Microbiological Examination of Suya Meat Sold Along Major Roads in Kaduna South Local Government Area

Suya, a popular spiced grilled meat product consumed across Nigeria, is frequently prepared and sold under roadside conditions with limited food safety controls, raising concerns about its microbiological safety. This study examines the microbiological quality of suya meat sold along major roads in Kaduna South Local Government Area, Kaduna State, North West Nigeria. Forty suya samples were purchased from 20 roadside vendors during evening peak sales hours and transported to the laboratory within one hour in sterile packaging. Total viable count, total coliform count, Staphylococcus aureus count, and Salmonella presence were determined using standard pour plate and selective media methods. Total viable counts ranged from 2.1 x 104 to 8.9 x 106 cfu/g, with 60 percent of samples exceeding acceptable limits for ready-to-eat meats. Staphylococcus aureus was recovered from 55 percent of samples at levels above 103 cfu/g, indicating significant risk of staphylococcal food poisoning. Salmonella species were isolated from 15 percent of samples. Total coliform presence in 70 percent of samples suggests faecal contamination during handling. The study identifies unhygienic slicing boards, inadequate re-heating after primary grilling, and vendor hand contact as primary contamination routes. Recommendations include vendor registration, hygiene training programmes led by the Kaduna State Ministry of Health, and periodic microbiological sampling of suya at point of sale. Keywords: suya, Staphylococcus aureus, Salmonella, food safety, Kaduna