Assessment of Microbiological Quality of Processed Fruit Juice

Basar, M Abdul; Rahman, Sabita Rezwana

doi:10.3329/bjm.v24i2.1267

Cited by 10 publications

(8 citation statements)

References 6 publications

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“…A preservative like sulphur dioxide (SO 2 ) is very detrimental to respiratory system of individuals (Fowie et al, 2006). Similar findings were reported by Basal and Rahman (2007) in Bangladesh where and the absence of total viable count growth in fruit juices was attributed may have been due to the use of higher preservatives than the recommended amount.…”

Section: Samplesupporting

confidence: 53%

Microbial and heavy metal contamination of pineapple products processed by small and medium scale processing enterprises in Rwanda

Mukantwali¹,

Laswai²,

Tiisekwa³

et al. 2014

Afr. J. Biotechnol.

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Fruit products are increasingly consumed but highly prone to microbial deterioration if not adequately processed and stored. The present study was conducted to evaluate the microbial and heavy metal concentrations of packed pineapple nectars, syrups and jams processed by 10 Small and Medium scale pineapple processing Enterprises (SMEs) over a storage duration of 12 months. Collected samples were analysed to determine whether the levels of microbial and heavy metal concentrations were in line with maximum permissible limits set by Codex Alimentarius Commission (CAC), East African Standards (EAS) and Rwanda Bureau of Standards (RBS). The samples were tested for yeasts and moulds, total plate counts, Faecal coliforms, total coliforms, Escherichia coli, Salmonella, Shigella and Staphylococcus aureus using tested International Organization for Standardization (ISO) microbial determination methods. Quantitative determination of heavy metals: zinc, iron, lead, copper, cadmium and aluminium was carried out by Atomic Absorption Spectrophotometer (AAS). Pineapple products were free from most of the microorganisms but only nectars from 30% of SMEs were highly contaminated above the permissible Codex and RBS limits with total plate counts >300 CFU/ml and yeasts and mould counts >300 CFU/ml. The mean levels of zinc, iron, copper and aluminium were within the acceptable recommended Codex and RBS standard values but the levels of lead and cadmium were above those permissible standard values. These results indicated that some fruit processors in Rwanda may not be observing good manufacturing and hygienic practices, leading to a need for improved post-harvest and processing guidelines, better monitoring and enforcement, and additional research into heavy-metal ingress in the manufacturing process.

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Section: Samplesupporting

confidence: 53%

Microbial and heavy metal contamination of pineapple products processed by small and medium scale processing enterprises in Rwanda

Mukantwali¹,

Laswai²,

Tiisekwa³

et al. 2014

Afr. J. Biotechnol.

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“…Besides, those packed fruit juices are generally prepared under good sanitation practices and also preserved in appropriate storage condition. But, use of high amount of preservatives to preserve packed fruit juices can be harmful to human health (Bashar and Rahman 2007) compare to freshly prepared juices. To reduce microbial load and to prolong shelf life, pasteurization technique is used in packed fruit juices exposed to high temperature about 2 to 5 minutes at 80°C which destroys all the vegetative cells except more heat resistant spores (Kisko and Roller 2005), unfortunately these processes are usually ignored by local vendors as they cannot effort it due to high cost and lack hygiene practice.…”

Section: Screening and Isolation Of Bacteriamentioning

confidence: 99%

Microbiological quality assessment of locally vended and commercially packed fruit juices in Chittagong city of Bangladesh

2019

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Microbiological investigation has been undertaken for freshly prepared and commercially packed fruit juices of Chittagong city, Bangladesh. Physicochemical analysis as pH, sugar content, total soluble solid (TSS), total dissolved solid (TDS), acidity, moisture content and microbiological parameters i.e. total viable count (TVC), total coliform count (TCC), fecal coliform count (FCC), total staphylococcal count (TSC), Vibrio spp., Salmonella spp., Shigella spp. were examined for all samples. No microorganisms were found positive in packed fruit juice samples, whereas the range of TVC, TCC, and TSC were found to be 2.0 × 103 - 1.0 × 105, 0.15 × 102 - 11 × 102 and 1.0 × 102 - 2.0 × 104 cfu/ml respectively, though there was no detectable FCC and Salmonella, Shigella for vended samples. Human pathogenic Vibrio cholerae, Klebsiella pneumoniae and Staphylococcus aureus were identified by biochemical tests and further confirmed by 16S rDNA sequence analysis. Antibiotic sensitivity of Klebsiella pneumoniae and Staphylococcus aureus were found against ciprofloxacin, imipenem, gentamicin, levofloxacin except amoxicillin; whereas Vibrio cholerae showed resistant to all above antibiotics. Hence, proper awareness and regular monitoring are required during vended fruit juice handling as antibiotic resistant pathogenic bacteria can easily spread through the contaminated fruit juices to the consumers. J. bio-sci. 27: 43-58, 2019

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“…For enjoying the freshness of the fruit, unpasteurized fresh made juices are most popular among the people. As they contain lots of vitamins, minerals (calcium, phosphorous, sodium), several bioactive compounds (flavanone glycosides, hydroxycinnamic acid, antioxidants) which help to improve human health status, maintain blood lipid profile in hypercholesterolemia patients, inhibition of breast cancer, urinary tract infections, congestive heart failure, (2)(3)(4)(5)(6)(7)(8)(9). These juices are generally sold in busy areas like shopping malls, schools, universities, hospitals, offices and so on (10)(11)(12)(13)(14).…”

mentioning

confidence: 99%

Microbiological quality assessment for drug resistant pathogenic microorganisms from the fresh vended fruit juices

2017

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Fruit juices are very popular due to their freshness and taste. These juices contain all the nutritive values those were present in whole fruits. Fresh juices are healthful drink for people of all ages. But the condition is quite opposite if they become contaminated with pathogenic bacteria during the juice processing. Because of the nutritive properties juice can give enough opportunities to the microorganisms to survive and multiply. In our current study we included eight types of fresh juices to study the microbial load. All the samples were heavily contaminated. Total bacterial and fungal count was found to be up to 3.0×10 7 cfu/ml and 2.6×10 6 cfu/ml, respectively. Salmonella spp. and Shigella spp. was present only in one sample. Staphylococcus aureus and Pseudomonas spp. were the most prominent in all of the eight samples. Vibrio spp. was found in six samples ranging from 2.0×10 2 cfu/ml to 2.9×10 4 cfu/ml. All the pathogenic isolates showed drug resistance towards the most commonly prescribed antibiotics indicating the risk of difficulty in eradicating diseases.

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Assessment of Microbiological Quality of Processed Fruit Juice

Cited by 10 publications

References 6 publications

Microbial and heavy metal contamination of pineapple products processed by small and medium scale processing enterprises in Rwanda

Microbial and heavy metal contamination of pineapple products processed by small and medium scale processing enterprises in Rwanda

Microbiological quality assessment of locally vended and commercially packed fruit juices in Chittagong city of Bangladesh

Microbiological quality assessment for drug resistant pathogenic microorganisms from the fresh vended fruit juices

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