栄養と食品科学ジャーナル
オープンアクセス

概要

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

Tarekegn Gebreyesus Abisso, Bekele Chakiso Gugero and Yemane Hailu Fissuh

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. Over-all 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 104, 1.3 x 104, and 7.4 x 103. 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.