A recent undergraduate graduation study from Anton de Kom University of Suriname (AdeKUS) has uncovered critical insights into food safety risks associated with vegetarian peanut sambal, a widely consumed local product. The research, conducted by Cherise Faerber, who earned her Bachelor of Science in Agricultural Production with a concentration in Agroprocessing from the university’s Faculty of Technological Sciences (FTeW), identifies storage duration as the key factor driving declining microbiological quality and elevated mold growth in the popular condiment.