Resource Description

In this study, household interviews and microbial samples were used to analyze the relationship between the level of peanut contamination and the producer’s food safety knowledge and practices. Surveys of 198 households throughout the Senegalese peanut basin assessed current production practices, storage methods, and producers’ prior knowledge of microbial contamination. The results of this study indicate that peanuts produced in the Senegalese peanut basin are heavily contaminated by all three categories of microorganisms, and producers utilize similar production methods regardless of their understanding of microbial contamination.