Evaluation of Bacteriological Load and Safety of Fruit Juices Available in Bule Hora Town, Ethiopia

Abstract

Fruit juices are important components of a healthy diet, an extraordinary dietary source of nutrients, vitamins, and fiber for humans, and thus vital for health and well-being. However, contamination of fruit juices by microorganisms needs great attention in developing countries including Ethiopia. This study evaluated the bacteriological load and safety of avocado and papaya fruit juices prepared and sold in Bule Hora Town, Ethiopia. Ninety-six randomly selected study samples of fruit juices were collected from eight fruit juice houses via a cross-sectional study design. The analysis has shown that the mean pH samples of avocado and papaya ranged from 4.62±0.01 to 5.33±0.14. The mean ± SD of total viable bacteria count in avocado and papaya were 5.05±0.08 log CFU/mL and 5.15± 0.45 log CFU/mL respectively. The mean ± SD of 5.40±0.12 log CFU/mL total coliform count was identified from the avocado juice sample, whereas 5.30±0.22 log CFU/mL was identified from the papaya juice sample. The total Staphylococcus count obtained in avocado and papaya was in the range between 5.12±0.73 log to 5.48±0.10 log CFU/mL. The finding of observation and interviews also indicated that there was a lack of training about preparing juice safety and keeping the hygiene of juice for juice makers as well as waiters in juice houses. According to the current study, fruit juice may be contaminated either during processing, harvesting and handling. Therefore, keeping instruments and workplaces hygienic and teaching juice makers how to adhere to hygienic practices are recommended to reduce the bacteriological load and safety of fruit juice.