Microbiological Quality and Safety of Suya (Grilled Meat) Sold in Abuja, Federal Capital Territory

Suya is a popular spiced grilled meat product widely consumed across Nigeria, with high commercial activity observed in the Federal Capital Territory. While suya is a significant part of Nigerian street food culture, concerns about its microbiological safety have been raised due to inadequate post-grilling handling and display conditions. This study investigated the microbiological quality of suya samples obtained from twenty-five vendors across five area councils in Abuja. Samples were collected in sterile bags and transported to the laboratory within two hours. Microbiological analyses included total viable count, total coliform count, Staphylococcus aureus count, Salmonella detection, and Listeria monocytogenes detection using standard microbiological methods. Results revealed that 48 percent of samples exceeded the International Commission on Microbiological Specifications for Foods recommended limit for total viable count. Staphylococcus aureus was detected in 52 percent of samples, while Salmonella species were isolated from 16 percent. Listeria monocytogenes was not detected in any sample. Vendors operating without protective display covers, closer to dusty roadsides, and without refrigeration yielded the most contaminated products. The study recommends mandatory food safety training for suya vendors, regulatory enforcement of display standards by the FCT Food Safety Agency, and microbiological quality benchmarking for this sector. Keywords: suya, grilled meat, microbiological quality, food safety, Abuja.