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VOL. 8, ISSUE 1 (2026)
Bacteriological quality and polycyclic aromatic hydrocarbon contamination of ready to eat smoked and spiced meat (Suya) in Warri and its environs: Implications for consumer food safety
Authors
Eunice A Odesiri-Eruteyan, Bobby D Enakireru
Abstract
Suya, a popular
ready-to-eat (RTE) smoked and spiced meat widely consumed in Nigeria, is valued
for its taste and accessibility. However, concerns about its safety have emerged
due to possible contamination with harmful bacteria and polycyclic aromatic
hydrocarbons (PAHs) resulting from poor handling and unsuitable processing
methods. This study evaluated the bacteriological quality and PAH
concentrations of Suya samples obtained from four different locations in
Warri and its environs. Microbiological analysis was carried out using standard
techniques. The pour plate method was used to determine total plate count,
coliform count, and Escherichia coli levels. Isolated bacteria were
identified through Gram staining and biochemical tests. PAH levels were
measured using standard chemical analysis procedures. Results showed that total
viable counts ranged from 2.14 ± 0.03 ×10⁶ cfu/g to
4.81 ± 0.06 ×10⁶ cfu/g, Coliform counts ranged
from 1.27 ± 0.03 ×10⁴ cfu/g to 2.93 ± 0.03 ×10⁴ cfu/g and Fecal Coliform (E. coli) levels were particularly notable, ranging from
0.00 ± 0.00 ×10² cfu/g (not detected) at Location B to 4.60 ± 0.06 ×10² cfu/g
at Location D. These microbial levels exceeded acceptable
limits, indicating possible fecal contamination. Identified bacterial species
included Staphylococcus aureus, Bacillus spp., Escherichia
coli, and Enterobacter aerogenes. PAHs analysis revealed relatively
high concentrations, with the highest levels recorded for Acenaphthylene (1.01
mg/kg), Phenanthrene (0.09 mg/kg), and Benzo[a]pyrene (0.03 mg/kg). While
generally above regulatory limits, the presence of Benzo[a]pyrene raises
concern due to its carcinogenic potential. Promoting proper handling practices,
enhancing hygiene standards, and optimizing smoking methods are essential to
minimizing health risks and ensuring the safety of RTE smoked and spiced meats.
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Pages:42-47
How to cite this article:
Eunice A Odesiri-Eruteyan, Bobby D Enakireru "Bacteriological quality and polycyclic aromatic hydrocarbon contamination of ready to eat smoked and spiced meat (Suya) in Warri and its environs: Implications for consumer food safety". International Journal of Biotechnology and Microbiology, Vol 8, Issue 1, 2026, Pages 42-47
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