Comparative Analysis Of Antimicrobial Strength Of Three Most Common Antibiotics Used In Enugu

(Case Study Of Antibiotics Drugs Brought In Obiagu.)

 

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ABSTRACT

In comparing the antimicrobial strength of three most common antibiotics, which includes: streptomycin chloranphenicol and gentarccin.
Samples of urine and high vaginal swab (H.V.S) were collected from park lane Enugu. The organisms isolated were pure culture of staphylococcus aureus and Escherichia coli
Sensitivity test was carried out with the use of sensitivity disk containing various minimum inhibitory concentration of the different antibiotics.
The result obtained shaved that gentamicn was more effective followed by chloramphenicol while some organisms shaved resistant to streptomycin.

 

LIST OF TABLE

TABLE 1 NUTRIENT AGAR
TABLE 2 BLOOD AGAR
TABLE 3: ANTIBIOTICS AGAINST SYAPHYLOCOCCUS AUREUS
TABLE 4: ANTIBIOTIC AGAINST ESCHERICHIA COLI
LIST OF FIGURES

FIGURE 1: STREPTOMYCIN
FIGURE 2: CHLORAMPHENICOL
FIGURE3: SENSITIVITY TEST ON STAPHYLOCOCCUS AUREUS
FIGURE 4 SENSITIVITY TEST ON ESCHERICHIA COLI
FIGURE 5: STAPHYLOCOCCUS AUREUS AGAINST ANTIBIOTICS
FIGURE 6: ESCHERICHIA COLI AGAINST ANTIBIOTICS
TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction
1.1 Historical background
1.2 Aims and objective
1.3 Hypothesis
1.4 Statement of problem
1.5 Scope of study
1.6 Limitation of study

CHAPTER TWO
2.0 Literature review
3.1 Procurement of antibiotics
3.1.1 streptomycin
2.1.2 Chloramphenicol
2.1.3 Gentamicin
2.2 Antimicrobial activity in vitro
2.3 Antimicrobial activity in vivo
2.4 Resistance to antimicrobial drugs
2.5 Factors affecting antimicrobial activity
2.6 Clinical use of antibiotics
2.7 Characteristic of antibiotics

CHAPTER THREE
3.0 Materials and method
3.1 Sample collection
3.1.1 Media composition
3.1.2 Direction for the preparation of nutrient agar
3.1.3 Direction for the preparation of blood agar
3.1.4 Material used for the prewritten of media

CHAPTER FOUR
4.0 Isolation and identification procedures
4.1.1 Isolation and identification of staphylococcus aureus
4.1.2 Isolation and identification of escherichia coli
4.2 Sensitivity test

CHAPTER FIVE
5.0 RECOMMENDATION
5.1 CONCLUSION
REFERENCES

 

CHAPTER ONE

INTRODUCTION
1.1 HISTORICAL BACK GROUND
Antibiotics are chemicals when the chemical are put into the body, they stop the growth of kinds of germs. They help the body to fight diseases. More than 3,000 years ago ancient people stumbled over the discovery that some moulds could be used as a cure. The egyptians, the chinese, and indians of central American would use mold to treat rashes and infected would. At that time they didn’t understand either diseases or treatment. As time went on, people began to gain some insight of disease. In the 1860 Louis Pasteur Shaw that many disease were caused it bacteria. Later he discovered that we may be able to fight germ and other microbes. It was two German doctors, who were first to make an effective medication form microbes. Kudo if and Emmerich and Oscar has conducted their experiment in the 1890. They proved that germ that would for another. All the men did was to take the germ from infected bandages and grow then in a test tube. They would then isolate a particular germ that caused green in factions in open would. This germs was bacteria called Bacillus pyoicyaneus. They put then into another test tube containing other type of bacteria, it was then it happened that the bacillus pyocyaneus wiped out the other disease germ. The germs that was killed were those that caused cholera, typhoid, diphtheria and anthrau. From this the two men created a medication that they called pyoanase, it was the first antibiotics used in hospitals.

In 1928 Alexander Fleming, a Scottish scientist, discovered penicillin, the first antibiotics. He was keeping in a petn dish when a speck of mold fell in, it cause the mold to grow on the nutrient agar used to feed the bacteria. Surpassingly, it stopped the growth of the bacteria. Fleming through the mold called penicillin notatum produced a substance that killed the bacteria and so called it penicillin. However, he was not able to entrant it from..

 

 

 

 

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THE EFFECT OF PESTICIDES DICHLORODIPHENYL TRICHLOROEYHANE (D.D.Y) AND BENZENE HEXACHRORIDE (BHC) ON THE MICROFLORA OF THE THREE TYPES OF SOIL.

 

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ABSTRACT

The effect of pesticides, chchlorodipheny trichloroethane (DDY) and Benzene hexaxhoride (BHc) on the microflora of the three types of soil (loamy, clay and sandy soil) was conducted. The serial dietitian technique was employed up to 10-3 using nutrient agar, potato dextrose agar and sabourand agar plates. The isolation of both bacterial and fungal organisms were made before treating the soil types with the two pesticides), D.D.T and BHC. and after treating the soil types with D.D.T after treating and BHc. The highest bacterial count before treating the soil types with D.D.T and BHc was got in loamy soil with 133 per ml having PH 7.1, followed by clay soil with 78 per ml and least was sandy soil with 42 per ml. while the highest bacterial count after treating the soil types with D.D.T was gotten in loamy soil 105 per ml, followed by clay soil with 51 and least count was got in sandy with 28 per ml. Also the highest bacterial count after treatment with BHc was obtained in loamy soil with 12F per ml, followed by clay soil with 64 per ml and the least count was got from sand soil with 37 per ml. The highest bacterial isolate from all the soil types before treatment with the two pesticides was pseudomonas with 25 per ml, followed by Bacillus SPP with 24 per ml, and next was achnomycetes with 19 per ml while the least bacterial organism was Rhizobrium SPP. The fungal organisms isolates were Aspergillus species, syncophatastrum species, pernicillum species and mucor species. The results of this project showed that there was reduction in microflora of the soil types after treatment separately with the two pesticides. But the effect was more with D.D.T than with BHc. Also the effects of the two pesticides was highest in sandy soil followed by clay and lastly the loamy soil.

 

 

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TABLE OF CONTENT

CHAPTER ONE
Introduction
1.2 Aims and objectives
1.3 Statement of problem
1.4 Hypothesis
1.5 Limitation of the study

CHAPTER TWO
Literature review
2.1 Pesticide labeling and safety
2.2 Various classes and types of pesticides.
2.3 Effects of pesticide on population of invertebrates in soil
2.4 Effects of pesticides on population of vertebrates in the soil
2.5 Effects of pesticides on population of micro organism in the soil
CHAPTER THREE
3.0 Materials and methods
3.1 materials
3.2 Methods
3.2.1 Sterilization
3.2.2 Collection of pesticides
3.2.3 Collection of three types of soil loamy clay sandy
3.2.4 Preparation of media
2.2.5 Playing technique
3.2.6 Microbial count, staining and microscopic work
3.2.7 Identification of would
3.2.8 Biochemical test for identification

CHAPTER FOUR
Result

CHAPTER FIVE
Discussions

CHAPTER SIX
6.0 Conclusion and recommendation
6.1 conclusion
6.2 recommendation
References
Appendix

 

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CHAPTER ONE

INTRODUCTION
According to crupta and Daroren (2003) soil is that portion of the surface of the land which is essential for plant growth. Plant are anchored in the soil by their root, which spread in all direction and which by holding on to the soil keep the plant in position plant draw all their water and most of their food or nutrient from the soil. Soil is therefore the source of food for plants, animals and man. Soil is of different types, sandy, clay and loamy soil. Sandy soil has or size range of 0.2 to 2mm diameter. They are free draining and do not retain any appreciable amount of soil water. It is brown loose and dry. While clay soil range in size from 0.002mm and lower and contains more than 40% of clay particles. They are sticky, plastic and easily moldable into shape. Another type is loamy soil which contains a fair balance of clay , silt and sand particle and it is the best soil for agriculture, as it has a high proportion of organic matter or content soil organic malter represents on accumulation of partially decayed and animal residues. Such material is continually being broken down as a result of the work of soil micro –organism consequently. It is a rather transitory soil constituent and must be renewed constantly by the additionb of plant residues. The organic matter content of a soil is small, only 3-5 percent by weight in a representative minerals topsoil. It is a major soil source of two important mineral elements namely phosphorous and suefur and essentially the sole source of nitrogen. Through its effect on the physical condition of soil, organic matter also increase the amount of water a soil can hold and the proportion of water available for plant growth.

Further more organic matter is the main source of energy for soil microflora. Without it biochemical activity would come practically to a stand still soil organic matter consist of two groups (a) Original tissue and its partially decomposed equivalent and (b) the humus. The original tissue include the under composed roots and the tops of higher plants. The materials are subject to vigorous attack by soil organism and both plant and animal which use them as sources of energy and tissue building material. The gelatinous, more resistant products of this decompository both the synthesized by the micro organisms and those modified from the original plant tissue are collectively known as HUMUS. This material, usually black or brown in colour is coloidal in nature. Its capacity to hold water and nutrient ions greatly exceeds that of clay, its inorganic counterpart. Small amount of humus thus augment remarkably the soil capacity to promote plant production.

According to Burges and Raw (1967) loamy like clay is a product of degradation and synthesis. And the agencies responsible are the living organisms in the soil both the animal (fauna) and the plant (flora). These organism engineer a myriad of biochemical changes as decay takes place. They also physically chum the soil and help stabilize soil structure. A rast number of organism live in the soil. By far the greater proportion of these belong to plant life. Yet animal are not to be minimized especially in the early stage of organic decomposition.

Edward and lofty in 1969 explain that the activities of specific group of soil organisms are commonly identified by (a) their numbers in the soil (b) their weight per unit volume or area of soil (biomass) and (c) their metabolic activity. Although the relative metabolic activities are not shown, they are generally related to biomass of the organism. As might be expected, the numbers are highest among the micro organism. So great are microflora number that they do minate the biomass in spite of the minute size of each individual organisms. The microflora monopolize the metabolic activity in soil. It is estimated that 60-80% of the total soiil metabolism is due to the microflora.

They further said that some of the many naturally and artificially occuring substance have deleterious effect on the life of at least some species of organism in the soil by inhibiting the development of these species. However, there is continuing concern that these chemical substance may also adversary affect various non parasitic segment of the soil microflora. These chemical compound substance are called pesticide. Pesticides are therefore material useful for the control nutigation of animals detrimental to human or economy. Algaecides, deforlant and descant herbicides plant growth regulator and fungicide are used to regulate population of undesirable organisms which compete with or pristine crop or namental plants. Attractant insecticides, muticides, accredits, molluscide, nematodes, repellant and rodenticide are used principally to reduce parasitism and trasmission in domestic animals, the loss of crop plant, the destruction of processed food textile wood products as well as parasitism and disease transmission to human.

 

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Jones (1956) and fletcher (1960) have shown the effect of different pesticide on type, number and activities. They explain that herbicide and insecticides can destroy soil micro organism or suppress their activities if applied at excessive rate. But when applied at recommended rate these chemicals reach soil concentration of more than 2 or 3 part per million (PPm) however, some pesticide are obtained from plant and minerals, while few other are obtained by the mixed culture of micro organisms insecticides like pyrethin, cruelties and nicotine are extracted from plant. Also toxin produced by bacillus thuringiesis are active ingredient against moth and butterfly larrac. The toxins are sometime called miracle gene”. DDt is an out standing example of insecticide and probably the most commonly used pesticide. It is known to contain remarkable properties and does not occur naturally too. Its first synthesis was recorded in 1874 by a German research chemist called. Zeidler
In the mid 60s, the benefits steaming from the ability of DDT to control insect pest could be counter balanced by adverse effects on other element of the enriroment. Detailed reviews of properties, stability, prehistoric and impact upon all facets of the environment were carried out with DDT and other chlorinated organic insecticides. Concern over the undesirable effects of pesticide culminated insecticides, fungicide,nd rodenticide act (FIFRA) by public. Law o2-516, the federal environmental pesticide control act (FEPCA) in united state of American to prevent unreasonable environmental hazard from pesticides for general and restricted users as a function of acute toxicity Benzene hexachloride (BHC) is an organochiloride pesticide for its efficiency in the control of anthropoid pests. There is fear that BHc will probable have adverse effect on non targeted microflora of the soil the aplastic anemia reported in individual said to have been exposed to BHC has been attributed to benzene, which causes aplastic anaemia. But BHc is based on cylohexane. Which does not cause anaemia (grawhill 1982).

 

1.2 AIM AND OBJECTIVES
i. To determine the effect of pesticide dicblorodipheny trichloroethane (DDT) and benzene

 

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Antibacterial Activity Of Sweet Orange (Citrus Sinensis) On Staphylococcus Aureus And Escherichia Coli Isolated From Wound Infected

 

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ABSTRACT

The antibacterial activity of sweet orange(citrus smensin) on staphylococcus aureus and Escherichia coli isolated from would infection was studied. A total number of 100 wound sample were collected form different individual from different age range within 5-8years and examined,. The test organisms S auras and E coli were cultured separately on Nutrient and macconkey agar plate and incubated for 24 hrs at 37)c. the highest isolation of bacterial organisms was obtained in staphylococcus auras as 100 (32%) followed by Escherichia coli as 92 (29%) there were isolation of other organisms, Klebsiella species was 76 (24%) followed by pseudomonas 44 (14%) the average zone of inhibition of orange extract on S aureus was 1.8 mm and E. coli was 1.9mm also out of 100 person with S. aureus 72 showed sensitive to orange extract and out of 92 person with E coli 77 were sensitive to orange extract. The average zone of inhibition exhibited by these drug on S. aureus were 8.95mm for Drovid 6.74 mm for ciprofloxacin while on E coli the average zones of inhibition were 8.63mm for Drovid 6.67mm for Enythrompcin 4.47mm for anbtpicillin and 6.57mm for ciprofloxacin. The result of the sensitivity pathen of both orange extant and antibiotics on S aureus and E coli showed that some of the isolated organisms were susceptible while some were resistance to both orange extract and antibiotics. The result should that the zone of inhibition of the orange extract were minimal on both S. aureus and E coli when compared to the zone of inhibition of the tested antibiotics on both organisms through the inhibition level of orange extract invitro (outside the body) is minimal, its active ingredient vitamin C boosts the immune system invivo (insove the body) by increasing the production of B and T cells and other white blood cells including those that destroy micro organisms.

 

TABLE OF CONTENTS

CHAPTER ONE
1.O Introduction

CHAPTER TWO
2.0 Literature Review

CHAPTER THREE
3.0 Material and methods
3.2.1 sterilization
3.2.2 procurement of sweet oranges
3.2.3 extraction of orange juice
3.2.4 preparation of ourture media
3.2.5 plating technique (streak method) for the isolation of bacterial organisms.
3.2.6 Microbial containing and microscopic work
3.2.7 Biochemical tests for identification of bacteria’s isolates
3.2.8 Preparation of disc or sensitivity testing o the orange extract.
3.2.9 Sensitivity disc testing using sweet orange extract on isolated organisms.
3.2.10 Antibiotic sensitivity disc testing on isolated bacterial organisms.

CHAPTER OUR
4.0 Result

CHAPTER FIVE
5.0 Discussion
CHAPTER SIX
6.0 Conclusion and recommendation
7.0 Reference
8.0 Appendix
LIST OF TABLES

TABLE 1
Plate court according to sex and age of population sampled.
TABLE 2
Number of groups of bacterial organisms isolated according to sex and age of population sampled.
T5ABLE 3
Perlimical test carried out for the identification of bacterial isolates
TABLE 4
Biochemical test carried out for the identification of bacterial isolates
TABLE 5
Age distribution and number of isolated organisms from both sexes of population sampled
TABLE 6
Age distribution number and percentage occurrence of staphylococcus auraus Escherichia coli Klebsiella and pseudomonas
TABLE 7
Age distribution number sampled, total percentage of s auraus and e coli and percentage of other organisms.

 

LIST OF TABLES

TABLE 1
Plate count according to sex and age of population sampled
TABLE 2
Number of groups of bacterial organisms isolated according to ex and age of population sampled.
TABLE 3
Preliminary identification of bacterial isolates
TABLE 4
Biochemical test carried out for the identification of bacterial ISOLATES
TABLE 5
Age distribution and number of isolated organisms from both sexes of population sampled.
TABLE 6
Age distribution number and percentage occurrence of staphylococcus auraus Escherichia coli, Klebsiella and pseudomonas
TABLE 7
Age distribution Number sampled, total percentage of S auraus and E coli and total percentage of other organisms.

TABLE 8
Sensitivity disc testing of staphylococcus aureus and Escheriche coli using orange extract.
TABLE 9
Age range, number sampled and the average zones of inhitction of s aureus and coli on orange extract..
Table 10
Antibiotics sensitive disc testing on staphylococcus auraus and Escherichia coli.

 

 

CHAPTER ONE

INTRODUCTION
Sweet orange is a strum belonging to the plant family ruracea with a botanical name citrus simrnsia. They are berries but because or their unusual structure, they are called fresperidiums. Sweet oranges originates in southern China thousands of yeast’s ago. Now they are most popular and wide spread of the citrus fruits.

Citrus saneness (sweet oranges) can be grown is most parts of the tropics where than five months and where there is fairly even distribution of rainfall throughout the year. The trees can be grown from seed but its more usual to buy budded citrus sincensis from private nursery men or form official Agricultural sources.

Citrus saneness is a spreading ever green, some time spiny trees up to 12m fall with ovale elliptic leaves which are commonly 7-10cm long dark green and routed at the base. They are carried on short articulated petioles with very narrow wins. The leaves are strongly scented the white sweet smelling flowers are smaller than those of the group. The rounded fruits are up to 12cm in diameter. Deep yellow to orange or in humict climate remaining green when ripe. Sweet oranges (citrus saneness) are trotrical crops. They are also annual crops (Cobley 1976)

In a typical sweet orange, the excerpt and mesa carp are leathery and protect the juicy inner tissue deceived from the endocarp from damage and desiccation. The epidermis of the fruit has a thick cuticle and varying number of stomata, the excerpt or flavedo is a layer of irregular photosynthctically active parenchyma cells which is green in young fruit and becoming orange or greenish when they nature.

The mesocarp is thicker than the exocarp and consists of inter cellular space. The mesocarp is know as the albedo. It is rich in vitamin C sugar cellulose and in pectin. The mesocarp and excarp together form the bird of the fruit. The center of the fruit is occupied by the development carpels of the ovary which are disposed around the pithy axis in form of several closely packed segments. Each segment develops from a single carpal and is surrounded by thin, transparent endocarp or “ray” form which multi-cellular hairs grow to fill each segment. Each huge cell or pulp vesicle of these hairs fills with juice and they form the edible part of the fruit for which the crops are grown. The seed lies on axle placenta close to the central axis and in the nature fruit is about 40- 45 percent juice 30 percent rind and 30 percent pulp and seeds which taken together consists of about 90 percent water 5-10 percent sugar 1-2 percent petunias various acids, essential oil proteins and minerals.

Generally the fruit contains 80-90 percent of sugar and acids with relative proportion varying between other species of citrus. Citric acid is the abundant acid in the sap. Pectin in the juice gives it a cloudy colloidal appearance. Cilrus nsinensis contain mineral salts, glycosides, small amount of protein and vitamin (cobley 1976) it is a good source of cirus are citrus paradisc (grape fruit) citrus limon (lemon) citrus aurantatifolia (lime) citrus aurantinum (sour orange) citrus reticulate (tangermie and maudanine) citrus grandis (pummelo) and citrus medical (citron) The sugar and acids vary between species.
The medical potency of sweet orange (citrus smeasin) is due to its high content in vitamin C which is believed to stimulated the production of white blood cells, primarily neutrophib, which attack foreign antigens such as bacteria and viruses. It also boost the body’s production of antibodies and interferon, the protein that helps protect us from viral invaders and cancer cells. (Uddoh, 1998).

The importance of vitamin C from citrus fruits in prevention of scurvy was scientifically proven in 1756 by John Lind (Rudolph et al 1978)
The skin is normally an effective barrier to pathogens, but skin may be broken example by wounding, surgery or the “bites” of insects etc. Wounds may admit any of the variety of potential pathogens capable of causing systemic disease (disease affecting the entire body) or localized disease. Bacterial pathogens can enter via “bites” (singleton 1995). Marmoin et al (1973) state that there are many organisms associated with wound infections, which are, propionibacterium, Klebsiella, staphylococcus, Escherichia coli etc. superficial infection are skin pustutes, boils, carbunictes, impetize, penphigus, neonatorum, sycosis barbae, paronychia styles, blepheritis and conjunctivitis” infections of accidental and surgical wounds.

 

STATEMENT OF PROBLEM
Most wound infections are infected by staphylococcus aureus and Escherichia coli and other micro organisms (Bhata et al 1998) vitamin C is said to play important role in protection agaisnt bacterial and viral infection (Okaka et al 2002). The uptake of orange juice which is rich in vitamin C stimulates the production of white blood cells premarily neutrophils which fight agiasnt bacteria and virus and speeds the healing of wound (Rudolph et al 1978).

 

 

 

 

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An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

 

 

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CHAPTER ONE
1.0 Introduction
1.1 Suya as a traditional meat
1.2 Aims and objectives

CHAPTER TWO
2.0 Literature Review
2.1 Function Of A Package Meat And Meat Prodcut
2.2 Different Packaging Materials And Their Properties
2.3 Processing Of Suya
2.4 Methods Of Proximate Analysis
2.5 Results Of Proximate Analysis

CHAPTER THREE
3.0 Recommendation
3.1 Use Of Different Packaging Mateiral In Industry
3.2 Use Of Aluminum Foil As Packaging Material
3.3 Metal Cans As Packaging Materials
Conclusion
References

 

 

CHAPTER ONE

1.0 INTRODUCTION
Meat is a flesh of animals consumed for foods. In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc. The other aspect of a dead animal such as the offal’s (kidney, liver, intestine etc) and the skin are often consumed, but one not termed meat; which ever part of it is meat is usually consumed for its high quality protein content essential for body growth and repairs.
The proportions of meat derived foods that one consumed are related to the general, affluence of the society in which he lives. Meat consumption in the developed countries is more than in less developed countries is more than in less developed countries. Ihekoronye, A. I and Ngoddy, P.O. (1985)

The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and sometimes, they are eaten like that. The food technologist is not only interested in those products, but also mostly interested in the process leading to the slaughtering of animals final quality of meat or meat product is usually influenced by both.

 

SLAUGHTER FACTORS AND THE INITIAL HEALTH OF THE ANIMAL

Animal for slaughtering must be healthy and usually not so old. This requirement is necessary if a high quality product is to be obtained.
Suya is popular roasted and smoked sliced beet product, suya is a traditional meat product originating from the Northern part of Nigeria; and it has gained considerable acceptability and popularity in the south too. It is produced by community meant into straws and passing with slight pressure through sticks. The meat is sprinkled with spices, groundnut oil, dry pepper and heat treated by a process involving dry cooking (roasting) by heat from a burning wood or charcoal. Kafidiya, O.O. (1981)

Suya meat is an ideal source of animal protein and its inclusion in a balanced diets should go a long way towards improving nutrition, but technological problems need to be overcome before the product can be successfully and safely processed, packaged and presented to the consumer Igene, J. O. (1982).
Increased demand for convenience foods has resulted in expansion of the processed meat industry. The consumption of suya has been accelerated, especially in southern Nigeria. The traditional method of producing suya is processed with the view to effecting some modifications where necessary to improve hygiene, palatability, characteristics and shelf stability. Kafidya, O.O (1981).

The recent up range of food prices in Nigeria has been the result of a number of complex circumstances, both domestic and international.
A substantial amount of the diet protein in the nation is obtained from crops. The level of animal protein in take is only about 17 percent of this total protein consumed by the average Nigerian, which is far from minimum recommended this situation could be improved by developing the food processing sector, especially meat and meat products.

The high quality of meat protein is well established and is essential in the maintenance to a healthy population. Development in the quantitative as well as qualitative production of suya could have a remarkable impact on the animal protein nutrition in Nigeria in view of the diverse and cheap sources of raw materials for suya processing. Suya is within the reach of most members of the population due to its unit price and as such contributes to a growing proportions of the much needed animal protein.

The process of economic development in any society pre-surposes a structural and social transformation of immense proportions such a transformation requires changes in the attitudes of people, changing the techniques of production and changes in preferences. Consumers expect amongst other things that the food available to them be cheap, clean, safe, unadulterated, reasonable priced and handled under sanitary conditions; for this to be possible, systematic machinery needs to be developed so that the technological demands of the products as well as consumer are satisfied.

A prime source of long term productivity gains is technological innovation. New methods, new materials and new machines contribute to a faster rate of gain in output per man hour. Rapid organization has continued to raise income in the nation and has led to the changes in the nation an has led to the changes in the nature of demands for food with growing emphasis on convenience food such as ‘suya’. A revolution in the aesthetic qualitative and quantitative production of suya is one way by which Nigerian improves the level of protein nutrition of its people.

In many of the major urban area of the country, the number of suya meat, the number of suya meat has increased tremendously over the past decade, while consumption has become improved with respect to ethnicity, re4lijorn, socio- economic factor or sex. Unfortunately, however, suya production is still at its technology standard, in which the production me4thords that have been in use for the past generation are yet to be replaced or modernized to cope with increasing demand.

AS demand for improve suya becomes apparent, there is a need to focus more attentions on the search for ways to reduce the drudger in the suya industry. While government and foundation have expended millions of naira on research over the years to improve productivity of agriculture’s, research expenditure in the area of suya processing, packaging, storage and distribution has been non-existence, and the reason can be advanced for this phenomenon, it can be argued that the decision to transform any mode of production is basically economic. Such dissension involves:

i) Availability of a more efficient production method.
ii) Calculation of the real benefit to be gained by effecting the change.
Although millions of people may be engaged in the production of suya, the industry has a slow rate of growth. At the moment, knowledge about the economic of the current procurement and production methods is the suya industries are non-existent. Nor is there any adequate scientific information abuo9t the nutritional and health effects of suya meat. No information exists as the health hazards or otherwise which is increased consumption of the product might stand foe the consumption population.

In fact, in the recent study by Igene and Mohammed (1981), it was reported that 74 percent of those surveyed expressed great dissatisfaction regarding the unhygienic conditions prevailing in the places where suya is processed and dispensed to consumers and 84 percent of those surveyed strongly believe that suya processed and dispensed in unhygienic surroundings could cause serious health bazaar risks to consumers. This is the big image problem of suya amongst the enlightened Nigerians (who incidentally could spend much money on suya but turn their back on the product for sanitary reasons).

THE MAJOR AREAS IN WHICH RESEARCH IS URGENTLY NEEDED INTO MANY ASPECTS OF SUYA PRODUCTION
Although, technical progress is the key to increasing food production. Information is necessary on research into many aspects…

 

 

 

 

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