Browsing by Author "YOHANNIS ABRAHAM"

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    MICROBIOLOGICAL QUALITY AND SAFETY ASSESSMENT OF FRESH FRUIT JUICES SOLD IN JUICE HOUSES IN GUBRYE SUBCITY,WOLKITE TOWN
    (wolkite universty, 2024-09) GEDION BEDASA; WAKUMA GEBISA; HASEN HARISO; HIRUT MERGA; GIZAWU GIRMA; RIYAD TAREKEGN; YOHANNIS ABRAHAM
    Fresh fruits are essential components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption of fresh fruits. However, during processing contamination from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting food-borne illnesses. Therefore, the aim of this research was to evaluate the microbiological safety of avocado and papaya fruit juices and to examine the association between the risk factors and the microbial loads of the juice.A cross sectional study was conducted from May 07 /2024 to May 17/2024 in Gubrye subcity .Total plate count, yeast and mold count, total coliform, and the presence of pathogenic microorganisms such as Staphylococcus aureus, and Salmonella spp. were analyzed following standard methods.The total coliform count of avocado and papaya ranged from 1.1x106 cfu/ml - TNTC(to numerous to count) and 1.3x105 - 2.2 x105cfu/ml respectively. The total Staphylococcus count obtained from avocado and papaya ranged between 3.5x105 - 7x105cfu/ml and 1.5x105 - 3.2x105 cfu/ml, respectively.The total E.coli count obtained from avocado and papaya ranged between 2.6x106 - 1.48x107 cfu/ml and 3.6x105 - 1.3x106cfu/ml, respectively.The total salmonella and shigella counts count obtained from avocado and papaya ranged between 3.8x105- 2x107cfu/ml and 6.5x105 - 1.7x107cfu/ml, respectively.The total yeast and mold counts obtained from avocado and papaya ranged between 6.9x105- 6.1x107 cfu/ml and3.1x106 - 7.7x106cfu/ml, respectively.Such results might have been attributed to contamination during processing and subsequent handling of the fresh fruit juices. Therefore, regular supervision and training on safe processing and handling practices of fruit juices as well as monitoring the hygiene of venders are suggested to be implemented to improve the quality of fresh fruit juices in the study area.