Microbiological and chemical quality assessment of some commercially packed fruit juices sold in Nigeria

Abstract

The microbiological and chemical qualities of some commercially packed fruit juices sold in Nigeria were assessed. A total of 30 fruit juice samples were collected including Orange, Lemon, Pineapple, Punch and Guava juice. Samples were screened for total aerobic mesophilic bacterial counts which ranged from 1.4x10 4 to 2.6x10 5 cfu/ml. The fungal count ranges from 1.4x10 3 to 1.7x10 5 cfu/ml, while the coliform counts ranges from 1.1x10 4 to 6.0x10 4 cfu/ml. The isolated microbes include S. aureus, B. subtilis, P. caseicolum and species of Saccharomyces, Enterobacter, Corynebacterium, Aspergillus, Rhizopus, Streptococcus, Acetobacter, Staphylococcus, Bacillus and Lactobacillus. The total microbial counts are within acceptable standards for human consumption. Bacillus, S. aureus Saccharomyces and Penicillium was the most prevalent organisms isolated. All the samples were of acidic pH ranging from 3.20 to 4.50. Titrable acidity was 0.19 to 0.48; sugar (% sucrose) was 0.30 to 13.00. Heavy metals were not detected in any of the samples. The level of bacterial counts, fungal count and the absence of heavy metals conform to the standard specifications of National Agency for Food and Drug Administration and Control (NAFDAC) and Standard Organization of Nigeria (SON). The presence of coliforms in some of the fruit juice calls for strict adherence to GMP and effective HACCP applications.

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

“…This may indicate that the fruits used in the preparation of the juices in this study were at the state of fully maturity and ripening. The acidity values reported in this study were in agreement with those reported elsewhere (Wissanee & Renu, 2007;Oranusi et al, 2012;Rizzon & Miele, 2012;Ndife et al, 2013). However, the variations may be due to the type of fruits, their ripening stage and the season of the year, inappropriate storage of fruit and over dilution of fruit juices.…”

Isolation and identification of bacteria from fresh guava (Psidium guajava) sold at local markets in Mymensingh and their antibiogram profile

“…Oranusi et al . [ 10 ] stated that the acceptable microbial count in fruit juices suitable for human consumption ranged from log 4 cfu/ml to log 5 cfu/ml. The microbial load on guava recorded in this study exceeded the acceptable limit.…”

Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits

“…Wine can be fermented with yeast that occurs naturally in fruits and even damaged fruits. Details on the history of wine making using fruits, fermentation process, must preparation; the effect of yeast in wine production, aging, clarification, packaging/bottling, quality assessment and evaluation of wines of different fruits can be found in [1] , [2] , [3] , [4] , [5] , [6] , [7] , [8] , [9] , [10] , [11] , [12] , [13] . Related analysis can be explored, see [14] , [15] , [16] , [17] , [18] for details.…”