Version 1
: Received: 1 June 2018 / Approved: 4 June 2018 / Online: 4 June 2018 (09:56:33 CEST)
How to cite:
Geta, K.; Kebede, A.; Chemedissa, M. Microbiological Safety of Fruit Juices Consumed in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia. Preprints2018, 2018060027. https://doi.org/10.20944/preprints201806.0027.v1
Geta, K.; Kebede, A.; Chemedissa, M. Microbiological Safety of Fruit Juices Consumed in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia. Preprints 2018, 2018060027. https://doi.org/10.20944/preprints201806.0027.v1
Geta, K.; Kebede, A.; Chemedissa, M. Microbiological Safety of Fruit Juices Consumed in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia. Preprints2018, 2018060027. https://doi.org/10.20944/preprints201806.0027.v1
APA Style
Geta, K., Kebede, A., & Chemedissa, M. (2018). Microbiological Safety of Fruit Juices Consumed in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia. Preprints. https://doi.org/10.20944/preprints201806.0027.v1
Chicago/Turabian Style
Geta, K., Ameha Kebede and Meseret Chemedissa. 2018 "Microbiological Safety of Fruit Juices Consumed in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia" Preprints. https://doi.org/10.20944/preprints201806.0027.v1
Abstract
Improperly prepared fresh fruit and vegetable juices are recognized as an emerging cause of food borne illnesses. Therefore, this study was aimed at evaluating the microbiological safety of fresh fruit juices marketed in Debre-Markos town and their hygienic conditions of preparations. Thirty six fruit juices samples were collected from 6 cafés and restaurants of Debre-Markos town and analyzed for total aerobic viable bacterial count (TAVBC), total staphylococcal count (TSC), aerobic spore forming bacterial count (ASFBC), total coliform count (TCC), fecal coliform count (FCC), yeast and mould count (YMC). The spread plate method was used for the isolation of microorganisms on appropriate selective media. All isolates were characterized following standard methods. Bacterial and fungal species were isolated following standard methods. Questionnaires were distributed for 30 juice makers to obtain preliminary information on hygienic and safety practices of fruit juice makers. Results show that the mean TAVBC, ASFBC, TSC, yeast and mold, TCC and FCC of mango were 2.2±0.48x106,0.13±0.04x105 ,0.004x105 ,1.1±0.2x106 ,0.15±0.05x105,5.7±3.73x104 and 0.06±0.04x104 cfu/ml respectively. The mean of TAVBC, ASFBC, TSC, YMC, TCC, and FCC of avocado juice were 3.6±0.6x106, 0.08±0.02x105, 0.27±0.07x105, 1.2±0.4x106, 0.02±0.01x105, 6.46±3.7x104, and 0.2±0.1x104 cfu/ml respectively. The bacterial isolates were identified as Staphylococcus aureus, Escherichia coli, Klebsiella spp. Bacillus cereus, Enterobacter spp., Enterococcous spp., Streptococcus spp., and Serratia spp. while the identities of the fungal isolates were Fusarium spp., Mucor spp. andSaccharomyces cerevisiae. The results also showed that the microbial loads of most of the fruit juices were higher than the specifications set for fruit juices sold in the Gulf region and other parts of the world. Most venders obtained fruit from the open market and all juice makers lacked special training in food hygiene and safety. Therefore, regular training and health education on food hygiene and safety is recommended for juice handlers to improve the quality of fresh fruit juices in the study area.
Keywords
fruit juice; debre markos; hygiene; microbial safety
Subject
Biology and Life Sciences, Immunology and Microbiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
