Pathogens and Spoilage Microorganisms in Fruit Juice

Salomão, Beatriz de Cássia Martins

doi:10.1016/b978-0-12-802230-6.00016-3

Cited by 36 publications

(24 citation statements)

References 99 publications

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“…About 2.5 billion people, mostly from the LMICs, consume street foods every day [1]. Contaminated fruit and vegetable juices have been reported to be associated with infectious disease outbreaks, producing high morbidity and mortality across the world [2][3][4][5][6]. The World Health Organization (WHO) has reported more than 600 million cases of food-related diseases in the world, resulting in 420,000 deaths and 27,000,000 years of life lost (YLL) [7].…”

Section: Introductionmentioning

confidence: 99%

Antibiotic Resistance in Microbes from Street Fruit Drinks and Hygiene Behavior of the Vendors in Delhi, India

Sharma

Singh

Toor

et al. 2020

IJERPH

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Microbial contamination of fruit juices has caused major outbreaks, leading to significant morbidity and mortality in developing countries. The inept hygiene and safety practices followed by the juice vendors are the leading risk factors of the microbial contamination of juices. In this pilot study, the five most crowded markets in urban Delhi, including Kamla Nagar, University of Delhi (north campus), Tilak Nagar, Chandni Chowk, and Rohini, were selected for a questionnaire survey on the fruit juice vendors and the sampling of water used for juice preparation as well as sugarcane, orange, and mix fruit juices collected from these markets for the enumeration of total bacterial count (TBC), Escherichia coli, Salmonella, and Vibrio. Antibiotic susceptibility tests were performed using ampicillin, cefotaxime, chloramphenicol, ciprofloxacin, and imipenem. The results indicated that the majority of the vendors were not following hygiene and safety practices when compared with the recommended standard safety practices. The use of municipal water by 95% of vendors with high TBC counts might have been the major source of microbial contamination in all types of fruit juices. E. coli and Salmonella contaminations were high in sugarcane (2 × 105 colony forming units (CFU)/mL) and mix fruit (2.2 × 105 CFU/mL) juice samples, respectively. On the other hand, Vibrio was found to be absent in almost all juice samples except for orange juice. All strains were found to be susceptible to chloramphenicol, but resistant to ampicillin and cefotaxime. Only a few strains were resistant to ciprofloxacin, and only E. coli strains were resistant to imipenem. Taken together, the overall microbiological standards of fruit juices served by street vendors were not within the acceptable limits, perhaps due to the poor quality of water used to prepare juices and poor hygiene and safety practices followed by the vendors. More importantly, the isolated microbes demonstrated resistance to ampicillin and cefotaxime, which may have pressing public health implications. Post hoc power analyses identified the minimum sample size required for 80% power.

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Section: Introductionmentioning

confidence: 99%

Antibiotic Resistance in Microbes from Street Fruit Drinks and Hygiene Behavior of the Vendors in Delhi, India

Sharma

Singh

Toor

et al. 2020

IJERPH

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“…Raw apricots were contaminated mainly by yeasts and LAB often responsible for the fermented taste, carbon dioxide production, and production of a buttermilk off‐flavor (de Macedo, ; Lima Tribst, de Souza Sant'Ana, & de Massaguer, ; Patrignani, Tabanelli, Siroli, Gardini, & Lanciotti, ; Salomão, ; Tournas, Heeres, & Burgess, ). The washing operation of fresh whole fruits allowed to remove foreign material from the peel and to strongly reduce microbial contaminants.…”

Section: Discussionmentioning

confidence: 99%

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Reale

Renzo

Russo

et al. 2020

Food Science & Nutrition

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This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low‐calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour‐plate technique, and physicochemical (pH, TTA, and aw) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9‐point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.

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“…This scenario has established new production, distribution, and quality control outcomes where they all have a very important cross-sectional element, which is the deterioration of the products in every process. This deterioration is closely related to the growth of opportunistic microorganisms that cause physical, chemical, and/or sanitary alterations [ 2 , 3 , 4 , 5 ]. Yeasts, which are among the spoilage microorganisms commonly found in foods, have an advantage in their diversity and number, reaching values between 10 3 and 10 5 CFU/g [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…This deterioration is closely related to the growth of opportunistic microorganisms that cause physical, chemical, and/or sanitary alterations [ 2 , 3 , 4 , 5 ]. Yeasts, which are among the spoilage microorganisms commonly found in foods, have an advantage in their diversity and number, reaching values between 10 3 and 10 5 CFU/g [ 5 , 6 ]. Among the genera, Saccharomyces , Candida , Debaryomyces , Dekkera , Hanseniaspora , Kluyveromyces , Meyerozyma , Pichia , Rhodotorula , Torulaspora, and Zygosaccharomyces can be named, but Saccharomyces cerevisiae species as the predominant microorganism in general [ 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Yeasts, which are among the spoilage microorganisms commonly found in foods, have an advantage in their diversity and number, reaching values between 10 3 and 10 5 CFU/g [ 5 , 6 ]. Among the genera, Saccharomyces , Candida , Debaryomyces , Dekkera , Hanseniaspora , Kluyveromyces , Meyerozyma , Pichia , Rhodotorula , Torulaspora, and Zygosaccharomyces can be named, but Saccharomyces cerevisiae species as the predominant microorganism in general [ 5 , 6 , 7 ]. These microorganisms are mostly responsible for organoleptic deterioration because of their ability to produce gases, acids, turbidity, browning, and various organic compounds that give a “fermented flavor” [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Nonionizing Electromagnetic Field: A Promising Alternative for Growing Control Yeast

Riffo

Henríquez

Chávez

et al. 2021

JoF

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In the food industry, some fungi are considered to be common spoilage microorganisms which reduce the shelf life of products. To avoid this outcome, different technologies are being developed to control their growth. Electromagnetic fields (EMF) have been used to combat bacterial growth, but there are few studies on yeasts and their possible action mechanisms. For this reason, we studied the effect of EMF between 1 to 5.9 GHz bands on the growth of Saccharomyces cerevisiae yeast and observed that all the frequencies of the band used cause the reduction of the viability of this yeast. In addition, we observed that the distance between the antenna and the sample is an important factor to consider to control the growing yeast. By using transmission electron microscopy, we found that the EMF caused a loss of continuity of the yeast cell membrane. Therefore, EMF may be used as a control method for yeast growth.

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Pathogens and Spoilage Microorganisms in Fruit Juice

Cited by 36 publications

References 99 publications

Antibiotic Resistance in Microbes from Street Fruit Drinks and Hygiene Behavior of the Vendors in Delhi, India

Antibiotic Resistance in Microbes from Street Fruit Drinks and Hygiene Behavior of the Vendors in Delhi, India

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Nonionizing Electromagnetic Field: A Promising Alternative for Growing Control Yeast

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