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首页> 外文期刊>African Journal of Biotechnology >Safety of street vended meat products - chicken and beef suya
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Safety of street vended meat products - chicken and beef suya

机译：街头售卖的肉类产品的安全-鸡肉和牛肉苏雅

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Suya chicken (A) and beef (B) samples classified according to state: TA1?B1?- raw; TA2?B2?- spiced; TA3?B3?- spiced and roasted; TA4?B4?- left over, unheated, spiced and roasted suya of the following day, TA5?B5?- leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count of?Escherichia coli?in raw chicken (108/g) and beef suya (107/g) dropped to 106?and 103/g, respectively after processing from the University staff suya spot. In the Sabo area suya spot samples,E. coli?counts were observed in processed chicken suya (104/g), before and after heating the second day (107?and 105/g, respectively). However, neither?E. coli?norSalmonella?nor?Shigella?sp. was isolated from both types of “suya” samples from the General gas area. On the whole,?E. coli?counts were highest in spiced beef (3.3 x 107/g) and chicken suya (3.4 x 105/g) before roasting, whilst second day after heating gave?E. coli?counts of 3.3 x 106/g.?Staphylococcus aureus?was isolated from chicken suya (105?and 105/g and beef suya?(102/g) before and after heating the following day from the University Staff Club suya spot.?S. aureus?was also isolated from raw, spiced, before and after heating the second day beef suya samples from Sabo. It was again isolated from the General gas area processed chicken?suya (103/g), the second day before (102/g) and after heating (104/g). On the whole,?S. aureus?counts the second day after heating produced in beef suya 3.3 x 103/g.?Shigella,?Salmonella?and?Klebseilla?sp. were not isolated from the University of Ibadan staff club suya.?The situation differed from that of Sabo.Klebseilla?sp. counts of 106?and 107/g from raw and spiced chicken suya?dropped to zero after processing and before and after heating the second day. Beef suyamicrobial counts showed a high prevalence of?Klebseilla?sp. in raw beef suya (107/g), but then dropped after spicing and processing. It was however observed in beef “suya” the second day before and after heating (106?and 105/g, respectively). Neither?Salmonella?nor?Shigella?was isolated from both types of suya. Generally, the results showed that?Klebsiella?sp. had the highest count of 6.7 x 105/g in raw chicken suya?samples. It was observed that microbial counts of chicken and beef suya were at levels that pose health implications for consumers.
机译：按州分类的Suya鸡肉（A）和牛肉（B）样品：TA1？B1？-生; TA2？B2？ TA3？B3？-五香和烤;从伊巴丹都会区的三个地点收集第二天的TA4？B4？-剩下的未加热，加香料和烤的suya，第二天的剩下的TA5？B5？-剩下的已加热，加香料的和烤的suya，以鉴定具体的街头售卖的鸡肉和牛肉suya中的微生物，并测量从原始状态到销售和消费的每个处理阶段的微生物数量。从大学工作人员suya点加工后，生鸡肉（108 / g）和牛肉suya（107 / g）中的“大肠杆菌”板数分别降至106和103 / g。在Sabo地区suya点样，E。在加热第二天之前和之后，在加工过的鸡肉suya（104 / g）中观察到大肠杆菌数量（分别为107？和105 / g）。但是，两者都没有？大肠杆菌或沙门氏菌或志贺氏菌从常规天然气区的两种“ suya”样品中分离出来。总的来说，？烧烤之前，加香料的牛肉中的五香牛肉（3.3 x 107 / g）和鸡肉苏雅（3.4 x 105 / g）的大肠杆菌含量最高。第二天从大学教职工俱乐部苏雅点取暖前后，从鸡苏雅（105和105 / g和牛肉苏雅（102 / g））中分离出大肠杆菌数量为3.3 x 106 / g的金黄色葡萄球菌。在加热第二天来自萨博的牛肉suya样品之前和之后，还从生的加香料的金黄色葡萄球菌中分离出“金黄色葡萄球菌”，第二天前第二天再次从普通煤气区加工的鸡肉suya（103 / g）中分离出（总的来说，金黄色葡萄球菌在牛肉中的加热后第二天为3.3 x 103 / g，其中包括志贺氏菌，沙门氏菌和克雷伯菌属。并非与伊巴丹大学员工俱乐部suya分离。情况与Sabo有所不同。加工后，加热前后，来自原始和加香料的鸡肉suya的Klebseilla？sp。计数分别为106和107 / g，降至零。第二天，牛肉中的suyamicrobial计数显示生牛肉suya中Klebseilla？sp。的流行率很高（107 / g），但经过加香料和加工后又下降了。加热前后第二天在“ suya”牛肉中观察到的er（分别为106？和105 / g）。两种类型的suya均未分离出沙门氏菌或志贺氏菌。通常，结果表明是克雷伯菌。生鸡肉suya？样品中的最高计数为6.7 x 105 / g。据观察，鸡肉和牛肉Suya的微生物数量水平对消费者构成健康影响。

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