MICROBIOLOGICAL SAFETY OF FRUIT JUICES SERVED IN CAFES/RESTURANTS, JIMMA TOWN, SOUTHWEST ETHIOPIA

Abstract

BACK GROUND: Traditionally, fruit products have been regarded as microbiologically safer thanother unprocessed foods. However, many outbreaks of human infections have been associated with theconsumption of contaminated fruit juices. The objective of this study was to evaluate the microbiologicalsafety and quality of fruit juices being served in Jimma town, Southwest Ethiopia.MATERIALS AND METHODS: The microbiological safety of different fruit juices being served incafés/ restaurants in Jimma town were assessed based on the isolates API-20E (Analytical Profile Indexused to test for twenty substrates to differentiate Enterobacteriaceae) profile from February, 2005 toJuly, 2006. A total of 90 samples (30 samples each for avocado, papaya and pine-apple), collected fromsix 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 standardprocedures.RESULT: The mean aerobic mesophilic bacteria counts (CFU/ml) of avocado, papaya and pine-appleswere 8.0 x10 6 , 3.1x10 7 , and 7.9x10 6 , respectively. The counts of yeasts were relatively higher in avocado(4.5x10 5 CFU/ml) and pine-apple (5.0 x10 6 CFU/ml) as compared to that of papaya (6.2x10 3 CFU/ml).The pH and Titratable acidity (TA) of all fruit juices were 4.0-5.84 and 0.08-0.223 (g lactic acid/100gsample), respectively. Pine-apple was more acidic (pH= 4±0.001) than avocado (pH= 5.84 ±0.14) andpapaya (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 setfor fruit juices sold in the Gulf region and other parts of the world. To the authors’ knowledge, there isno specification set for the permissible level of microbes in fruit juices being served in Ethiopia. Asdominant isolates were colonies of organisms, the poor hygienic practice of the fruit juice handlers andlack 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 levelof workers hygiene should be enforced and the use of disinfectant better practiced to improve themicrobial quality, safety, and shelf-life of the final product.