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Literature review on suya meat

See full list of Project Topics under your Department Here! A hypothesis is a description of a pattern in nature or an explanation about some real-world phenomenon that can be tested through observ Home Hire a Writer Testimonies. The most frequently isolated organism was Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1. The result revealed that the hygienic condition of the meat have fallen below acceptable standard for human comsumption.
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Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat

As more chefs start serving Nigerian food in expensive restaurants, Ijeoma Ndukwe asks if Nigerians will ever consider paying a lot of money for traditional dishes. Smoke rises from a grill as slabs of beef and liver sizzle at an umbrella covered stall - the traditional dish called "suya" is being prepared to sell at a busy food market in Lagos. Customers are served throughout the night - music blasts out of speakers while huge metal bowls filled with rice dishes, peppered snails, fish and meats are heated up on a low flame at each stall. This night market serves popular traditional Nigerian dishes in a relaxed and informal environment.
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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. Result: the percentages of pathogenic bacteria spices isolated from the suya meat were: staphylococcus arueus A total of The microoragisms isolated were likely to be a result of cross contamination from improper handling inadequate packaging poor hygiene during selling and during roasting.

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