Determination Of The Microbial Load On Spoiled Fruit Juice

1.1 Background of the study  

Fruits are a part of our daily consumptions. All over the world, in everyone’s diet chart it is always included as a whole fruit, juice, beverage or still drink etc. The world consumed 117.7 billion gallons of industrialized still drinks. Of the total volume, 77% were consumed in 40 countries, with 23.5 million liters in the juice category, 42 million in the category of still drinks, and 35 million in the category of powdered and concentrated juices (Neves, 2012). Fruit juices contain antioxidants, vitamins, and minerals that are essential for human being and they play important role in the prevention of heart diseases, cancer, and diabetes. Fruit juices contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and molds. In recent years, the increasing consumer awareness has emphasized the need for chemically and microbiologically safe food (Aneja, 2014). 

Juices are the aqueous liquids expressed or otherwise extracted usually from one or more fruits or vegetables, purees of the edible portion of one or more fruits or vegetables, or any concentrates of such liquids or purees (Fraternale, 2011). Fruit juices contain water, sugars, organic acids, vitamins, and trace elements thus providing an ideal environment for spoilage by microorganisms; on the other hand, they generally have a lower pH (pH<4.5), thus the common feature of their potential spoilage agents is that they must be acid-loving microorganisms. The most commonly encountered microbial genera are Acetobacter, Alicyclobacillus, Bacillus, Clostridium, Gluconobacter, Lactobacillus, Leuconostoc, Saccharobacter, Zymomonas, and Zymobacter. However, yeasts are predominant because of their high acid tolerance and the ability of many of them to grow an aerobically  Pichia, Candida, Saccharomyces and Rhodotorula are the genera mainly involved in spoiled juices; the species frequently isolated are Pichia membranifaciens, Candida maltosa, C. sake, Saccharomyces bailii, S. bisphorus, S. cerevisiae, S. rouxii, S . bayanus, Brettanomycesintermedius, Schizosaccharomyces pombe, Torulopsisholmii, Hanseniasporaguilliermondii, Sch wanniomycesoccidentalis, Dekkerabruxellensis, Torulaspora delbruckii, Zygosaccharomyces microellipsodes, and D. naardenensis (Bevilacquaet al., 2011) Freshly squeezed fruit and vegetable juices have little or no process step that reduce pathogen level, if contaminated, such as no kill step. Freshly squeezed juices are simply prepared by extracting, usually mechanical means, the liquid and pulp of mature fruit or vegetable. The final product is an unfermented, untreated juice, ready for consumption. During the process, contamination from raw materials, equipment or food handlers could be easily transferred to final product.  

If pathogens such as Salmonellae were present in freshly squeezed juice individuals may be exposed (Melbourne, 2005) In view of their ready consumption, quick method of cleaning utensils, handling and extraction, they could often prove to be a public health threat, however, source of contamination vary. One potential source of entry of microorganism in to the fruit and the fruit juice is by environment expose. Improper washing of fruit adds bacteria to extract leading to contamination. in addition, use of unhygienic water for dilution, dressing with ice, prolonged preservation without refrigeration, unhygienic surrounding often with swarming houseflies and fruit flies air born dusts are act as source of contamination. (Barroet al.,2006 Sandeep et al.,2001and Bachmann et al.,1999). Nowadays, the demand for freshly squeezed juices in comparison to bottled or canned juices has increased, as unpasteurized juices are preferred by the consumer because of the fresh flavor and no addition of preservatives. Traditionally, juice is consumed more in the 

morning at breakfast time. Consumption of fresh fruits continues to increase in many countries owing to consumer preferences for fresher, more nutritious foods that also happen to meet the needs of busier lifestyles. Fresh fruit juices have no artificial color, sweetness is natural, and that is why they are preferred over bottled or canned juices (Addoet al., 2008; Melbourne, 2005). The rapid increasing number of juice venders has extended consumption of juice products across Lagos state. 

1.2 Statement of the Problem 

Although fruit juices processed under hygienic condition could play important role in enhancing consumer‘s health, these products could be the cause of health problems and potential vehicle of food borne outbreaks (Ketemaet al., 2008). The study site Hosanna, is one of the town in which juice bars and number of customers have being increased as result food borneillness are common. Since there is no research previously done concerning microbial load of fruit juice served in cafes and juice bars, this study tried to assess bacterial load of fruit juices that are used in the site. 

1.3 Aim of the study 

The aim of this project is to compare the fruit juices (commercially packed and freshly homemade) and to check microbial load. If from the samples growth of different microorganism have been found following steps will be done. 

? Isolation of microorganisms from juice samples available in Nigerian market and at home 

? Isolates will be identified with different biochemical test 

? To detect the antibiotic resistance pattern of the bacterial isolates found in juice 

1.4 Significance of the study 

Now a day the number of the juice venders is significantly increasing in Lagos state in order to not only give services for consumers, but also to create job opportunities to community. On the other hand, unpasteurized fruit juices can pose problems for human health due to poor handling, processing, storage of fruit and fruit juice. The tread of taking fresh fruit juices in the study site is from local venders is relatively higher than before. The study tried to identify which juice types are easily contaminated and point out the rout of contamination and generate inputs to remedial action for identified problem. As the study trends to assess the health problem that is facing consumers, it identified hygienic problem that affected quality of locally prepared unpasteurized fresh juices. Generally, the study intended to get firsthand information on the safety of fruit juice and promotes other researchers to conduct further research by increasing the sample size since this study was conducted on small sample size. Therefore, this study endeavors to generate relevant data on the bacteria load of ready to use fruit juices that are served in Lagos state metropolis.