Folounso T. V

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 transmiss...