Microbiological quality and presence of enteropathogenic bacteria in orange juice sold in popular markets

Abstract

Worldwide, there are a large number of retailers in popular markets offering fresh orange juice, which is preferred for its nutritional and health value. Incorrect management during the preparation, the presence of pests, and inadequate environmental conditions can affect the microbiological quality of the juices sold in popular markets and can even make them a reservoir for enteropathogenic bacteria. The aim of this study was to evaluate the microbiological quality and presence of enteropathogenic bacteria in freshly prepared orange juice sold in popular markets, by quantifying the fungi, yeasts, aerobic mesophilic bacteria, and total and fecal coliforms. The fecal colonies were subjected to tests to confirm the presence of enteropathogenic bacteria. The results showed that none of the juice sold at popular markets had fungi, while all of them had yeasts, mesophilic bacteria, and total coliforms, and only 14% did not present fecal coliforms. The identification of the fecal bacteria was positive for E. coli and Salmonella. The microbiological quality of the orange juices sold in popular markets needs to be improved, since the high microbial load makes them a health risk.

Microbial quality and antimicrobial residue of local and industrial processed fruit juice sold in Tamale, Ghana

“…With regards to the local fresh fruit juice, the recorded prevalence of E. coli (88%) and Salmonella (40%) in the current study contradict Addo al., [33], where all freshly prepared fruit juice samples tested negative for E. coli. However, it is in line with De Jesús et al, [34], who recorded the presence of E. coli and Salmonella in 85% of fresh orange juice samples, and also Fig. 1 corroborates Bikala and Kadire [35], work where E. coli (81.25%) Salmonella (62.5%) were isolated in fresh juice samples Additional file 1: Table S2.…”

Microbiological study of the effect of a dielectric barrier discharge interaction on processed orange juices exposed to the environment

“…The Brixacidity ratio expressed as anhydrous citric acid complies with international regulations that establish a limit of 15 (CODEX STAN 247-2005) (Codex Alimentarius, 2005). The source of entry of microorganisms in fresh orange juices from environment exposure and may contain spoilage and pathogenic microorganisms (Jesús et al, 2022). The results of previous sampling in commercial outlets indicated the absence of molds because its detectability depends on the degree of invasion compared to that obtained by Aneja et al (2014), who reported the presence of molds such as Rhodotorula mucilaginous and Aspergillus flavus in juice samples.…”

Ready-to-Eat Foods: A Potential Vehicle for the Spread of Coagulase-Positive Staphylococci and Antimicrobial-Resistant Staphylococcus aureus in Buea Municipality, South West Cameroon

“…Although these methods can be used in combination, each of them is sufcient to provide evidence for the microbiological quality and safety of RTE foods [10]. Despite having many advantages, RTE foods continue to be associated with a growing number of food-borne illnesses and outbreaks, mainly due to bacterial contamination [11,12]. So far, CoPS are considered the main bacterial aetiology of food poisoning [13].…”