Some hazards associated with the production of a popular roasted meat (tsire) in Zaria, Nigeria

Some hazards associated with the entire production process of tsire (a local kebab) were identified in three production centres. Microbiological analyses showed tsire to have highest aerobic plate count of log10 6.27; B. cereus count was highest at log10 3.30 cfu/g; Clostridium perfringens count was highest at log10 2.92 cfu/g; Staphylococcal count was highest at log10 3.96 cfu/g; Coliform count was highest at log10 4.08 cfu/g; yeast and mould count was highest at log10 2.49 cfu/g. The proximate analysis showed tsire to averagely have 11.87% moisture, 31.77% protein, 23.16% fat and 2.43% salt. The critical appraisal of the production process indicated potential hazards in the raw meat, environmental contamination as well as post-process handling contamination from humans and the environment. The nature of microorganisms associated with tsire production as shown by this study calls for worry from the public health standpoint. In the light of this, efforts should be made by public health services with regard to improving its production in order to reduce the associated hazards.