Physico-Chemical and Bacteriological Assessment of Packed Juices Consumed in the Capital Territory of Islamabad, Pakistan (original) (raw)
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Fruit juices are considered to be the most preferred non-alcoholic beverage all over the world to all age groups. In general, microbial growth in fruit juice is restricted by using preservatives and also through other environmental factors during production. Still, some indicator organisms in fruit juice cause various food-borne diseases and even death. So, it is quite important to know the microbiological quality of the juices available in market with regard to public health. The quality control is established to ensure maximum production of safe products, so that it could serve the people in desired quality and quantity. Therefore, maintaining the quality of processed fruit juices is an important concern. So it is not only the responsibility of the food industry to provide safe and nutritious food to the public, but also the duty of government to see that industry is meeting its responsibility.
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MICROBIOLOGICAL ASSESSMENT OF STREET VENDED FRESH FRUIT JUICES AVAILABLE IN THE KARACHI CITY
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The Microbiological Quality of Commercial Fruit Juices-Current perspectives
Bangladesh Journal of Microbiology
The purpose of this review article is to introduce the importance of fruit juices for human health living in the country and in a broad, and to develop awareness among the people about the diseases caused by pathogens associated with fruit juice. Health benefits of juices have been included in this article and how the same juice can cause problems among people of different ages have been discussed. Contamination sources and the ways to prevent them is very important issue in protecting public health Some future recommendations for fruit juices have also been added in this article. Different diseases caused by various microbial agents and the associated symptoms after consuming contaminated fruit juices worldwide are discussed in this review. This review was aimed at the possible sources of microbial contamination, disease caused by them and determining some ways to avoid such phenomena. From the information provided here, it was noticeable that commercial fruit juice can also harbor...
2013
This study was performed to evaluate the microbiological quality of Un-Branded street vended and branded juices sold in Peshawar City, Pakistan during June-August 2010. These juices were analyzed microbiologically using standard microbiological methods. The analyzed parameters were Total Plate Count (TPC), Total Coliform Bacteria (TCB), Total Fecal Coliform Bacteria (TFC), Esccheriachia coli O157:H7 and Yeast and Mould. The Un-Branded juices (apple, banana, mango, orange, lemon and sugarcane) were microbiologically analyzed and showed that TPC were in the range of 9 x 10 -4 x 10 cfu/ml, TCB were in the 94 maximum value 210 (MPN/ml) for sugarcane juice and lowest 9.0 (MPN/ml) were calculated for orange juice. TFCB were absent in orange and lemon Juice, while apple, banana, mango and sugarcane juices were contaminated with TFC (MPN/ml) values 15, 23, 9.0 and 93 respectively. E. coli were present in apple, banana, mango and sugarcane juice, while it was absent in orange and lemon juice...
Journal of the Asiatic Society of Bangladesh, Science, 2020
Analysis of the microbial, physicochemical and nutritional qualities of some commercially bottled and handmade fruit juices showed that total viable bacteria in bottle juices ranged from 9.6×107 to 2.0×1011 cfu/100 ml and handmade juices 1.3×105 to 9.6×107 cfu/100 ml. The log mean values of total bacteria count ranged from 9.14-10.19 cfu/100 ml (bottled) and 6.09-9.08 cfu/100 ml (handmade).Total coliform bacteria ranged from 0-7.6×109 cfu/100 ml (bottled) and 0 - 2.8×105 cfu /100 ml (handmade) with a range of log mean values of 3.18-6.95 cfu/100 ml (bottled) and 3.47-3.48 cfu/100 ml (handmade). The pH was acidic and mean value ranged from 3.14-4.03 for bottled juice and 3.72-3.73 (handmade). It was found that total soluble solids ranged from 10-11.33% for bottle and 11.33-12.33% for handmade juices. The concentration of vitamin C in bottled and handmade juices ranged from 0.74-2.22 mg/100 ml and 2.34-3.7 mg/100 ml, respectively, indicated that vitamin C content was very low. It was ...
Fruit juices are considered as the most consumed non-alcoholic beverages throughout the world to all age groups. In general, microbial growth in fruit juices is prohibited by using preservatives and also through other environmental factors during production. Still, there are several reports of illnesses due to the food borne diseases associated with the consumption of fruit juices at several places around the globe. So, from the point of view of public health, it is quite important to assess the microbiological quality of both fresh and commercially packed fruit juices available for the consumers. Present investigation attempted to resolve the microbiological attributes of the fruit juices collected from different areas around Jessore city. Ten fresh fruit juices and ten commercially packed fruit juices were collected. Standard plate count techniques were followed to assess total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) on different culture media. Samples were found to harbor viable bacteria within the range between 10 3-10 8 cfu/ml. 19 samples exhibited the presence of staphylococcai. Total coliforms were detected in 17 samples within the range of 10 3-10 6 cfu/ml which were further detected as Escherichia coli, Klebsiella spp. and Enterobacter spp. From all the assessment, the study demonstrates that the quality of both packed and fresh juices was unsatisfactory and hence the products need to be microbiologically controlled in order to ensure the overall health safety.
2012
Contamination of drinking water sources mainly due to microorganisms is the major problem in many areas of Pakistan. Pakistan is also facing the problem of contamination of drinking water which greatly affects human health and quality of life. The most important component of human beings for living is water. Therefore, it is important to analyze drinking water quality mostly in developing countries as the local people are mostly unaware of the water pollution. In this study, twenty three samples of water were analyzed during a 3-month period from the well and lake water supplies of different areas of Kohat and Mohamand Agency. The bacteriological evaluation was done and several tests were performed such as Total Plate Count, Coliform, Feacal coliform, Escherichia coli (E. coli) and Biochemical test. In this study, thirteen samples were in the normal range and 10 samples were out of safety ranges fixed by World Health Organization (WHO). The water which was not fit for drinking can be a consistent risk of the infectious diseases and continuous assessment and purification strategies should be developed in these areas to reduce the microbial contamination. The proper training by the local public authorities is required to educate the local community about water pollution, their causes and preventive measures in order to improve the health status of the people in the regions.
Bacteriological analysis of different types of fresh fruit juices from market
2021
Bacteriological analysis of samples of fresh orange and pineapple juices collected from different shops confirmed the presence of bacteria. The isolated bacteria were identified as Escherichia coli and Staphylococcus aureus by employing techniques like Microscopy, Culture and Biochemical Reactions. The presence of Staphylococcus aureus and Escherichia coli may be interpreted respectively as contamination of fruit juices by the bacteria present on the skin surface of the juice maker or by the bacteria present on the water used for preparing those fresh juices. It has been proved that Staphylococcus aureus can exist as commensals on skin. Similarly, E.coli being a common water contaminant can easily contaminate fresh juice. Hence it is advised to take necessary precautions to avoid bacterial contamination of juices during the preparation of fresh juices without preservatives. This can be achieved by proper hand washing techniques before juice preparation and also by using filtered col...
Assessment of Microbiological Quality of Processed Fruit Juice
Bangladesh Journal of Microbiology, 1970
The present study was performed to evaluate the microbiological quality of industrially processed packed juices such as mango, orange and lemon of five different local companies. Aerobic plate count (APC) in juice samples was nil when measured before and after neutralization of pH. However, after enrichment of couple of samples growth of bacteria was observed on nutrient agar and MacConkey agar media. Sample A showed 120 cfu/ml after 3 h on nutrient agar and 20 cfu/ml after 5 h on MacConkey agar medium. These findings indicate that manufacturers might use high amount of preservatives that had bacteriostatic effect on microbes. It can be suggested that processed juices should be prepared under hygienic condition without use of high amount of preservatives that might cause health hazard.Keywords: Fruit juice, Bacterial count, Preservatives, EnrichmentDOI: http://dx.doi.org/10.3329/bjm.v24i2.1267