Microbiological Quality of Locally Produced Groundnut Oil Sold in Kaduna Market, Kaduna State

Groundnut oil is a staple cooking fat widely used across Nigerian households, but local production and retail distribution practices may expose the oil to microbial contamination that affects both quality and consumer health. This study evaluated the microbiological quality of locally produced groundnut oil from 30 vendors in Kaduna central market, Kaduna State, North West Nigeria. Oil samples were analyzed for total aerobic plate count, yeast and mold count, E. coli, Salmonella species, and aflatoxin-producing Aspergillus species. Standard microbiological procedures and thin-layer chromatography (TLC) for aflatoxin B1 detection were employed. Results showed that 46.7 percent of samples had fungal contamination exceeding acceptable limits. Aspergillus flavus was the predominant fungal isolate, present in 36.7 percent of samples, with aflatoxin B1 detected by TLC in 23.3 percent of these. Total bacterial counts exceeded recommended thresholds in 40 percent of samples. E. coli was isolated from 16.7 percent of oil samples, indicating fecal contamination during processing. Packaging in reused plastic containers and exposure to sunlight were significantly associated with higher microbial loads. These findings document important food safety risks in traditionally produced groundnut oil and argue for improved production hygiene, better storage practices, and routine aflatoxin surveillance in Kaduna's informal oil trade. Keywords: groundnut oil, aflatoxin, Aspergillus flavus, food safety, Kaduna.