ENUMERATION AND MOLECULAR CHARACTERISATON OF PATHOGENIC ESCHERICHIA COLI AND SALMONELLA SPP IN SUYA

Abstract

There is an increased health concern that street vended meat might be more significant as a vehicle for the transmission of human enteric pathogens like Escherichia coli and Salmonella spp. Consumption of meat products without proper processing potentially exposes consumer to foodborne diseases and infections. Escherichia coli cause serious food poisoning in their hosts. This study focused on detection and enumeration of pathogenic E. coli and Salmonella in suya, using selective agar media and molecular characterization. The highest counts of pathogenic E. coli in suya bought by the roadside and market place were 3.6 Log10 CFU/g and 3.4 Log10 CFU/g, respectively. Salmonella was also detected in 25g of suya samples. Selective media used confirmed the presence of these pathogens. This study, established the presence of presumptive Shiga toxigenic E. coli and Salmonella in suya sold within Magboro, Ogun State. In addition, the study also demonstrated that suya may be a vehicle for the transmission of Salmonella and pathogenic E. coli. Therefore, meat products such as suya should be properly handled during processing to prevent cross-contamination with pathogenic bacteria.