This study evaluated the bacteriological profile of roasted peeled cashew nuts sold in selected markets within Keffi. Fifty wrapped samples of roasted peeled cashew nuts were randomly purchased from five major markets, namely Sambisa, Angwan Lambu, Tsohon, Neighbourhood, and Kara markets. Standard microbiological procedures involving serial dilution, spread plate technique, Gram staining, and biochemical characterization were employed for the isolation and identification of bacterial contaminants. The total viable count, total coliform count, total faecal coliform count, and Staphylococcus aureus count were determined using selective culture media. Results revealed varying degrees of bacterial contamination across all sampled markets. Sambisa Market recorded the highest microbial load with total viable count of 8.3 × 10⁵ cfu/ml, total coliform count of 6.1 × 10⁵ cfu/ml, total faecal coliform count of 3.7 × 10⁵ cfu/ml, and Staphylococcus aureus count of 2.2 × 10⁵ cfu/ml. The bacterial isolates identified included Pseudomonas spp., Klebsiella spp., Bacillus spp., Escherichia coli, Enterobacter spp., and Staphylococcus aureus. The findings demonstrated that roasted peeled cashew nuts sold within Keffi metropolis may constitute a potential public health risk due to microbial contamination.

Keywords: Bacterial contamination; Food safety; Microbial load; Ready-to-eat foods; Roasted cashew nuts