST/SLT/23/541B/0148
(ND SCIENCE LABORATORY TECHNOLOGY)
A PROJECT SUBMITTED TO THE SCHOOL OF SCIENCE AND TECHNOLOGY,
ABUBAKAR TATARI ALI POLYTECHNIC, BAUCHI
IN PARTIAL FULLFILMENT OF THE REQUIREMENT FOR THE AWARD
OF
A NATIONAL DIPLOMA IN SCIENCE LABORATORY TECHNOLOGY
DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY (SLT)
SCHOOL OF SCIENCE AND TECHNOLOGY
ABUBAKAR TATARI ALI POLYTECHNIC, BAUCHI.
NIGERIA
SEPTEMBER, 2025.
i
DECLARATION
I hereby declare that this project on Isolation and Identification of Bacteria Associated with Hawked
Suya Meat Sold in Muda Lawan Market Bauchi State. In School of Science and Technology
Abubakar Tatari Ali Polytechnic Bauchi, under the supervision of Malam Liman Zailani Hafiz.
This work is carried out by me and the contributions due to the work of others have been
acknowledged.
UMMU SALMA AHMAD BELLO ________________
Date/Sign
ii
APPROVAL PAGE
This project by has been approved by the undersigned for meeting the requirements of the
Department of Science, Laboratory and Technology, School of Science and Technology for the
award of National Diploma Science, Laboratory and Technology, Abubakar Tatari Ali polytechnic
Bauchi.
Malam. Liman Zailani Hafiz. _________________
SUPERVISOR Date/Sign
Malam. Hamisu Abdulmuminu _________________
PROJECT COORDINATOR Date/Sign
Hajiya. Huawa Tahir _______________
HEAD OF DEPARTMENT Date/Sign
iii
DEDICATION
I dedicate this work to Almighty God for granting me the grace to carry out this work and my entire
family for their spiritual, moral and financial support.
iv
ACKNOWLEDGEMENT
First and foremost, I am most grateful to the Almighty God for the inspiration, knowledge,
wisdom, and guidance given me to write this project.
I would like to appreciate the positive contributions of my project supervisor Malam.
Liman Zailani Hafiz, for her encouragement and excellent guidance while writing the project.
Special thanks go to all my lecturers for their assistance in making this project a success.
I am greatly indebted to my parents for their parental love and financial assistance during our studies
may you live long to eat the fruit of your labor.
I can’t fail to appreciate my brothers and sisters in special way; May God bless you all.
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Abstract
Suya is a street-hawked food that offers a source of the nourishing menu for its consumers. In this
study, the quality and safety of street hawked ready-to-eat suya in Muda Lawan market Bauchi was
assessed. Twenty skewers of suya were sampled from four sampling points where it is mostly sold. At
each sampling point, five skewers of suya were obtained randomly from the suya vendors in sterile
containers that were labeled A to T. Samples were immediately taken to the laboratory where
standard methods were employed for the bacteriological assay. The total viable count (TVC) showed
that the sample G (1.96 × 107 CFU/g) collected from point A had the highest load while sample P
(8.60 × 106 CFU/g) collected from point c recorded the lowest. Bacillus spp., Staphylococcus spp.,
Escherichia coli and Streptococcus spp. were detected in the samples. Across the sampling points,
percentage of occurrence of bacteria isolated was highest for Escherichia coli (40%) and least for
Bacillus spp. (10%). It can be concluded that all the sampled suya assayed in this study recorded
bacteriological contaminants. Some of the bacteria isolated in the suya samples can potentially
constitute a public health issue as their presence can cause food poisoning and food-borne diseases.
Therefore, it is recommended that the producers of street vended suya should follow proper food
safety measures during preparation to improve the food quality as well as to reduce imminent public
health crisis upon its consumption
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TABLE OF CONTENTS
Title Page - - - - - - - - - - - -i
Declaration - - - - - - - - - - - -ii
Approval page- - - - - - - - - - - -iii
Dedication - - - - - - - - - - - - iv
Acknowledgment - - - - - - - - - - -v
Abstract - - - - - - - - - - - -vi
Table of Contents - - - - - - - - - - -vii
CHAPTER ONE: INTRODUCTION
1.1 BACKGROUND OF THE STUDY -----------------------------------------------------------------------
1
1.2 STATEMENT OF PROBLEM ----------------------------------------------------------------------------3
1.3 AIM OF THE STUDY -----------------------------------------------------------------------------------
3
1.4 OBJECTIVES OF THE STUDY --------------------------------------------------------------------------3
1.5 SIGNIFICANT OF THE STUDY -------------------------------------------------------------------------
3
1.6 SCOPE OF THE STUDY-----------------------------------------------------------------------------------4
1.7 JUSTIFICATION OF THE STUDY ----------------------------------------------------------------------
4
CHAPTER TWO: LITERATURE REVIEW
2.1 DESCRIPTION OF READY-TO-EAT (RTE) MEAT--------------------------------------------------7
2.2 HEALTH IMPLICATIONS OF CONTAMINATED READY-TO-EAT (RTE) MEAT-----------7
2.3 HEAVY METAL CONTAMINATION-------------------------------------------------------------------8
2.4 MICROBIAL CONTAMINATION------------------------------------------------------------------------8
2.5 MEANS OF CONTAMINATION OF READY-TO-EAT (RTE) MEAT----------------------------9
2.5.1 ABATTOIR EMPLOYEES AND FACILITIES-------------------------------------------------------9
2.5.2 PACKAGING----------------------------------------------------------------------------------------------10
2.5.3 POST-PREPARATION, HANDLING AND VENDING PROCESSES---------------------------
10
2.5.4 THE ROLES OF FOOD SAFETY REGULATORY ORGANIZATIONS AND AGENCIES--
11
CHAPTER THREE: METHODOLOGY
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3.1 MATERIAL’S------------------------------------------------------------------------------------------------12
3.2 COLLECTION OF SAMPLES ----------------------------------------------------------------------------
12
3.3 STERILIZATION OF MATERIALS ---------------------------------------------------------------------
12
3.4 PREPARATION OF THE MEDIA -----------------------------------------------------------------------12
3.5 MICROBIOLOGICAL ANALYSIS OF THE SUYA --------------------------------------------------
13
3.5.1 SERIAL DILUTION --------------------------------------------------------------------------------------
13
3.5.2 INOCULATION OF SAMPLES-------------------------------------------------------------------------
13
3.5.3 MICROBIAL PLATE COUNT --------------------------------------------------------------------------
13
3.5.4 PURIFICATION AND PRESERVATION OF ISOLATES -----------------------------------------
14
3.6 GRAM STAINING TECHNIQUES ----------------------------------------------------------------------14
3.7 IDENTIFICATION OF BACTERIAL ISOLATES-----------------------------------------------------14
3.8 BIOCHEMICAL IDENTIFICATION TEST’S----------------------------------------------------------14
3.8.1 CATALASE TEST ----------------------------------------------------------------------------------------
15
3.8.2 OXIDASE TEST ------------------------------------------------------------------------------------------15
3.8.3 CITRATE TEST -------------------------------------------------------------------------------------------
15
3.8.4 INDOLE TEST---------------------------------------------------------------------------------------------
15
3.8.5 COAGULASE TEST -------------------------------------------------------------------------------------16
CHAPTER FOUR: RESULT AND DISCUSSION
4.1 RESULTS ------------------------------------------------------------------------------------------------17
4.2 DISCUSSION--------------------------------------------------------------------------------------------19
CHAPTER FIVE: SUMMARY, CONCLUSSION AND RECOMMENDATION
viii
5.1 SUMMARY ---------------------------------------------------------------------------------------------20
5.2 CONCLUSION ----------------------------------------------------------------------------------------------20
5.3 RECOMMENDATIONS -----------------------------------------------------------------------------------21
REFERENCE-----------------------------------------------------------------------------------------------------22
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