EVALUATION OF CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TSIRE SOLD IN KANO METROPOLIS

Abstract

The study was conducted to evaluate the chemical and microbiological properties of Tsire, a ready-to-eat meat product snack sold in Kano metropolis northwest Nigeria. Samples for the study were purchased at four different locations, Gwarzo Road, Sabon Gari Market, Rimi Market and Zoo Road within the metropolis. Ateach location, samples were collected in  triplicates and were subjected to proximate and microbiological analyses. The proximate analysis revealed that there were significant (P<0.05) differences in protein content of the samples. Zoo Road had the highest protein content (38.59%), while Rimi Market had the least (31.73%). The highest ether extract and ash contents were recorded in Tsire samples from Rimi market, whereas Zoo Road had the lowest. There was no significant (P<0.05) differences in moisture content across the samples. The indicator organisms were identified as Staphylococcus aureus and Escherichia coli. Higher counts Staphylococcus aureus was obtained from Rimi market and was significantly difference (P< 0.05) from counts at other locations. Also, there was significant difference in Fecal coliform where by Sabon Gari Market samples had the highest (23 MPN/g). E. coli was significantly (P< 0.05) lower than S. aureus at all the locations. This study shows the Tsire, harbors microorganism of public health importance in numbers that could likely cause health problems. Therefore, proper hygiene in the process-line and the processing environment of Tsire is recommended to prevent the likely detrimental health implications to consumers.