Diversity and microbiological quality of fruit juices produced in southern Benin

Abstract

The fruit juice production sector is growing rapidly in Benin's major urban centers and appears to have enormous hygienic insufficiencies. This study aimed to identify and evaluate the microbiological quality of the different fruit juices produced in southern Benin. The methodological approach to the first objective consisted of a semi-structured survey coupled with direct observations of fifty enterprises produced fruit juices in the Municipalities of Cotonou and Abomey-Calavi. The microbiological quality evaluation of pineapple juice (Ananas cosmosus) consisted in the enumeration of microorganisms that alter both hygienic and market ability qualities of foodstuffs, using standard methods. This study revealed a strong diversity of fruit juices. There are thirteen (13) different mono-fruity juices, fifteen (15) poly-fruity juices with pineapple and nine (09) poly-fruity juices without pineapple. The pineapple monofruity juice is produced by almost all the enterprises (98%). Poly-fruity juices with pineapple are the most popular among consumers. From the microbiological point of view, a strong variation of the microbial load was noticed from one enterprise to another. With the exception of a few enterprises, about 18% of pineapple juices are microbiologically non-compliant. These pineapple juices contain mycotoxigenic yeasts and moulds, lactic acid bacteria, thermotolerant coliforms and Staphylococcus aureus. The consumption of these poor sanitary quality juices poses a real public health problem, as it exposes consumers to the severe food poisoning risks.

Microbiological Quality and Safety Assessment of Freshly Prepared Fruit Juices Sold in Different Areas of Lahore, Pakistan

“…During the development of fruit, pathogenic microbes may penetrate them and cause disease thus, these juices could potentially harbor infections acquired from raw materials, juice-extraction equipment, handlers, and contaminated environments (Hassan et al, 2023). Though Salmonella, Staphylococcus, and entire coliform bacteria are abundant in the raw, unprocessed fruit juices sold on the street but the main pathogenic adulterants in fruit juices are strains of Streptococcus, Escherichia coli, Candida albicans, Staphylococcus aureus, and Vibrio cholera (Noumavo et al, 2023). Moreover, juices have now become the most common means of transmission of microbes like E. coli, Cryptosporidium spp.…”