Microbiological quality of roasted shelled groundnuts vended around Makerere University

Abstract

The study assessed the microbiological quality, food safety knowledge, attitudes, and practices (KAP) of roasted shelled groundnut vendors operating around Makerere University. A total of 30 vendors were interviewed, and groundnut samples were collected from three major locations: Kikoni, Wandegeya, and Kikumi Kikumi. Results revealed that 83.3% of the vendors were male, with most aged between 21–30 years and having either primary or secondary education. While 80.7% demonstrated good food safety knowledge and 92.1% had positive attitudes, actual practices were inadequate, with only 65.7% demonstrating good food safety behavior. Notably, none of the vendors possessed valid medical certificates, and only 23.3% stored raw and roasted groundnuts separately. Microbiological analysis showed that all samples complied with the Uganda National Bureau of Standards (UNBS) limits for Escherichia coli and yeasts and molds (100% conformance). However, only 20% and 16.7% of the samples met the standards for Staphylococcus aureus and total coliforms, respectively. The highest Staphylococcus aureus (5.4 log cfu/g) and total coliform (4.7 log cfu/g) counts were observed in samples from Kikoni and Kikumi Kikumi, respectively and a strong association (R2 = 0.85, P < 0.01) was observed between the vendors practices and the staphylococcus spp counts in their groundnuts samples. . These findings highlight a significant gap between food safety knowledge and actual practice among vendors, posing potential public health risks. Strengthening food safety training, monitoring, and hygiene enforcement among street vendors is essential to ensure safe groundnut products for consumers.