Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana

Table 2

Microbiology of unshelled boiled groundnuts sold for consumption (Log₁₀ cfu/g).

Location	TCC	TVC	Fungi	Mean ± SD
A	2.10 ± 1.00^bc	4.20 ± 1.00^a	ND	1.60 ± 0.60^a
B	1.30 ± 1.00^c	4.00 ± 0.50^a	ND	1.30 ± 0.30^ab
C	1.40 ± 1.31^c	2.40 ± 1.25^b	1.40 ± 0.40^c	1.60 ± 0.40^a
D	ND	5.20 ± 0.92^a	ND	1.30 ± 0.30^ab
E	ND	1.50 ± 1.00^b	ND	0.40 ± 0.00^c
F	ND	2.40 ± 0.60^b	3.07 ± 0.90^a	1.40 ± 0.40^a
G	ND	ND	1.90 ± 0.30^bc	0.53 ± 0.25^c
H	ND	ND	2.60 ± 1.00^ab	0.70 ± 0.00^c
I	2.90 ± 0.10^b	ND	ND	0.77 ± 0.23^bc
J	4.10 ± 1.00^a	ND	1.90 ± 1.00^bc	1.50 ± 0.50^a

¹Values are means of triplicate determinations from three independent trials; ± = standard deviation; ND = not determined; TCC = total coliform count; TVC = total viable counts; BS = Bolgatanga sample; NS = Navrongo sample; GS = Bongo sample; CS = Chiana sample. ²Means with the same letters as superscripts in a column are significantly different ( < 0.05).