How safe is sugarcane juice?

Kotigadde, Subbannayya; Bhat, Ganesh; Shetty, Shricharith; Junu, VG

doi:10.4103/0255-0857.31073

Cited by 10 publications

(15 citation statements)

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“…It is extracted by crushing the sugarcane between roller drums and served with or without added ice. Often sugarcane juice is used as a remedy for jaundice in folk medicine (Subbannayya et al 2007). Hygienic standards are usually not maintained during the transport of sugarcane from field to the point of extraction and preparation of juice.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pretreatments on Physico-Chemical Characteristics of Sugarcane Juice

2011

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Sugarcane juice was collected from the local vendor and its physico-chemical properties like pH, brix, acidity, vitamin C and microbial count were measured by standard methods. Sugarcane juice beverage samples were prepared by pasteurizing the juice at different temperatures. Pasteurization were done of eight conical flasks which contain 100 ml of sugarcane juice per flask at different temperatures viz. 80, 85, 90, 95°C for 2 min. Samples of sugarcane juice were stored at 25 and 4°C in presterilized glass bottles and analyzed vitamin C and microbiological attributes at every 2 days interval for 25 days. The vitamin C decreased, whereas, microbial count increased significantly (P \ 0.01) during storage. The changes in different attributes were significantly (P \ 0.01) higher at 25°C as compared to 4°C. Sugarcane juice pasteurized at 90°C for 2 min and stored at 4°C was shown the best result so again pasteurization was done of sugarcane juice at 90°C for 30 s, 1 min, 2 min, 5 min and stored at 4°C and analyzed for physico-chemical properties like pH, brix, acidity, vitamin C and microbiological attributes at every 2 days interval for 25 days. The pH and vitamin C decreased, whereas, titratable acidity and microbial count increased significantly (P \ 0.01) during storage. The best result was obtained from the juice which was pasteurized at 90°C for 5 min and stored at 4°C, after 25 days the vitamin C 4.7 mg/ml, microbial content 50/1 ml, brix 10, acidity 0.072 mol/l, pH 4. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for 25 days at 4°C could be prepared.

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Section: Introductionmentioning

confidence: 99%

Effect of Pretreatments on Physico-Chemical Characteristics of Sugarcane Juice

2011

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“…Poisoning from rice consumption occurs if it is contaminated with fungus species of the genera Penicillium, Fusarium, Rhizopus and Aspergillus [18]. There have been incidences of toxins A, B, E, F of Clostridium botulinum in canned or fermented foods, meat, sausages and smoked fish [38]. Infection of Clostridium perfringens (type A) in canned meat/fish; and enterotoxins A, B, C, D, E of Staphalococcus aureus in baked foods, dairy products, meat products and frozen foods, Bacillus cereus in cereal products, custard powder, puddings and sauces, and wheat bread covered with blackish fungal growth are common contaminants in weekly markets [18].…”

Section: Food Contaminationmentioning

confidence: 99%

“…The roadside fast foods, including Chinese recipes are popular in urban areas where little attention is bestowed on hygiene, food safety or nutritional quality, and regulation compliance is poor. For example, water, juice of sugarcane or lime and ice have significantly higher load (6.5 cfu/100 ml) of S. aureus, Vibrio spp., Shigella spp., Salmonella spp., Bacillus cereus and fecal coliforms [26,38]. Most of the street foods contain nitrites, meta-sulphites and monosodium glutamate used as preservatives [18].…”

Section: Food Contaminationmentioning

confidence: 99%

Food adulteration and contamination in India: occurrence, implication and safety measures

Gahukar¹

2013

International Journal of Basic and Applied Sciences

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In India, adulteration and contamination are encountered in food consumed at the household level, in the food service establishments and business firms, and also when sold as street foods. Non-permitted colors are the most common additives to foods. Contamination of mycotoxins, metals and pesticides in daily foods and milk has been found highly toxic and carcinogenic, and about 70% of deaths are supposed to be of food-borne origin. In this paper, food safety measures are emphasized with an objective of prevention of health hazards and strengthening of regulatory system. It is possible to prevent food adulteration and contamination if people are made aware of health hazards. If food inspectors are vigilant and active, the risk of food toxicity can be minimized at all levels of food supply and consumption. Further, simple measures can prevent further complications, particularly those caused by microbiological contaminants. Fatal diseases and health hazards prevalent in India can be minimized and consumers can live happily with good health. The social life in the communities is strengthened resulting in less expense on health related problems. Citizens aware of food adulteration and contamination can arrange camps/campaigns through local bodies and safe food can be the goal for all concerned.

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“…Sugarcane juice has many medicinal properties, often it is used as a remedy for jaundice in traditional medicine (Subbannayya et al, 2007). Even the diabetic can enjoy this sweet drink without fear because it has no simple sugars.…”

Section: Introductionmentioning

confidence: 99%