ISOLATION AND IDENTIFICATION OF BACTERIA

ASSOCIATED WITH HAWKED SUYA MEAT - A CASE STUDY

OF AKURE.

BY

AKINKUADE FAYOKEMI OLUWATOYIN

MATRICULATION NUMBER: 2021/MLT/260

A RESEARCH PROJECT SUBMITTED TO THE

DEPARTMENT OF MEDICAL LABORATORY SCIENCE,
MILLENNIUM COLLEGE OF HEALTH
TECHNOLOGY, AKURE.

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR

THE AWARD OF MEDICAL LABORATORY TECHNICIAN
CERTIFICATE.

APRIL, 2023
ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH
HAWKED SUYA MEAT - A CASE STUDY OF AKURE.

A RESEARCH PROJECT SUBMITTED TO THE DEPARTMENT OF

MEDICAL LABORATORY SCIENCE, MILLENIUM COLLEGE OF HEALTH
TECHNOLOGY, AKURE

APRIL, 2023
TABLE OF CONTENT

Certification i

Dedication ii

Acknowledgement iii

Abstract iv

Table of content v

CHAPTER ONE

1.0 Introduction 1

1.1 Broad Objective 3

1.2 Specific Objective 3

1.3 Significance of study 3

1.4 Limitation of the study 4

CHAPTER TWO

2.0 Literature review 5

CHAPTER THREE

3.0 Materials and Methods 10

3.1 Materials/Equipment required 10

3.2 Sampling and sample collection 10

3.3 Sterilization of materials 11

3.4 Microbiological analysis of the suya 12

3.4.1 Purification of Isolates 12

3.4.2 Characterization and Identification of Bacteria 12

3.4.2.1 Gram Staining Techniques 13

3.4.2.2 Catalase test 13

3.4.2.3 Coagulase Test 14

3.4.2.4 Oxidase test 14

3.4.2.5 Citrate test 14

3.4.2.6 Indole test 15

CHAPTER FOUR
4.1 Results 16
4.2 Discussion 19
CHAPTER FIVE

5.1 Conclusion 22

5.2 Recommendations 24

REFERENCES
 CERTIFICATION

I certify that this research work was carried out by Akinkuade Fayokemi
Oluwatoyin in partial fulfillment of the award of Medical Laboratory Technician
(MLT) Certificate in Millennium College of Health Technology, Akure.

_________________ ___________________
HOD Date

_________________ ____________________
Project Supervisor Date

_________________ __________________
External Supervisor Date
 DEDICATION

This research work is dedicated to Almighty God, my enabler and the one that
makes things happen at His appointed time.
 ACKNOWLEDGEMENT

With a praise-filled heart, I appreciate God, the shepherd of my life for his love,

sustenance, provision, wisdom and understanding throughout the years of this

program.

Special thanks to my supervisor, MLS Olateju for being supportive throughout the

supervision of my project, I pray for endless reward for her. I equally acknowledge

the Head of Department MLS Akintomide for her love throughout my years of

study in this school.

Sincere appreciation goes to my lecturers, tutors and all non-academic staff

members of Millennium College of Health Technology for their support and

encouragement, may God bless you all with endless joy.

A very big and special appreciation goes to my dear parents and the greatest

backbone of my academic success, Mr and Mrs Olaniyi Akinkuade for their full

support over my academics since I was a little child. I also appreciate my sisters

for their love and support, brother Kazeem and my friends for their love, support

and for being there for me through thick and thin, may God bless you abundantly.

Finally, I appreciate my course mates turned family, thanks for all you do, I wish

you lots of blessings in Jesus name, I love you all and I pray we are better when

next we meet.
 ABSTRACT

Meat is a rich source of protein, vitamins, and mineral salts. However, it is perish-
able due to its ability to support the growth of various microorganisms. Therefore,
this study was conducted to isolate and identify bacteria associated with ‘Suya’ meat
in Akure metropolis of Ondo State. A total of 15 suya samples (5 from barbeque stands as
control samples and 10 from hawkers – 2 from each of 5 hawkers) were purchased from different
locations within Akure for bacteriological analysis. One gram (1g) of each sample (suya meat)
was mashed in mortars and placed in beakers containing 9ml of distilled water for 30minutes,
shaking at intervals. Suya meat samples were plated on MacConkey and blood agar and
subculture was done on Nutrient agar where single colonies were observed, each colony was
Gram-stained and examined microscopically. Biochemical tests were performed to confirm the
presence of bacteria. A total of 5 bacteria were isolated from the hawked samples. Bacteria
isolated were Escherichia coli, Staphylococcus aureus, Proteus spp, Pseudomonas spp and
Staphylococcus epidermidis. Escherichia coli had the highest proportion of isolated bacteria at
40%, while Proteus spp and Pseudomonas spp had the lowest prevalence of 10% each. However,
from the control samples, only three (3) bacteria were isolated with reduced occurrence as-
Staphylococcus aureus and Staphylococcus epidermidis which had 10% occurrence each while
Escherichia coli had 20% occurrence. From the result therefore, it is obvious that commercial
suya product sold by hawkers are more contaminated with pathogenic bacteria than suya meat
sold on barbeque stand and thus, calls for connected efforts on the part of relevant authorities to
check the trend since it is a public health concern.