Microbial Quality and Public Health Risk Assessment of Ready-to-Eat Suya Meat in Lagos, Nigeria: Prevalence of Pathogenic Bacteria and Implications for Food Safety

Suya, a popular Nigerian skewered meat (pH 5.7–7.2; aw 0.98–0.99), is a low-acid, high- moisture food that is highly susceptible to microbial contamination. Pathogens such as Escherichia coli, Salmonella spp., and Staphylococcus aureus pose severe public health risks in developing regions, where contaminated meat often serves as a primary transmission pathway. These risks are exacerbated by inadequate preparation and poor hygiene practices. This study assessed the microbiological quality of ready-to-eat Suya sold in Lagos State, Nigeria, and evaluated associated public health risks by identifying prevalent pathogenic bacteria and their contamination levels. Forty Suya samples were collected from vendors across five locations. Selective agars were used to isolate major pathogens, including coliforms, E. coli, Salmonella spp., S. aureus, and Bacillus cereus, and to determine their contamination loads. Proximate composition and pH were also measured. All samples contained B. cereus, the most frequently isolated bacterium. Mean counts revealed significant contamination: E. coli (4.19–4.48 log cfu/g), S. aureus (5.31–6.65 log cfu/g), and Salmonella spp. (4.17–4.35 log cfu/g). The pH ranged from 6.74 to 8.00. The abundance of pathogenic bacteria highlights inadequate hygiene during preparation and handling, posing substantial risks to consumer health. Ensuring Suya’s safety requires strict adherence to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) protocols.