Microbiological Quality of Suya (Roasted Meat) Sold in Abuja Municipal Area Council

Suya is a popular smoke-roasted seasoned meat delicacy widely consumed across Nigeria, prepared predominantly under open-air conditions that may compromise microbiological safety. This study evaluated the microbiological quality of suya sold in the Abuja Municipal Area Council, Federal Capital Territory, in the North Central geopolitical zone of Nigeria. Sixty suya samples from 20 vendors in three popular locations were collected using sterile aluminum foil at point of sale. Standard bacteriological analyses were conducted to determine total viable count, total coliform count, Salmonella presence, Staphylococcus aureus count, and Clostridium perfringens detection per ISO food microbiological standards. All 60 samples contained bacteria exceeding recommended safe levels for ready-to-eat foods. S. aureus was detected in 76.7 percent of samples, Salmonella species in 21.7 percent, and E. coli in 48.3 percent. Total viable counts exceeded 10 to the power of 6 colony-forming units per gram in 83 percent of samples. Cross-contamination after roasting, notably through inadequate handling tools and exposure to flies, was the most significant contamination pathway identified. The study calls for regulatory monitoring of suya vendors by the FCT Food Safety Department, mandatory food handler training, and minimum standards for street meat preparation. Keywords: suya, roasted meat, microbiological quality, Abuja, foodborne contamination.