Escherichia coli in Fruit Juice Dispensers

Abstract

Aims: The aim of this study was to evaluate the microbiological quality of juices kept in juice dispensers and sold in retail in canteens and snack bars.
 Study Design: The study was done with thirty samples of juice, collected in the morning and in the afternoon, obtained at commercial establishments near Uberaba University, whereas two samples were of cashew juice, two samples of tamarind juice, two samples of passion fruit with mango juice, four samples of guava with acerola juice, eight samples of grape juice and twelve samples of passion fruit juice.
 Place and Duration of Study: Food Microbiology Laboratory - University of Uberaba.
 Methodology: The temperature at the time of collection was measured. A microbiological analysis was performed. The samples that were positive for thermotolerant coliforms, the analysis was continued, reaching the isolation of Escherichia coli and its subsequent serological identification.
 Results: The results point to a contamination, over current legal standards, of 66.7% for the samples collected in the morning and of 73.34% for the samples collected in the afternoon. Conclusion: Greater care in good practices is suggested, especially regarding the personal hygiene of handlers, water quality, sanitation and correct temperature control of fruit juice dispensers.