In this study, the microbial quality assessments of two peanut based snacks were analyzed. Samples were obtained from ‘Orita Naira’ market, Ogbomosho, Oyo State and ‘Oja Titun’ Ilorin, Kwara State, Nigeria. The controls were prepared under hygienic condition in the Food processing laboratory, Ladoke Akintola University of Technology, Ogbomoso. These samples were analyzed to investigate their safety. Thus, microbial colony estimation and characterization were carried out; these include microbial load, frequency of occurrence and antimicrobial sensitivity test. All the samples had bacterial and fungal contamination at varying degree; microbial load in terms of percentage frequency of occurrence of bacteria was between 5 - 30%, the percentage frequency of occurrence for fungi was 5 - 16%. For bacteria, the highest percentage microbial count was Salmonella spp (30%) while the least was E. coli (5%), while for fungi, the highest and lowest percentage microbial count were 16 and 5% respectively. Total Viable Count ranged from 1.3 ± 0.10 x 103 to 4.10 ± 0.10 x 103 (cfu/ml), coliform ranged between 0.00-5.40 ± 0.40 cfu/ml, while mould count ranged from 1.00 ± 0.00 - 3.87 ± 0.31. Sensitivity test showed that bacteria inhibition zone of 32 mm and 25 mm in Kulikuli and Donkwa respectively, while fungal sensitivity test indicated 26 mm, 32 mm in kulikuli and donkwa respectively. With 30% salmonella spp found in kulikuli and 10% E. coli found in donkwa, it shows poor hygiene in processing and handling.

Keywords: Isolation; Hygiene; Contamination; Processing; Organism

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Citation

Citation: Ajala AS.,et al “Microbiological Assessment of Selected Groundnut Based Snack “Kulikuli” and “Donkwa” in Ogbomoso And Ilorin, Nigeria". Acta Scientific Nutritional Health 4.4 (2020): 67-71.

Copyright

Copyright: © 2020 Ajala AS., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.