This study was aimed at determining the micro biological quality of Suya sold within Federal Polytechnic Nekede Owerri, Imo State Nigeria. Six Suya samples were purchased from six vendors within the study area. Standard microbiological methods were adopted in the determination of the microbial load, isolation and characterization of the bacteria from the suya meat. Total viable bacterial counts recorded ranged from 4.0 x 103 cfu/g to 8.4 x 104 cfu/g while total coliform counts were not recorded in all the samples. Bacterial species isolated were; Pseudomonas species, Micrococcus species, staphylococcus species, Corynebacterium species and Bacillus species. The environment where suya are prepared, together with the suya processors and equipment could be sources of microbial contamination. There is need to ensure personal hygiene among the suya processors.

1.1 Background of study
Suya (Hausa Language for roasted meat) is a popular spicy, smoked, or roasted street meat in Nigeria and other countries surrounding northern Nigeria like Chad, Sudan and Niger (Agence, 2012). Hausa is one of the three major ethnic groups in Nigeria. In northern Nigeria where over 80% of Nigeria’s cattle rearing occurs, suya production and consumption is about the main nutrition source. Generally, meat including suya is excellent in supplying high quality protein, vitamins and minerals salts such as iron and zinc (Egbebi and Seidu, 2014).

Suya, Kilishi, balangu, kundi, and dambu nama are all Hausa Language for processed, smoked, roasted or dried meat are also very popular meat products eaten in Northern Nigeria. The purpose of processing operations of meat to produce these products is to preserve and increase the shelf-life in addition to improving the palatability and food value of the meat. The consumption of suya, kilishi, balangu, kundi and dambu nama has extended to other parts of the country (Eke et al., 2014).

In Nigeria, suya sales in cities and small towns are prominent. Suya is prepared basically from boneless meat of animals (Egbebi and Seidu, 2014). Muscles meat of almost any kind can be dried to increase its keeping quality. When food materials are dried or roasted, there is loss of moisture. This reduces the water activity (aw) of the food thereby preventing some bacteria from forming spoilage association. In suya preparation, use of lean meat is necessary since fat becomes rancid during the drying process (Huda et al., 2010).

'Suya' or 'tsire', is an important food products that provide valuable animal protein in the diet of millions of Nigerians. 'Suya' and 'kilishi' are made by roasting the spiced, salted slices/strips of meat (usually beef). 'Kilishi' differs from 'suya' in that the two-stage sun-drying process proceeds roasting. Consequently, 'kilishi' has much lower moisture content (6-14%) than 'suya' (25-35%). Smoking and sun-drying are used to preserve a wide variety of Nigerian fresh water species of fish including Clarias, Gymnarchus, Chrysicthys, Citharinus, Alestes, Hydrocynus and Tilapia (Norrung et al., 2009).

1.2 Statement of problem
Suya is however the most popular as its consumption has extended to other parts of the country (Eke et al., 2014). In big cities and small towns, Suya vendors have become very prominent with their grill stands becoming very busy from about midday until late at night. It is gradually making its way into elite circles where it has become a delicacy served at parties. The preparation process carried out under largely unhygienic conditions and the risk of contamination is very high. The fact that there are sporadic cases of gastroenteritis and symptoms of food infection after consumption of Suya indicate that the product indeed constitutes a food safety risk (Segev, 2012).

In developing countries, despite the apparent dearth of sustainable disease surveillance and reporting, it is widely known that cholera; salmonellosis, Campylobacteriosis, shigellosis, typhoid, brucellosis, poliomyelitis, and \Escherichia coli infections are prevalent (WHO, 2009). Diarrheal diseases are a major cause of morbidity and mortality in children where at the age of five, on average, the children suffer 2 – 3 episodes of diarrhea per year. Even though epidemiological evidence on outbreaks of food borne diseases is scarce, there are indications that foods could be contaminated to unsafe levels at the point of consumption with air flora and other microorganisms from handlers, equipment/utensils and the raw material itself (Siri-Tarino et al., 2010).

1.3 Objectives of Study
1.3.1. General objective
The general objective of the study is to isolate and characterize bacteria in hawked Suya meat.

1.3.2. Specific objectives
To isolate and identify negative bacteria in Hawked Suya meat.

To estimate the load of bacterial contamination in hawked Suya meat.

To determine the of bacterial contamination on hawked Suya meat.

1.4 Significance of study
The information from this study will help to contain the Infections associated with microbial contaminations in Hawked Suya meat. The research findings will also assist restroom attendants on proper and frequent sanitation around the facilities. The findings will help students in their approach to toilet usage, to prevent bacterial infection. The information will form a basis of training the attendant on capacity development in monitoring and management of fomites. Then effecting or upgrading policy on Standard Operating Procedures (SOPs) will be developed in the restrooms.

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