eng Rovedar Farm Animal Health and Nutrition 2980-7905 2025-03-24 4 1 14 20 10.58803/fahn.v4i1.71 73 Iyiola Vivian Ogechi 0 https://orcid.org/0000-0001-8924-9248 Philip Danladi 0 https://orcid.org/0009-0002-0281-844X Aladi Nnanyere Okwunna 1 https://orcid.org/0000-0002-1871-1789 Msughter Gloria 2 https://orcid.org/0009-0000-6518-2990 Department of Animal Production and Health, Federal University Wukari, 200 Kastina-Ade Road. P.M.B. 1020 Wukari, Nigeria Department of Animal Science and Technology, Federal University of Technology Owerri, Wukari, Nigeria Department of Animal Production and Health, Federal University Wukari, Nigeria Introduction: Ethnic meat products are traditional meat-based foods that have gained cultural and commercial significance worldwide. Suya is a popular West African ready-to-eat meat product made from skewered and grilled meat in Nigeria. However, concerns about its safety have increased due to the use of poor-quality meat and unhygienic processing practices, which could lead to food poisoning. Therefore, this study assessed the effects of different meat types on the proximate and microbial quality of suya produced in the Wukari Metropolis. Materials and methods: Four thousand five hundred naira of Suya samples were randomly collected in clean, tightly sealed containers from various Suya processors in Wukari Metropolis. A total of nine suya samples from each meat type (beef, chevon, and mutton) were gathered within the metropolis. The samples were stored at 4˚C for eight hours before conducting proximate and microbial analysis. Plate Count Agar (PCA) was used to measure total viable counts, Eosin Methylene Blue Agar (EMB) for coliform detection, Salmonella and Shigella Agar (SSA) for pathogenic identification, and Mannitol Salt Agar (MSA), MacConkey Agar, Blood Agar Base, and Potato Dextrose Agar (PDA) for fungal growth analysis. Results: No significant differences were observed in the proximate composition of suya based on meat type, except for moisture content. Suya made from mutton had the highest moisture content (37.48 ± 1.38%), while suya from beef had the lowest (31.88±1.88%). Suya made from chevon recorded the highest crude protein and ash content at 26.87 ± 0.19% and 7.80 ± 0.53%, respectively, though the variations were insignificant. Similarly, no significant differences were noted in microbial counts across the different suya samples. Coliform, Salmonella, E. coli, Staphylococcus, and fungi were isolated from the samples, except for beef-based suya, which showed no presence of Salmonella. Despite the microbial presence, the suya samples were deemed safe and nutritious, as their microbial levels fell within the acceptable range of 2.5 x 10⁵ to 1.0 x 10⁸ CFU/g. Conclusion: The study confirmed that suya produced from different meat types is both nutritious and safe for consumption. However, improved hygiene practices during the production and handling of suya are recommended to ensure better safety and quality in the study area. https://fahn.rovedar.com/index.php/FAHN/article/view/71 Contamination Fungi Safety Salmonella Suya Unhygiene