Abstract
This study was conducted to assess the bacterial contamination between the groundnut cakes and paste obtained from Rural areas (Bodinga, kware) and that obtained within the metropolis at Urban areas (Arkilla and ‘Yargoriba) of Sokoto metropolis. A total of 8 samples of ready to eat groundnut cake and pastes were purchased, 4 of which were cake packaged in polythene and 4 paste packaged in plastic rubbers. The samples were analyzed microbiologically using standard procedures. Bacteria species associated with the samples collected from the rural areas were identified as Bacillus lentus, B. megaterium, B. licheniformis, Listeria monocytogene, Staphylococcus aureus while those associated with samples collected from the urban areas were identified as Bacillus lentus, B. megaterium, B. licheniformis, Listeria monocytogene, Staphylococcus aureus and S. hominis. There was higher bacteria count on samples from rural areas compared to those from urban areas. This might be as a result of unhygienic practices during the processing of the product which may range from methods of obtaining and quality of raw materials including sources of water, packaging, handling and distribution of the finished product to the final consumers. Based on these, it is recommended that Producers of groundnut cake should use good hygienic places, raw material and equipment to reduce the risk of microbial contamination. Keywords : Isolation, Identification, Bacteria, Processing, Groundnut DOI: 10.7176/JBAH/10-12-03 Publication date: June 30 th 2020
Highlights
IntroductionGroundnut (Arachis hypogaea L.) cake, popularly called “Kulikuli”, is produced by extracting oil from the groundnut kernels (Atanda and Akano, 1990)
Groundnut (Arachis hypogaea L.) cake, popularly called “Kulikuli”, is produced by extracting oil from the groundnut kernels (Atanda and Akano, 1990). It is a popular snack in Nigeria that is processed locally which exposes it to microbial contamination, as a result of improper processing associated with handling, water impurities during oil extraction, the use of contaminated equipment, air, packaging materials and storage conditions
Results Fourteen (14) Bacteria Species were isolated, the frequency of occurrence of these organisms showed that Bacillus megaterium has the highest frequency with 35.7% followed by Bacillus lentus, Staphylococcus hominis and Listeria monocytogene with (21.2%, 14.3% and 14.3%)
Summary
Groundnut (Arachis hypogaea L.) cake, popularly called “Kulikuli”, is produced by extracting oil from the groundnut kernels (Atanda and Akano, 1990) It is a popular snack in Nigeria that is processed locally which exposes it to microbial contamination, as a result of improper processing associated with handling, water impurities during oil extraction, the use of contaminated equipment, air, packaging materials and storage conditions. Groundnut cake and paste may be contaminated by bacteria such as Staphylococcus spp, Escherichia coli; an indicator of fecal contamination resulting from water supply. The presence of these contaminating organisms in food consumed by large population is of public health concern (Oko et al, 2015)
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