ABSTRACT

 This study evaluated the microbial safety of shelled, unshelled and undehulled roasted groundnut vended in Orie-Ugba and Ndioro main markets, Abia state. A total of 6 samples were obtained once a week for two consecutive weeks. The microbial assessment was carried out using standard conventional microbiological procedure. Statistical analysis was carried out on log transformed data using SPSS software version 23.0. The results showed that-the bacteria count ofthe groundnuts ranged from 2.05 to 5.20 log cfu/g, 1.93 to 4.66 log cfu/g and 0.00 to 4.13 log cfu/g for shelled, undehulled and unshelled roasted groundnut collected in first study week, and 4.63 to 5.45 log cfu/g, 3.85 to 5.00 log cfu/g and 1.65 to 4.68 for shelled, undehulled and unshelled roasted groundnut collected in second study week. The fungi count of the groundnuts ranged from 2.51 to 5.45 Log cfu/g, 0.00 to 5.15 Log cfu/g and L65 to 5.26 log cfu/g for shelled, undehulled and unshelled roasted groundnut collected in first study week, and 1.80 to 5.31 log cfu/g, 0.00 to 5.11 log cfu/g and 0.74 to 5.15 forshelled, undehulled and unshelled roasted groundnut collected in second study week. The microbial isolates found associated with these groundnuts included Staphylococcus aureus, Escherichia coli, Shigella, Aspergillus, and yeast and mould. Therefore, there is a need to educate both vendors and consumers of groundnut on food handling procedures and personal hygiene so as to minimize contamination.