Brief Introduction

Meat is an animal flesh that comprises the internal organs and muscular tissues. Meat is gotten from goats, cows, cattle, sheep, etc. (Moshood, et al., 2012.)  It provides a major and high quantity of protein in west African food. It is also perishable food and its composition is ideal for the growth of a wide range of spoilage bacteria. (Orogu and Oshilim,2017). Meat product is gotten when raw meat is processed and increase in flavor by adding spices and smoking.(Moshood, et al., 2012).

Suya is a spicy, roasted, or smoked meat product. It originated from the Hausa people of northern Nigeria, where rearing of cattle is an important preoccupation and a major source of livelihood for the people, which leads to the production of ready–to–eat beef products such as suya meat which is a very popular street food (Edema, et al., 2008).

Suya is also a meat product gotten from boneless meat hung of sticks and spiced with vegetable oil and other flavors. (Eke, et al., 2013). The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is then placed on an iron net and roasted over a smokeless fire for about 40 – 60 minutes with regular turning and sprinkling of groundnut oil to increase the tenderness while smoking and to make the meat products looks very attractive to customers. (Eke, et al., 2013). The preparation process is under unhygienic conditions and displayed openly. Thereby leading to a high degree of contamination.(Edema et al, 2008).

Table of Content

Cover page
Certification – – – – – – – – – – – – – – – – – – – i
Declaration – – – – – – – – – – – – – – – ii
Dedication – – – – – – – – – – – – – – – – iii
Acknowledgment – – – – – – – – – – – – – – iv
Abstract – – – – – – – – – – – – – – – – – – – v
List of tables – – – – – – – – – – – – – – – – – – – – vi

CHAPTER ONE
1.0 background of the study – – – – – – – – – – – – – 1
1.1 introduction – – – – – – – – – – – – – – – – – – 1
1.2 statement of the problem – – – – – – – – – – – – – – 2
1.3 Aim of the study – – – – – – – – – – – – – – 2
1.4 Specific objectives of the study – – – – – – – – – – – 2
1.5 Research question – – – – – – – – – – – – – – – 3
1.6 Scope of the study – – – – – – – – – – – – – – – – 3
1.7 significance of the study – – – – – – – – – – – – – – – – 3
1.8 operational definition of terms – – – – – – – – – – – – – 4

CHAPTER TWO
2.0 literature review – – – – – – – – – – – – – – – – – – 5
2.1 Introduction – – – – – – – – – – – – – – – – – – 5
2.2 preparation of suya meat – – – – – – – – – – – – – 6
2.3 street vended food (suya meat) – – – – – – – – – – – – – – 6
2.4 Importance of beef (meat) – – – – – – – – – – – – – 6
2.4.1 factors affecting meat quality – – – – – – – – – – – – 7
2.4.2 most common beef (meat) – – – – – – – – – – – – – – 7
2.5 bacterial quality of meat – – – – – – – – – – – – – – 7
2.6 food borne disease – – – – – – – – – – – – – – – – – – 8
2.6.1 causes of food borne diseases – – – – – – – – – – – – – – – – – – – 9
2.6.2 People at higher risk of food borne disease. – – – – – – – – – – 9
2.7food poisoning – – – – – – – – – – – – – – – – – – – – – 10
2.7.1 Types of bacterial food poisoning – – – – – – – – – – – – – 11
2.8 factors that contribute to the contamination of suya meat – – – – – – – – – – 12
2.9 control measures and initiatives to improve street food vending – – – – -13

CHAPTER THREE
3.0 MATERIALS /METHODOLOGY – – – – – – – – – – – – 14
3.1 Study Design – – – – – – – – – – – – – – – – – 14
3.2 Study Area – – – – – – – – – – – – – – – – – – 14
3.3 Study Population – – – – – – – – – – – – – – – – – – 14
3.4 Sample size and Sampling Technique – – – – – – – – – – – – 14
3.5 Inclusion – – – – – – – – – – – – – – – – – – – – 14
3.6 Exclusion – – – – – – – – – – – – – – – – – – – – – – 15
3.7 Laboratory – – – – – – – – – – – – – – – – – – – – – 15
3.7.1 Procedure for Sample Collection – – – – – – – – – – – 15
3.7.2 Procedure for sample Analysis – – – – – – – – – – – – 15
3.7.3 Culture Media – – – – – – – – – – – — – – – – – – 15
3.8 Procedure for Data Analysis — – – – – – – – – – – – – – 16
3.9 Ethical Consideration. – – – – – – – – – – – – – – – – 16

CHAPTER FOUR
4.0 Results – – – – – – – – – – – – – – – – – – – 17
4.1 Demographic Details of Samples – – – – – – – – – – – – – — – – 18

CHAPTER FIVE
5.1 Discussion – – – – – — – – – – – – – – – – – – – – 20

CHAPTER SIX
6.0 Conclusion- – – – – – – – – – – – – – – – – – – 21
6.1 Recommendation- – – – – – – – – – – – – – – – – 21
REFERENCES – – – – – – — – – – – – – – – – – – – – 22
APPENDIX 1- – – – – – – – – – – – – – – – – – – – – 25
APPENDIX 2- – – – – – – – – – – – – – – – — – – – – – – 26