Assessment of physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam City, Tanzania

Abstract

Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross-sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 ⁰Brix. Most juices (67.8%) had ⁰Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these fruits sourced from open markets in the city. Water for washing of fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn't wash the fruits before juicing and 44.4% didn't boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides.The majority of premises (78.9%) were in unhygienic condition that likely encouraged or introduced contaminants to the juices. It is concluded that, the overall handling, preparation practices and physicochemical quality of raw fruit juices vended in Dare es Salaam City are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street fruit juices. _________________________________________________________________________________

Survey of physicochemical characteristics and microbial contamination in selected food locally vended in Morogoro Municipality, Tanzania

“…Most of the containers (43.3 %) used to store juice were dirty while 20 % of the selling points were also dirty suggesting of contamination. Disregard of sanitary practices during juice preparation, storage in clean containers and vending in clean environment might be the possible cause of high bacterial load in fruit juices sold along roadsides and bus terminals as previously reported by Nonga et al and Simforian et al [ 8 , 11 ]. This was supported by the high bacterial load in fruit juice samples beyond the recommendations.…”

“…According to FAO, street foods have significant nutritional implications for consumers, particularly from middle and low-income sectors of the population [ 5 ]. Street food vendors in developing countries are often unlicensed, untrained in food hygiene and sanitation, and work under crude unsanitary conditions [ 5 – 8 ]. In Tanzania, urbanization accompanied with low wages offered to employees and labourers has led to proliferation of street food vendors who offer cheap meals that is always contaminated by microbes [ 9 – 11 ].…”

“…Studies have reported pathogens like Salmonella spp., Shigella spp., E. coli O157:H7 and Listeria monocytogenes as common contaminants in juices with low pH [ 24 , 25 ]. Most of the locally vended raw fruit juices in Tanzania are characterized with low pH [ 8 , 11 ], a condition which favour survival of bacteria. The number of documented outbreaks of human infections associated with the consumption of raw fruits, vegetables, and unpasteurized fruit juices has increased in recent years [ 26 , 27 ].…”

“…The number of documented outbreaks of human infections associated with the consumption of raw fruits, vegetables, and unpasteurized fruit juices has increased in recent years [ 26 , 27 ]. Unhygienic preparation, processing and handling of the raw fruit juices are the key sources of bacterial contaminations [ 8 , 22 ]. A study by Simforian et al [ 11 ] reported high microbial contamination in raw fruit juices locally vendered in Dar es Salaam city, something that poses a threat of food-borne diseases to consumers.…”

Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

“…Reddi, Naveen Kumar, Balakrishna, and Sudershan Rao (2015) indicated that 92%, 86%, and 64% of the respondents have the practice of hand washing, utensil washing, and storage of cut fruit, respectively. According to Nonga, Simforian, and Ndabikunze (2014), the majority of premises (78.9%) of fruit preparation in Dares Salaam, Tanzania, were found in unhygienic conditions and likely encouraged contamination of juices.…”