A REVIEW OF STREET GRILLED MEAT (SUYA) IN BENIN CITY, NIGERIA: A POTENTIAL PUBLIC HEALTH RISK

Suya originated in the northern parts of Nigeria is ready to eat grilled skewered meat products prepared in different forms spiced with locally sourced, commonly produced by the Hausas in Northern Nigeria. It has permeated Nigerian society, being affordable for all and available everywhere. It is produced from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavourings followed by roasting around a glowing charcoal fire. It’s generally made with skewered beef, ram, or chicken. Innards such as kidney, liver, and tripe are also used. Suya are of three main forms namely Tsire, Kilishi, and Balangu, and Tsire is the most commonly preferred. In Benin City, which is located in the southern part of Nigeria, Suya has become a very common street food delicacy scattered most major areas and are sold mostly in the evening time, only very few vendors will sell Suya in the day time. Concerns have been raised in many research regarding the public health risk of consuming suya, part of which is food poisoning, as a result microbial contamination such as Bacillus cereus, Staphylococcus aureus, aflatoxigenic molds, Staphylococcus epidermidis, Proteus vulgaris, Klebseilla pneumoniae, Escherichia coli, Candida spp., Salmonella enteritica and Enterobacter spp. Trace metals such as zinc, lead, manganese, iron, and copper have been observed in suya in concentrations exceeding recommended tolerable upper intake levels which can consequently cause serious long term health issues. This study reviews the potential public health risk of consuming street grilled meat (Suya) in Benin City.

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Reassortant between Human-Like H3N2 and Avian H5 Subtype Influenza A Viruses in Pigs: A Potential Public Health Risk

PLoS ONE ◽

10.1371/journal.pone.0012591 ◽

2010 ◽

Vol 5 (9) ◽

pp. e12591 ◽

Cited By ~ 15

Author(s):

Yanlong Cong ◽

Guangmei Wang ◽

Zhenhong Guan ◽

Shuang Chang ◽

Quanpeng Zhang ◽

...

Keyword(s):

Public Health ◽

Health Risk ◽

Influenza A ◽

Influenza A Viruses ◽

Public Health Risk ◽

H5 Subtype ◽

Potential Public Health

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Agricultural Pesticide Use And Environmental Justice As A Determinant Of Potential Public Health Risk In Brazil

ISEE Conference Abstracts ◽

10.1289/isee.2015.2015-969 ◽

2015 ◽

Vol 2015 (1) ◽

pp. 969

Author(s):

Marcelo Firpo De Souza Porto

Keyword(s):

Public Health ◽

Health Risk ◽

Environmental Justice ◽

Pesticide Use ◽

Public Health Risk ◽

Agricultural Pesticide ◽

Potential Public Health

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Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

Journal of Food Protection ◽

10.4315/0362-028x-66.7.1227 ◽

2003 ◽

Vol 66 (7) ◽

pp. 1227-1232 ◽

Cited By ~ 39

Author(s):

ROBIN M. KALINOWSKI ◽

R. BRUCE TOMPKIN ◽

PETER W. BODNARUK ◽

W. PAYTON PRUETT

Keyword(s):

Public Health ◽

Food Safety ◽

Health Risk ◽

Clostridium Perfringens ◽

Meat Products ◽

Performance Standards ◽

Public Health Risk ◽

Raw Meat ◽

Poultry Products ◽

Cooked Meat

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization)requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a “worst case” of 104 Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9°C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9°C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10°C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

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