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LO Amadi
FO Singabele
R Elechi
NN Ngerebara

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LO Amadi
FO Singabele
R Elechi
NN Ngerebara

International Research Journal of Public and Environmental Health
Vol.3 (2),pp. 14-19, February 2016
ISSN 2360-8803
Available online at
Article 15/ID/JPRH113/ 06 pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.

Original Research Article

Bacterial status and antibacterial susceptibility profiles of selected pathogens associated with suya meat samples purchased in Bori metropolis, Rivers State, Nigeria

Lawrence O. Amadi*, Faith O. Singabele, Ruth  Elechi and Nathaniel N, Ngerebara

Ken Saro-Wiwa Polytechnic, P.M.B.20, Bori, Rivers State, Nigeria.

*Corresponding Author E-mail: lawrenceamadi(at)

Tel: +2348150610727

date Received: December 28, 2015     date Accepted: February 8, 2016     date Published: February 12, 2016


Ready-to-eat Suya meats were randomly sampled and assessed for bacterial status and antibacterial susceptibility profiles of selected pathogens. Bacteriology of Suya samples and antibacterial susceptibility test were determined using standard microbiological and disc diffusion methods respectively. Aerobic plate counts (APCs) of roasted and vended Suya ranged from 2.4×104-1.39×105 CFU/g whereas total coliform counts (TCCs) ranged from 1.5×104-6.2×104 CFU/g. A total of ten (10) bacterial species were identified including six (6) Gram-positive and four (4) Gram-negative bacteria. The most frequently isolated bacteria were Staphylococcus aureus (20%), Escherichia coli and Micrococcus luteus (16%) respectively. Antibacterial susceptibility test results indicated that Ciprofloxacin (29-41mm) and Levofloxacin (29-38mm) demonstrated high level sensitivity and broad spectrum activity on selected pathogens respectively whereas Klebsiella pneumoniae showed high resistance to Ampiclox (0.0mm) and Erythromycin (0.0mm) respectively. The high incidence of bacterial contamination in Suya suggests that they are potential reservoir for possible outbreak of food-borne diseases. Furthermore, proper antibiotic therapy and patient management in cases of consumption of contaminated Suya is hereby seriously advocated.

Key words: Suya, bacteria, antibacterial, susceptibility, pathogens

Amadi et al