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

2018 ◽  
Vol 12 (26) ◽  
pp. 623-628
Author(s):  
Kumera Fufa Bulti ◽  
Dessalegn Liben Melkam
Keyword(s):  
Microbiological Quality ◽  
Fruit Juices

scholarly journals Microbiological analysis of pasteurized and fresh fruit juice sold in Rawalpindi of Pakistan

2013 ◽  
Vol 48 (3) ◽  
pp. 185-192 ◽  
Author(s):  
SA Batool ◽  
SS Tahir ◽  
N Rauf ◽  
R Kalsoom
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Fruit Juices ◽  
Local Market ◽  
Microbiological Analysis ◽  
E Coli ◽  
Bacteria And Fungi

Freshly prepared and pasteurized fruit juices sold by vendors in local market of Rawalpindi city from 10 locations were analyzed for the microbiological quality. Total viable count (TVC), total coliform, faecal coliform, molds and the presence of pathogenic microorganisms such as E. coli, Pseudomonas, Staphylococcus aureus, Salmonella, and fungi like Aspergillus, Pencillum, Rhizopus were determined .In open fruit juices available in city were highly contaminated with bacteria and fungi. E. coli, Salmonella, Staphylococcus, and Pseudomonas were isolated with different frequency. Aspergillus, Pencillum and Rhizopus were also found in juices especially Aspergillus was with high percentages. The pasteurized juices have less contamination as compared to the fresh juices samples. The number and type of microorganisms recovered from the freshly squeezed fruit juices made them unsafe for drinking. The results of this study demonstrate the unhygienic quality of popular types of market vended freshly squeezed fruit juices and their risk to the consumers. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17329 Bangladesh J. Sci. Ind. Res. 48(3), 185-192, 2013

scholarly journals Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

2017 ◽  
Vol 5 (6) ◽  
pp. 1098-1105 ◽  
Author(s):  
Phoebe P. Kaddumukasa ◽  
Samuel M. Imathiu ◽  
Julius M. Mathara ◽  
Jesca L. Nakavuma
Keyword(s):  
Physicochemical Parameters ◽  
Storage Stability ◽  
Microbiological Quality ◽  
Fruit Juices

scholarly journals Microbiological Quality of Local Market Vended Freshly Squeezed Fruit Juices in Dhaka City, Bangladesh

1970 ◽  
Vol 44 (4) ◽  
pp. 421-424 ◽  
Author(s):  
M Shakir Uddin Ahmed ◽  
Tania Nasreen ◽  
Badrunnessa Feroza ◽  
Sahana Parveen
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Fruit Juices ◽  
Local Market ◽  
Pathogenic Microorganisms ◽  
Dhaka City ◽  
E Coli

Freshly squeezed or freshly prepared fruit juices sold by local market vendors in Dhaka city were analyzed for the microbiological quality. Total viable bacterial counts, fungal counts, total coliform, faecal coliform and the presence of pathogenic microorganisms such as E. coli, Bacillus cereus, Staphylococcus aureus, Salmonella, Streptococcus were analyzed by standard methods. The total viable count of samples ranged from 3.00×102 to 9.60×108 and fungal counts ranged from 1.00×102 to 8.05×104. Out of 114 freshly prepared fruit juices samples collected 113 samples (99%) showed the presence of coliform and E. coli. The other bacteria like B. cereus, Staphylococcus aureus, Salmonella, Streptococcus were found in 64.91%, 6.14%, 7.89% and (5.26%) of the tested samples. The number and type of microorganisms recovered from the freshly squeezed fruit juices made them unsafe for drinking. It was concluded that due to unhygienic fruit handling in the unsanitary environmental conditions under which the vendors operate the juices become contaminated with harmful bacteria. The results of this study demonstrate the unhygienic quality of popular types of market vended freshly squeezed fruit juices and their risk to the consumers. Key Words: Fruit juices; Microorganisms; Contamination; E. coli; Microbiological quality standards.   DOI: 10.3329/bjsir.v44i4.4591 Bangladesh J. Sci. Ind. Res. 44(4), 421-424, 2009

Microbiological quality of fruit juices sold in Tripoli–Libya

Food Control ◽  
2005 ◽  
Vol 16 (10) ◽  
pp. 855-858 ◽  
Author(s):  
Khalifa Sifaw Ghenghesh ◽  
Khalifa Belhaj ◽  
Widad B. El-Amin ◽  
Saleha E. El-Nefathi ◽  
Ali Zalmum
Keyword(s):  
Microbiological Quality ◽  
Fruit Juices

scholarly journals An Assessment of Microbiological Quality of Some Commercially Packed and Fresh Fruit Juice Available in Dhaka City: A Comparative Study

1970 ◽  
Vol 1 (1) ◽  
pp. 13-18 ◽  
Author(s):  
Tasmina Rahman ◽  
Sabrina Hasan ◽  
Rashed Noor
Keyword(s):  
Fruit Juice ◽  
Culture Media ◽  
Alcoholic Beverage ◽  
Microbiological Quality ◽  
Fruit Juices ◽  
Local Market ◽  
Microbial Quality ◽  
Dhaka City ◽  
Indicator Organisms

Fruit juices are regarded as the most preferred non-alcoholic beverage worldwide to all age groups. In general, microbial growth in fruit juice is restricted by using preservatives and also through other environmental factors during production. Still, the presence of some indicator organisms in fruit juice is responsible for causing food-borne diseases and even death. So, from public health point of view, it is quite important to know the microbiological quality of the fruit juices available in the market. Primary objective of this study was to assess the microbial quality of fresh and commercially packed available juices collected from different locations of Dhaka city. A total of six fresh juice and nine commercially packed juice samples were collected. Standard culture techniques were followed to assess total viable count (TVC), total staphylococcal count (TSC), total Bacillus count (TBC) and total fungal count (TFC) on different culture media. The TVC varied from the range of 102 to 105 cfu/ml with the highest of 2.4 x 105 cfu/ml. A large number of staphylococci and Bacillus was also found from several samples. Total coliform and fecal coliform was found in six and five (out of fifteen) samples, respectively. Among total coliforms, Klebsiella, Enterobacter along with E. coli were detected. From all the assessment it was determined that the microbial quality of commercially packed juice was fairer than that of fresh juice collected from local market. DOI: http://dx.doi.org/10.3329/sjm.v1i1.9097   Stamford Journal of Microbiology, Vol.1(1), July 2011, p.13-18

scholarly journals Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Kamal Rai Aneja ◽  
Romika Dhiman ◽  
Neeraj Kumar Aggarwal ◽  
Vikas Kumar ◽  
Manpreeet Kaur
Keyword(s):  
Aspergillus Terreus ◽  
Heart Diseases ◽  
Agar Plate ◽  
Microbiological Quality ◽  
Fruit Juices ◽  
Human Beings ◽  
Sweet Lime ◽  
Microbiological Examination ◽  
Acid Tolerant

Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices.Aspergillus flavusandRhodotorula mucilaginosawere observed in the maximum number of juice samples. Among bacteriaBacillus cereusandSerratiawere dominant.Escherichia coliandStaphylococcus aureuswere detected in few samples.Candidasp.,Curvularia,Colletotrichum, andAcetobacterwere observed only in citrus juice samples.Alternaria,Aspergillus terreus,A. niger,Cladosporium, andFusariumwere also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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