• Isabella Iche
• Gladys Anyanwu

This study was aimed at determining the micro biological quality of Suya sold within Federal Polytechnic Nekede, Owerri, Imo State. Six Suya samples were purchased from six vendors within the study area. Standard microbiological methods were adopted in the determination of the microbial load, isolation and characterization of the bacteria from the suya meat. Total viable bacterial counts recorded ranged from 4.0 x 103 cfu/g to 8.4 x 104 cfu/g while total coliform counts were not recorded in all the samples. Bacterial species isolated were; Pseudomonas species, Micrococcus species, staphylococcus species, Corynebacterium species and Bacillus species. The environment where suya are prepared, together with the suya processors and equipment could be sources of microbial contamination. There is need to ensure personal hygiene among the suya processors.

Key words : isolation, inoculation, safety, coliform, viable, colony.

"ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA MEAT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 4, page no.h329-h341, April-2022, Available :http://www.jetir.org/papers/JETIR2204742.pdf

"ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA MEAT", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 4, page no. pph329-h341, April-2022, Available at : http://www.jetir.org/papers/JETIR2204742.pdf