Microbiological quality of fruit juices sold in cafes and restaurants of Shewarobit town, Amhara, Ethiopia

Abstract

Fresh and unpasteurized fruit juice is common in restaurants, cafeteria, hotels and juice house of Ethiopian cities. Most fruit juices contain sufficient nutrients that could support microbial growth. The current investigation was carried out to investigate the microbiological quality and processing conditions of fruit juice vended in Shewarobit town. Purposive sampling technique was employed to collect sixteen fruit juice samples comprising of eight avocado and eight papaya from five cafeterias and three restaurants of Shewarobit town from November 2017 to January 2018. A wide mouth sterile bottle was used to collect fruit juice. Collected samples were diluted and 0.1 mL inoculated on plate count agar to determine total viable count, on violet red bile agar to determine total coliform count, on mannitol salt agar to determine total Staphylococcal count and on Sabouraud's dextrose agar for count of yeast and molds. Questionnaires were delivered for juice vendors to obtain information on demographic characteristics and conditions for processing. There is no significant statistical difference between numbers of microbial count (p> 0.05). The total viable count was found in the range of 1.3 × 10 5 to 2.9 ×10 5 cfu/ mL. The total coliform count was found to be between 0.1 × 10 5 and 2.4 × 10 5 cfu/mL. Staphylococci count was between 0.2 × 10 5 and 1.7 × 10 5 cfu/mL. The total yeast and mould counts for all fruit juice were in the range of 1.4 × 10 5 to 2.7 × 10 5 cfu/mL. Microbiological quality of most of the fruit juices were found to be not satisfactory when compared with Gulf region standard. Therefore, regular supervision and training about safe processing and handling is very crucial for juice vendors to improve microbiological quality of fruit juice.

Pathogenic Bacterial Species in Locally Prepared Fresh Fruit Juices Sold in Juice Houses of Eastern Ethiopia

“…Microbiology Insights conducted in Hossana Town, Ethiopia, reported none of the food handlers trained in food hygiene and safety. 4 Prevalence of selected bacterial species 26 The presence of Staphylococcus count in fruit juices above 3.0 log CFU/mL is potentially hazardous to human health. 24 However, the current study found 58 (74.4%) of fruit juice samples contaminated with Staphylococcus higher than the maximum permitted level of Gulf standard 2000 that was consistent with the finding of another study conducted in India that found 73.3% of fruit juice samples contaminated with Staphylococcus higher than the recommended standard.…”

Bacteriological Quality of Locally Prepared Fresh Fruit Juice Sold in Juice Houses of Eastern Ethiopia

“…However, another study conducted in Ethiopia found a microbial count in the juice samples ranged from 4.0 to 5.46 log CFU/mL. 15 Furthermore, the study found the mean TVBC in mango, avocado, papaya, and mixed juices was 5.15, 5.44, 5.44, and 5.46 log CFU/mL, respectively. This indicates that about an equal bacterial load was observed among all types of juice samples.…”

“…Similarly, the number of fruit juice vending houses serving different types of fresh fruit juices are increasing in Ethiopia. 15 However, the lack of an adequate food safety system is a major problem and has become an obstacle to sustainable health, safety, and economic development of the population of Ethiopia. A study conducted in Ethiopia reported the prevalence of food borne pathogen 2 Environmental Health Insights accounted 8.0% (Salmonella, pathogenic Escherichia coli, Shigella, and Campylobacter spp.…”

“…4 Fruit juices can be contaminated with Escherichia coli and Salmonella , Staphylococcus aureus , Enterobacter spp., Klebsiella , and Serratia species. 10-16 These pathogens cause typhoid fever, food poisoning, gastroenteritis, enteric fever, and diarrheal disease. 17-19…”

“…4 Fruit juices can be contaminated with Escherichia coli and Salmonella, Staphylococcus aureus, Enterobacter spp., Klebsiella, and Serratia species. [10][11][12][13][14][15][16] These pathogens cause typhoid fever, food poisoning, gastroenteritis, enteric fever, and diarrheal disease. [17][18][19] Globally, contamination of fruit juices with pathogenic microorganisms has been reported to be associated with various outbreaks of infectious diseases that resulted in high morbidity and mortality.…”