Microbiological and Sensory Analysis of Imported Fruit Juices in Kumasi, Ghana

Addo, Matthew Glover; Akanwariwiak, W.G.; Addo‐Fordjour, Patrick; Obiri‐Danso, Kwasi

doi:10.3923/jm.2008.552.558

Cited by 12 publications

(13 citation statements)

References 7 publications

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“…The moisture content locally prepared fruit ginger juice in Umuachia, Nigeria, was indicated as between 86.91 and 80.47% by Nwachukwu and Ezeigbo (), and this was found comparable to results found in our study. Similar study conducted by Addo, Akanwariwiak, Addo‐Fordjour, and Obiri‐Danso () reported that high moisture content in fruit juices and vegetable salads promotes the growth of bacteria.…”

Section: Resultssupporting

confidence: 72%

“…Similar study conducted by Addo, Akanwariwiak, Addo-Fordjour, and Obiri-Danso (2008) reported that high moisture content in fruit juices and vegetable salads promotes the growth of bacteria. and vegetable salads (log 6.06 cfu/g) was deemed above maximum permitted level (log 4 cfu/mL) of Gulf Standard (Gulf Standards, 2000).…”

Section: Average Ph and Moisture Content Measurementsupporting

confidence: 74%

“…The mean TVC (log 5.88 cfu/mL) of mango juice was the lowest from the other four samples considered in the study. In a similar study conducted in Ghana, log 3.76 cfu/mL of TVC was reported for mango juice (Addo et al, 2008). Another comparable study conducted in Bahir Dar, Ethiopia, showed log 4.76 cfu/mL of mean TVC in fresh mango juices (Leul & Kibret, 2012).…”

Section: Total Viable Bacterial Count Total Coliform Count and Fementioning

confidence: 69%

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Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Kechero

Baye

Tefera

et al. 2018

Journal of Food Safety

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This study was conducted by collecting samples of 63 fruit juices and 21 vegetable salads from 21 juice houses. The survey indicated poor kiosk sanitary situation and personal hygiene, and bad storage conditions. Mean average of total viable counts of the samples of juices and vegetable salads was found to be 5.96 log cfu/g. The highest and lowest mean total coliform counts (TCCs) were that of avocado (1.17 log cfu/mL) and mango (0.51 log cfu/mL) juice samples. Mean fecal coliform counts were between 0.04 and 0.09 log cfu/mL. Treatment with sodium benzoate (0.1%) was found effective in reducing the total viable count. Escherichia coli and Salmonella were detected from 32.14% and 3.6% of samples, respectively. All E. coli and Salmonella isolates were found resistant to vancomycin. Hygienic status of the kiosks, storage situation of prepared juices and vegetable salads, and ingredients are the critical contributing factors for high microbial load of juices and vegetable salads. Practical applications This study was conducted to assess the hygienic status, risk associated with consumption of juices and vegetable salads, and effectiveness of treatments used before serving in juice houses in Addis Ababa, Ethiopia. Our results showed the existing sanitary situation and bacteriological safety status of the preparation of juices and vegetable salads in the vending kiosks; moreover, the risks associated with the consumption of the products. The study has pointed out the need for targeted awareness creation training on the attitude and practices of workers in the houses. The findings may further serve as an additional evidence on the level of risk associated with the consumption of the products. The results of this study may also be used by the regulatory bodies to take the due care they need to exercise in licensing and during their regular inspection of the kiosks to reduce the degree of the problem to protect consumers.

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Section: Resultssupporting

confidence: 72%

Section: Average Ph and Moisture Content Measurementsupporting

confidence: 74%

Section: Total Viable Bacterial Count Total Coliform Count and Fementioning

confidence: 69%

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Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Kechero

Baye

Tefera

et al. 2018

Journal of Food Safety

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“…These organic acids generally lower the pH and inhibit the growth of microorganisms and stop spoilage of fruit drinks (13)(14)(15). A number of functional groups such as; carboxyl and hydroxyl may affect the activity of organic acids (15)(16)(17)(18)(19). In the presence of more than one organic acid, it will be difficult to single out the role of a particular organic acid in preservation of fruit drink.…”

Section: Resultsmentioning

confidence: 99%

Study on shelf life of non-preservative containing mango drinks produced in Dhaka, Bangladesh

Hasan

Kabir

2015

S.J. Microbiol.

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24This study was carried out to determine shelf life of aseptically filled non-preservative containing mango drinks. Microbiological sterility was considered as the parameter for determining the shelf life of those samples as they were aseptically filled non-preservative containing sterile mango drinks. Samples were randomly collected from 30 different batches for shelf life assay. All samples (100%) were found to remain sterile up to 4 months. 70% of total samples showed no growth of microorganisms up to 5 months. 33.3% of total samples showed microbial growth after 6 months. Only 6.7% of total samples demonstrated no growth of microorganisms up to 7 months following manufacture. This study demonstrates that minimum shelf life of aseptically filled non-preservative containing mango drinks was 4 months and they may be considered safe if they are consumed within this period of time. If these drinks are taken after 4 months will bear the risk of foodborne infection and outbreak of diseases.

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“…Various juice blends (mixed fruit juices) fortified with calcium, folate, fiber and vitamins have been launched for improving palatability, and nutritional and medicinal quality of fruit juices on the market [8,25]. Also worldwide, health concerns have led to the popularization of natural fruit juice as a healthy alternative to other beverages and carbonated soft drinks, which have high artificial sugar levels [26,27]. Previously, fruits were directly consumed by health-conscious people, but in today's era of changing lifestyles, modified eating habits and in view of seasonal availability, people have shifted towards nutritious ready-to-eat or to serve products like fruit juices [5,28].…”

Section: Introductionmentioning

confidence: 99%