Microbiological quality and antibiotics sensitivity of potential pathogens from roasted groundnuts sold in Rivers State University and its environs

Abstract

Article InformationMicrobiological quality and antibiotic sensitivity of potential pathogens from roasted skinned and unskinned groundnuts sold in the River State University campus and its environs were evaluated. Samples obtained from three locations namely: Back gate, Main gate and Shopping complex were coded BSG, MSG and SSG respectively for skinned and BUG, MUG and SUG for the unskinned. Samples transported to the laboratory in chilled cooler were analyzed immediately as freshly purchased and after four weeks of cold storage (15.0 ±2 °C). Conventional microbiological methods were used for analysis. Microbial analysis (Log10 CFU/g) revealed that all freshly purchased samples had total bacteria count (TBC) of 3.99 -5.98, coliform (TCC), Salmonella (TSC) and mould (TMC) counts of 1.00, 4.30 and 5.11 in BUG, SUG and MUG respectively. Escherichia coli (TEC), Staphylococcus (TSTC) and yeast (TYC) counts in three of the samples ranged respectively, from 1.35 -2.70, 3.00 -4.30 and 2.00 -3.70. Total lactobacillus count (TLBC) was 2.70 -4.49 for MSG and SUG. After storage, the microbial load increased and counts for TBC,