A fruit juice contains essential nutrient, mineral, antioxidant and vitamins for overall health. However, food borne illness related to fruit and fruit product is increasing and very serious problem in different part of Ethiopia is comprised Arba Minch. So, the main objective of this study was to assess the bacteriological quality of both fresh and commercially packed fruit juices available for the consumers in Arba Minch town, Southern Ethiopia. This study analysis and evaluates the bacteriological quality of some fresh and packed fruit juices available in Arba Minch town. The study was conducted from January 2017 to November 2017. A total of 120 samples was purchased from cafeteria, restaurants and supermarkets which consisted of 96 fresh juice samples 16 each of Mango, Papaya, Avocado, Orange, Apple and Mixed juice whereas from the total samples, another 24 commercially packed juices viz., Mango, pineapple, Orange and white grape were collected from supermarkets. Also, detection of pathogens and antimicrobial susceptibility testing was conducted. All fresh fruit juice samples were found to harbor TVC, TCC, FCC and TSC within the range between 5.32 ± 0.49-6.65 ± 0.31, 2.59 ± 0.42-4.87 ± 0.45, 2.00 ± 0.36-3.95 ± 0.47 and 2.08 ± 0.29-2.86 ± 0.33 log10 cfu/ml, respectively. Also, all commercially packed fruit juice samples exhibit the presence of TVC, TCC and TSC within the range of 2.26 ± 0.51-3.08 ± 0.65, 0.00 ± 0.00-0.60 ± 0.35 and 1.00 ± 0.15-1.85 ± 0.59 log10 cfu/ml, respectively with the exception of FCC in which detection was not shown. In this study the prevalence of E. coli, Salmonella and Staphylococcus aureus was detected for all fresh fruit juices samples of this avocado was more dominated. Antibiotic susceptibility test for E. coli, Salmonella isolates and Staphylococcus aureus revealed completely resistant (100%) to a VAN and AMP. In general the study, especially exhibits the level of bacterial load found in both fresh and packed juice samples was unsatisfactory compared to gulf standards. This cause health problems and possible vehicle of foodborne outbreaks to the community. Therefore, good quality of water used; hygienic conditions related to washing of utensils, good personal and domestic hygiene during fresh fruit juice preparation can improve the bacterial quality and safety of the finished product.
Published Date: 2019-05-29; Received Date: 2019-02-07