Abstract:
Traditionally, fruit products have been regarded as microbiologically safer than other unprocessed foods. However, many outbreaks of human infections have been associated with the consumption of contaminated fruit juices. The objective of this study was to evaluate the microbiological safety and quality of fruit juices being served in Jimma town, Southwest Ethiopia. MATERIALS AND METHODS: The microbiological safety of different fruit juices being served in cafés/ restaurants in Jimma town were assessed based on the isolates API-20E (Analytical Profile Index used to test for twenty substrates to differentiate Enterobacteriaceae) profile from February, 2005 to July, 2006. A total of 90 samples (30 samples each for avocado, papaya and pine-apple), collected from six randomly selected cafés and/or restaurants in Jimma town, were analyzed. In addition, some physico-chemical parameters of the juices, such as pH and Titratable acidity were determined following standard procedures. RESULT: The mean aerobic mesophilic bacteria counts (CFU/ml) of avocado, papaya and pine-apples were 8.0 x106, 3.1x107, and 7.9x106, respectively. The counts of yeasts were relatively higher in avocado (4.5x105CFU/ml) and pine-apple (5.0 x106 CFU/ml) as compared to that of papaya (6.2x103CFU/ml). The pH and Titratable acidity (TA) of all fruit juices were 4.0-5.84 and 0.08-0.223 (g lactic acid/100g sample), respectively. Pine-apple was more acidic (pH= 4±0.001) than avocado (pH= 5.84 ±0.14) and papaya (5.23±0.02). The dominant bacterial groups isolated from the fruit juices included two Klebsella , three Enterobacter , and three Serratia species. CONCLUSION: The microbial loads of most of the fruits juices were higher than the specifications set for fruit juices sold in the Gulf region and other parts of the world. To the authors’ knowledge, there is no specification set for the permissible level of microbes in fruit juices being served in Ethiopia. As dominant isolates were colonies of organisms, the poor hygienic practice of the fruit juice handlers and lack of sound knowledge of using disinfectant during processing, besides the conducive physico-chemical profiles of the fruit juices, might have contributed to the high microbial load. Thus, high level of workers hygiene should be enforced and the use of disinfectant better practiced to improve the microbial quality, safety, and shelf-life of the final product. KEY WORDS: Fruit juice, Jimma, Microbial safety, physicochemical parameters
