Microbial Assessment and Sources for Contamination of Unpackaged Fruit Juice Served in Restaurants of Bushenyi-Ishaka Municipality Western Uganda

Pius, Theophilus; Mbina, Solomon Adomi; Tamale, Andrew

doi:10.4236/oalib.1108115

Cited by 2 publications

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“…According to the results of locally manufactured fruit and milk juices, some of Somaliland's fruit juice producing industries use good manufacturing practices. According to research that was performed in Tirana, Albania, they also found similar results [19]. An analysis of four samples of freshly made fruit and milk juices revealed higher total coliform bacteria, whose mean was 1.441 × 10 4 CFU/mL while their TCC ranged from 2 × 10 2 to 4.4 × 10 4 CFU/mL.…”

Section: Discussionsupporting

confidence: 57%

Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland

Farah,

Esa,

Abdelaziz

2023

AiM

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Background: Due to their delicious taste, high nutritional content, and health benefits, fruit juices are well-known drinks in many countries and are now an essential component of the modern diet. Objective: Determining the microbiological quality of both packaged and freshly made fruit and milk juices. Method: The spread-plate approach was employed to isolate and count the bacteria. 90 ml of sterile peptone water were blended with 10 ml of wellmixed, packed, and freshly made fruit juices. The samples were sequentially diluted (10 1 -10 5 ) in accordance with the Indian Manual of Food Microbiological Testing Methods. Results: From eight samples of imported packaged fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 1.39 × 10 2 , and 2 × 10 2 CFU/ml, respectively. In contrast, from three samples of locally produced fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 5.83 × 10 2 , and 2.73 × 10 3 CFU/ml, respectively. Four samples of handmade prepared fruit and milk juices had a mean of total coliform, staphylococci, and viable bacterial count of 1.441 × 10 4 , 4.1 × 10 3 , and 2.35 × 10 5 CFU/ml, respectively. Conclusion: 33.3% of the results from microbiological analysis of freshly made fruit and milk juices met the permissible range of the Revised Microbiological Standards for Fruit and Vegetables and Their Products, which were published in 2018 and as well as the Hong Kong Center for Food Safety, whereas 66.7% of the microbiological analyses of freshly prepared fruit and milk juices were above the permissible reference range of GSO standard 2000. 12.5% of the investigated imported and packed fruits and milk juices How to cite this paper: Farah, M.A., Esa, A.H. and Abdelaziz, H.S.

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Section: Discussionsupporting

confidence: 57%

Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland

Farah,

Esa,

Abdelaziz

2023

AiM

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“…To detect microbial contamination, nutrient agar plates were prepared and under sterilized conditions, they were inoculated in triplicate manner with 1ml of both juice samples and incubated at 37°C for 24-72 hours. Later on, the colonial morphological features were noted and colony forming units (CFU/ml) were also determined [9]. By using selective medium To detect coliform bacteria, eosin methylene blue agar plates were used in triplicate way and these plates were inoculated with 1ml of each juice sample in sterilized zone and they were incubated at 37°C for 24-72 hours.…”

Section: Detection Of Microbial Contamination By Using General Purpos...mentioning

confidence: 99%

“…and Staphylococcus aureus [7], during preparation the use of unclean water, utensils and hands of labor, and swarming of flies on place of preparation of juices. All these routes directly or indirectly promote the growth of microbial pathogens because fresh juices are always rich in nutrients which are required for microbial growth and further ideal conditions are providing by relative humidity and temperature like for growth of E. coli, Pseudomonas aeruginosa, S. aureus, Klebsiella pneumoniae and Enterobacter species [8,9]. Though in developed countries, the quality of fresh fruit juices is strictly maintained under rules and regulations while in under developed and developing countries, this aspect is still neglecting [10].…”

Section: Introductionmentioning

confidence: 99%

Quality estimation of locally sold carrot and sweet lime fresh juices of Kasur, Pakistan

Javed¹

2023

PAB

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Fresh fruit juices are commonly consumed non-alcoholic beverages which contain vitamins, minerals and several other assimilation boosting properties having nutrients. But these health benefits can be obtained only when they are prepared and served under hygienic conditions. So their quality estimation is required because they are also commonly vended and in case of unsatisfactory quality, they may affect the health of consumers. That is why; in current study locally vended fresh juices of carrot and sweet lime were examined for their nutritional quality and also to detect any possible microbial contamination in Tehsil Kasur, Pakistan because they are quite frequently consumed in this region. In this regard, different physicochemical parameters were determined like titratable acidity, pH, electrical conductivity, ash content, total sugars and vitamin C content. Deviations were observed from standards of these parameters. Whereas to detect microbial contamination by using nutrient agar and eosin methylene blue agar and in selected fresh fruit juices, and Staphylococcus epidermidis, Bacillus simplex, Arthrobacter dextranolyticus, Pseudomonas cendrella and Bacillus weihenstephanensis, Entrobacter aerogenes, E. coli, Klebsiella pneumonia, Pseudomonas aeruginosa and Proteus mirabilis were found. These results showed that the quality of fresh juice samples was unsatisfactory and they were inappropriate for intake. So these obtained results will not only be beneficial for the researchers but also useful to develop awareness in local consumers. For further public betterment, programmed awareness of food safety and hygienic practices should be conducted for local fresh juice venders by the food authority of government and by other private concerned agencies.

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Microbial Assessment and Sources for Contamination of Unpackaged Fruit Juice Served in Restaurants of Bushenyi-Ishaka Municipality Western Uganda

Cited by 2 publications

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Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland

Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland

Quality estimation of locally sold carrot and sweet lime fresh juices of Kasur, Pakistan

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Microbial Assessment and Sources for Contamination of Unpackaged Fruit Juice Served in Restaurants of Bushenyi-Ishaka Municipality Western Uganda

Cited by 2 publications

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Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Caf&#233;s, Shops, and Supermarkets in Hargeisa, Somaliland

Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Caf&#233;s, Shops, and Supermarkets in Hargeisa, Somaliland

Quality estimation of locally sold carrot and sweet lime fresh juices of Kasur, Pakistan

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Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland

Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland