Abstract:
ABSTRACT
Fresh fruit juices are very important components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption. However, during processing contaminats from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting in food borne illnesses. This community-based study was conducted in Arba Minch town using both laboratory experiments and questionnaire. The aim of the study was to assess the bacteriological quality and safety of locally prepared unpasteurized fruit juices from fruit juice houses in Arba Minch town. The questionnaire was used to assess source of fruit, way of processing and handling of fruit juices. The laboratory experiments were carried out to enumerate and characterize the bacterial isolates found in the fruit juices on their respective media suitable for the purposes. The isolates were also tested for their sensitivity to common antibiotics using the disc diffusion method on Mueller-Hinton Agar. The total viable bacterial count of avocado and mango ranged between 2.05x105- 5x105cfu/ml and 1x105 - 3x105cfu/ml, respectively. The total Staphylococcus counts from avocado and mango were between 2 x105 - 4x105cfu/ml and 2.1x105 - 2.75x105cfu/ml, respectively. The total coliform counts of avocado and mango were found to be 1.15x105 - 3.25x105 and 1x105 - 3 x105cfu/ml, respectively. From a total of 72 samples, 13.8%, of the avocado and 5.55% of the mango samples were detected positive for Staphylococcus aureus whereas Escherichia coli were found in 11% of avocado and 5.55% of mango samples. None of the mango samples were positive for Streptococcus spp and Shigella spp while these species were detected in avocado with 2.77% and 5.55%, respectively. The chemical treatment using 0.1% sodium benzoate was the most effective in reducing total viable bacterial count followed by lemon squeeze. All of the pathogenic bacteria were found to be resistant to penicillin and ampicillin, and almost all were sensitive to erythromycin and ceftriaxone. Most venders obtained fruits from the open market and most juice makers lacked training in food hygiene and safety. Therefore, regular training and health education on hygienic handling, processing and storage of fruit juices are imperative for juice handlers in café’s so as to improve the quality of fresh fruit juices in the study area
