Isolation and Identification of Bacteria Associated with Pre and Post Processing of Groundnut Cake in Sokoto State, North-Western Nigeria

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