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VOL. 3, ISSUE 2 (2021)
Fungal deterioration of processed meats (Suya) commonly sold in Wunti and Muda-Lawal Open Market places of Bauchi metropolis, Bauchi state, Nigeria
Authors
Ebu B, Ijebor F, Mustapha H, Yusuf H
Abstract
A research was conducted to determine the fungal deterioration of processed meat (SUYA) samples commonly sold in Muda-Lawal and Wunti open market places of Bauchi Metropolis, Bauchi State. The total of five (5) different samples were collected from the study areas inside sterile containers and thereafter transported to the laboratory for analysis. Malt Extract Agar (MEA) was used for the isolation of different fungal metabolites. The total of five (5) different fungal species were isolated and characterized using standard method, and these included; Aspergillus Niger, Aspergillus flavus, Fusarium verticilliodes, Penicillium spp, and Mucor spp respectively. However, Aspergillus spp is the predominant among the fungal isolates. Environmental parameters were also determined such as temperature, pH and moisture content. Therefore, it can be recommended that processed meat sellers must deeply and comprehensively smoked or fried their products prior sale. Moreover, environmental hygiene must also be observe and maintain.
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Pages:52-53
How to cite this article:
Ebu B, Ijebor F, Mustapha H, Yusuf H "Fungal deterioration of processed meats (Suya) commonly sold in Wunti and Muda-Lawal Open Market places of Bauchi metropolis, Bauchi state, Nigeria ". International Journal of Biotechnology and Microbiology, Vol 3, Issue 2, 2021, Pages 52-53
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