Research Article
Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana
Table 3
Bacterial contaminant levels (%) of unshelled and shelled raw groundnuts sampled from the four major communities.
| | Location | Bacillus spp. | Micrococcus | S. aureus | E. coli | Proteus spp. | % total | | U | S | U | S | U | S | U | S | U | S | U | S |
| | Bolgatanga (%) | 30.0 | 30.4 | 21.2 | 27.8 | 25.8 | 26.1 | 19.0 | 52.9 | 64.3 | 38.1 | 28.8 | 30.4 | | BSA | 2 | — | — | 3 | 3 | 1 | 2 | — | 2 | | | | | BSB | 4 | — | 3 | — | 1 | — | — | 1 | 5 | 2 | | | | BSC | 3 | 3 | 1 | — | 2 | 2 | — | 3 | 1 | 1 | | | | BSD | 1 | — | — | 2 | 2 | 2 | 2 | — | 2 | 1 | | | | BSE | 2 | 4 | 3 | — | — | 1 | — | — | 1 | 2 | | |
| | Navrongo (%) | 22.5 | 17.4 | 33.3 | 33.3 | 51.6 | 39.1 | 14.3 | 17.6 | 14.3 | 19.0 | 29.5 | 25.5 | | NSA | 3 | — | — | 2 | 6 | 2 | 1 | — | — | 2 | | | | NSB | — | — | — | — | 3 | 4 | — | — | — | 2 | | | | NSC | — | — | 6 | — | 4 | 1 | — | — | — | — | | | | NSD | 4 | 1 | 1 | — | — | 1 | — | 1 | — | — | | | | NSE | 2 | 3 | 4 | 4 | 3 | 1 | 2 | 2 | 2 | — | | |
| | Bongo (%) | 12.5 | 26.1 | 24.2 | 16.7 | 12.9 | 21.7 | 42.9 | 11.8 | 0.0 | 23.8 | 18.7 | 20.6 | | GSA | 2 | 1 | — | — | 3 | 1 | 2 | — | — | 2 | | | | GSB | — | 1 | — | — | 1 | 1 | 3 | — | — | — | | | | GSC | — | 1 | 4 | — | — | 1 | — | — | — | — | | | | GSD | — | 2 | 1 | 1 | — | 2 | 3 | 1 | — | — | | | | GSE | 3 | 1 | 3 | 2 | — | — | 1 | 1 | — | 3 | | |
| | Chiana (%) | 35.0 | 26.1 | 21.2 | 22.2 | 9.7 | 13.0 | 23.8 | 41.2 | 21.4 | 19.0 | 23.0 | 23.5 | | CSA | 4 | 1 | 4 | — | — | 1 | 1 | 2 | 2 | 1 | | | | CSB | 4 | 1 | — | — | — | 1 | 1 | — | — | — | | | | CSC | 6 | 2 | — | 2 | 3 | — | — | 2 | — | — | | | | CSD | — | — | 3 | 2 | — | — | — | 1 | 1 | — | | | | CSE | — | 2 | — | — | — | 1 | 3 | 2 | 0 | 3 | | |
| | Total | 40 | 23 | 33 | 18 | 31 | 23 | 21 | 17 | 14 | 21 | 139 | 103 |
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BS = Bolgatanga sample; NS = Navrongo sample; GS = Bongo sample; CS = Chiana sample; U = unshelled; S = shelled.
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