Key Features:

- No of Chapters: 6
- No of Pages: 36
- Well detailed
- Tabular representations

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Abstract:

Background :- suya meat originated from the Hausa people of the Northern Nigeria where rearing of cattle is an important pre – occupation and a major source of livelihood for the people which leads to the production of ready to eat beef product such as suya meat which is a very popular street food.
Suya meat consumption is leading to a high degree of contamination as a result of hygienic practices.
Material / methodology: a cross sectional observational study design was adopted in this study and convenience sampling techniques was used to select a sample size of 120 suya meat in yenagoa .Result: the percentages of pathogenic bacteria spices isolated from the suya meat were: staphylococcus arueus (16.6%), Escherichia coli (3.3%), streptococcus faeculis (2.5%) and proteus mirabilis (0.8%).
A total of 23.3% (28/120) of suya meat confirmed the presence of bacteria growth and 76.6% (92/120) confirmed no presence of bacteria growth. The microoragisms isolated were likely to be a result of cross contamination from improper handling inadequate packaging poor hygiene during selling and during roasting. These microorganisms are involved in a number of diseases of public health concern and it is recommended that the relevant ministry of Health and Environment enforce laws and ensure strict compliance to those laws.

Table of Content:

TABLE OF CONTENT
Cover page
Certification - - - - - - - - - - - - - - - - - - - i
Declaration - - - - - - - - - - - - - - - ii
Dedication - - - - - - - - - - - - - - - - iii
Acknowledgment - - - - - - - - - - - - - - iv
Abstract - - - - - - - - - - - - - - - - - - - v
List of tables - - - - - - - - - - - - - - - - - - - - vi
CHAPTER ONE
1.0 background of the study - - - - - - - - - - - - - 1
1.1 introduction - - - - - - - - - - - - - - - - - - 1
1.2 statement of the problem - - - - - - - - - - - - - - 2
1.3 Aim of the study - - - - - - - - - - - - - - 2
1.4 Specific objectives of the study - - - - - - - - - - - 2
1.5 Research question - - - - - - - - - - - - - - - 3
1.6 Scope of the study - - - - - - - - - - - - - - - - 3
1.7 significance of the study - - - - - - - - - - - - - - - - 3
1.8 operational definition of terms - - - - - - - - - - - - - 4
CHAPTER TWO
2.0 literature review - - - - - - - - - - - - - - - - - - 5
2.1 Introduction - - - - - - - - - - - - - - - - - - 5
2.2 preparation of suya meat - - - - - - - - - - - - - 6
2.3 street vended food (suya meat) - - - - - - - - - - - - - - 6
2.4 Importance of beef (meat) - - - - - - - - - - - - - 6
2.4.1 factors affecting meat quality - - - - - - - - - - - - 7
2.4.2 most common beef (meat) - - - - - - - - - - - - - - 7
2.5 bacterial quality of meat - - - - - - - - - - - - - - 7
2.6 food borne disease - - - - - - - - - - - - - - - - - - 8
2.6.1 causes of food borne diseases - - - - - - - - - - - - - - - - - - - 9
2.6.2 People at higher risk of food borne disease. - - - - - - - - - - 9
2.7food poisoning - - - - - - - - - - - - - - - - - - - - - 10
2.7.1 Types of bacterial food poisoning - - - - - - - - - - - - - 11
2.8 factors that contribute to the contamination of suya meat - - - - - - - - - - 12
2.9 control measures and initiatives to improve street food vending - - - - -13
CHAPTER THREE
3.0 MATERIALS /METHODOLOGY - - - - - - - - - - - - 14
3.1 Study Design - - - - - - - - - - - - - - - - - 14
3.2 Study Area - - - - - - - - - - - - - - - - - - 14
3.3 Study Population - - - - - - - - - - - - - - - - - - 14
3.4 Sample size and Sampling Technique - - - - - - - - - - - - 14
3.5 Inclusion - - - - - - - - - - - - - - - - - - - - 14
3.6 Exclusion - - - - - - - - - - - - - - - - - - - - - - 15
3.7 Laboratory - - - - - - - - - - - - - - - - - - - - - 15
3.7.1 Procedure for Sample Collection - - - - - - - - - - - 15
3.7.2 Procedure for sample Analysis - - - - - - - - - - - - 15
3.7.3 Culture Media - - - - - - - - - - - -- - - - - - - 15
3.8 Procedure for Data Analysis --- - - - - - - - - - - - - - 16
3.9 Ethical Consideration. - - - - - - - - - - - - - - - - 16
CHAPTER FOUR
4.0 Results - - - - - - - - - - - - - - - - - - - 17
4.1 Demographic Details of Samples - - - - - - - - - - - - - -- - - 18
CHAPTER FIVE
5.1 Discussion - - - - - -- - - - - - - - - - - - - - - 20
CHAPTER SIX
6.0 Conclusion- - - - - - - - - - - - - - - - - - - 21
6.1 Recommendation- - - - - - - - - - - - - - - - - 21
REFERENCES - - - - - - -- - - - - - - - - - - - - - 22
APPENDIX 1- - - - - - - - - - - - - - - - - - - - - 25
APPENDIX 2- - - - - - - - - - - - - - - - -- - - - - - - 26





LIST OF TABLES
Table 4.1; demographic details of suya meat sample - - - - - - - - - - - 17
4.2; Prevalence of each Pathogenic Bacteria Isolate in the Suya Meat - - 18
4.3; Comparison of Bacterial Isolate on each of the Suya Meat with regards to various location in yenagoa. - - - - - - - - - - - - - - - - - - 19

Introduction:

suya meat beingb hawked in bayelsa state