en public specific orginal article <div style="text-align: justify;"><span style="font-size:11pt"><span style="text-autospace:none"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt">Background:</span></span></span></span></b><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt"> The emergence and re-emergence of antibiotic-resistant foodborne bacteria call for concerted efforts, especially in developing countries. Spices have been employed traditionally to improve the aroma and flavour of foods; however, they could&nbsp; serve as reservoirs for the spread of potential pathogenic organisms. This study aims to investigate the public health implications of antibiotic-resistant bacteria associated with suya spices. <b>Methods:</b></span></span></span></span> <span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt">Three</span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt"> hundred samples of </span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt">suya spices</span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt"> were evaluated for bacteriological quality. The isolates were presumptively identified by standard biochemical tests and confirmed by API 20 E and API 20 NE. The Etest was used for determining the minimum inhibitory concentration (MIC) of the drugs, while the antibiotic resistance profile&nbsp; of the isolates was evaluated using the Kirby Bauer methods. </span></span></span></span><b><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt">Results:</span></span></span></span></b><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt"> The mean total plate count (TPC) ranged from 1.0 x 10³to 1.6 x 10³CFU/g. The TPCs of control samples showed significant differences in various zones (<i>P</i> < 0.05). One hundred and thirty-three bacterial isolates were obtained from suya spices. Pseudomonas aeruginosa (25.56%) had the highest frequency and Klebsiella planticola (3.01%) the lowest. The MIC of antibiotics ranged from 0.02 mg/l to > 256. The percentage of isolates resistant to the antibiotics ranged from 3.01% to 87.97% as exhibited by imipenem and teicoplanin, respectively. <b>Conclusion:</b> </span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""><span style="letter-spacing:-.1pt">This study revealed a high bacterial load and the presence of potential pathogens in suya spices. This depicts that suya spices, when added to suya meat, are one of the sources of microbial contamination.</span></span></span></span></span></span></span></span></div> Anitibiotic resistance, Foodborne pathogens, Food safety, Hygiene, Microbiological quality, Spice 340 354 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-394-1&slc_lang=en&sid=1 Temitope Kudirat Bello 0000-0003-2603-0366 No Department of Biological Sciences, Elizade University, Ilara-Mokin, Ondo State, Nigeria. Olorunjuwon Omolaja Bello obello@unimed.edu.ng 0000-0003-1510-0760 Yes Department of Biological Sciences, University of Medical Sciences, Ondo City, Ondo State, Nigeria.