Physical Quality and Microbiological Safety of Some Fruit Juices Served in Cafes/Juice Houses: The Case of Hossana Town, Southern Ethiopia

Abstract

In general, fruit juices are considered as microbiologically safer than other food stuffs. Nevertheless, numerous infections of human epidemics have been related with the intake of fruit juices, which are contaminated. The objective of the current study was to assess the microbiological safety and quality of juices being served in Cafes/ Juice houses in Hossana town, Southern Ethiopia. Overall of 90 juice samples (30 samples each for avocado, mango and papaya), collected from six purposively selected cafes and/or juice houses in Hossana town, were examined. None of the juice makers had any experience to professional training on food hygiene and safety related to their job. Majority of fruits for juice making were brought from open market and stored in open ground in the cafes/juice houses. Additionally, the juices physico-chemical parameters, for instance pH and Titratable acidity were analyzed following standard protocols. The average aerobic mesophilic bacteria counts (CFU/ml) of avocado, mango and papaya were respectively 2.2 x 10 4 , 1.3 x 10 4 , and 7.4 x 10 3. The pH of juices were ranged from 4.05-5.79 and that of TA from 0.021-0.140 (g lactic acid/100 g sample). Mango juice was observed more acidic (pH= 4.05 ± 0.120) than papaya juice (pH= 5.33 ± 0.140) and avocado juice (5.79 ± 0.021). The main bacterial groups isolated from the fruit juices included Klebsella, Enterobacter, and S. aureus species. The microbial masses of the fruits juices examined were greater than the specifications set for fruit juices vended in the other areas of the world. To the writers' level of understanding, there is no requirement set for the acceptable level of microbes in fruit juices being served in the study area. Since main isolates were colonies of microorganisms, the reduced hygienic condition of the fruit juice makers and absence of information of using disinfection during processing, also the promising physico-chemical settings of the fruit juices could be contributed to the high microbial concentrations. Thus, great level of workers sanitation is necessity and the use of decontaminators would be better applied for the betterment the microbial quality, safety, and shelf life.

Microbial Quality of Sliced Pawpaw (Carica papaya) and Watermelon (Citrullus lanatus) Sold on Some Streets of Accra Metropolis, Ghana

“…The presence of these bacteria in sliced watermelon and pawpaw may have been introduced by the contaminated hands of the vendors or by the use of contaminated water during washing and processing of the precut fruits [ 31 , 32 ]. The presence of Staphylococcus aureus in watermelon and pawpaw is in conformity with studies from Nigeria [ 2 , 21 ]. Staphylococcus epidermidis and Staphylococcus aureus are normal flora of the body [ 33 ].…”

“…In this study, watermelon had a higher level of bacterial contamination (2.6 × 10 5 –8.1 × 10 5 CFU g −1 ) as compared to pawpaw (3.7 × 10 4 CFU g −1 –7.1 × 10 4 CFU g −1 ). This study's findings for pawpaw are comparable to that of Abisso et al [ 21 ] study in South Ethiopia which reported a mean aerobic count of 4.2 × 10 2 –2.8 × 10 4 CFU/ml in papaya fruit juice. Our findings is in contrast to a study in Nigeria which reported a higher total aerobic count of 4.2 × 10 5 –1.4 × 10 6 CFU g −1 and 4.1 × 10 5 CFU g −1 -1.6 × 10 6 CFU g −1 for pawpaw and watermelon, respectively [ 5 ].…”

“…This finding is slightly higher than the 21.4% prevalence in vegetables reported by Adebayo-Tayo and Okonko, [ 23 ] in Nigeria. A study with mango and papaya juices by Abisso et al [ 21 ] in South Ethiopia has previously reported the presence of Enterobacter sp. Furthermore, in a Ghanaian review of ready-to-eat foods, Enterobacter sp.…”

Pathogenic Bacterial Species in Locally Prepared Fresh Fruit Juices Sold in Juice Houses of Eastern Ethiopia

“…1,2 Fruit juices are among the food products of great nutritional value, rich in vitamins (vitamins C and E), mineral salts, simple sugars, organic acids, and antioxidants, which are easily assimilated by human and important for human health. [3][4][5] Furthermore, fruit juice contains several important therapeutic properties that may reduce the risk of various diseases such as stroke, diabetes, heart disease, loss of bone, and neural tube defects like spina bifida, anencephaly during fetal development. 6 Currently, fruit juices constitute a suitable and convenient meal for today's lifestyle because they need no further preparation, they are low in calorie, are rich in fiber, and provide a great variety of vitamins, minerals, and other natural phytochemicals.…”

Microbiological quality of fruit juices sold in cafes and restaurants of Shewarobit town, Amhara, Ethiopia

“…Studies showed that fruit juice may be potential source of pathogenic bacteria particularly E. coli 0157:H7, Salmonella sp., Shigella sp. and S. aureus (Agwa et al, 2014;Abisso et al, 2018).…”