Table 2.
Characteristics of peanut flour from four consecutive lots.
| E. Coli | Salmonella | Aerobic s (cfu/g) |
Yeast (cfu/g) |
Mold (cfu/g) |
Aflatoxin (ppb) |
|||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Lot # | % Protein | % Fat | CoA | UNC | CoA | UNC | CoA | UNC | CoA | UNC | CoA | UNC | CoA | UNC |
| 1 | 50 | 11.38 | Negative | Negative | Negative | Negative | 10 | 10 | <10 | <10 | <10 | <10 | 0. | <2 |
| 2 | 49 | 12.09 | Negative | Negative | Negative | Negative | <10 | <10 | <10 | <10 | <10 | 10 | 0.9 | <2 |
| 3 | 49 | 11.40 | Negative | Negative | Negative | Negative | <10 | <10 | <10 | <10 | <10 | <10 | 2.4 | <2 |
| 4 | 51 | 11.16 | Negative | Negative | Negative | Negative | 10 | <10 | <10 | <10 | <10 | 10 | 1.5 | 2.05 |
Microbial testing results are shown from Golden Peanut Company’s testing (CoA) and for our testing (UNC) upon receipt.