Abstract
The quality and safety of several commercial fruit juices (n=360) sold in Egypt were assessed in this study by analyzing quantitative microbiological and physicochemical parameters, and incidence of spore-forming bacteria. Three commercial brands e.g. apple (A4 & A5) and cocktail (C4) samples contained Coliforms and presumptive E. coli; mean 1.30 to 1.85 log10 CFU/ml. Staphylococcus aureus were not detected in any of the samples tested. Alicyclobacillus acidoterrestris, Bacillus coagulans, B. licheniformis and B. mycoides species were the predominant organisms isolated from A4, guava (G4), mango (M3) and C4 juice samples. The A4, G4, M3 and C4 samples contained of 2.36 - 3.23 log10 CFU/ml from total bacterial counts and yeast/mold counts. The TSS and total sugars were within expected ranges. However, the titratable acidity, pH, and color were varied. Thus, this study emphasizes the need for the rapid and accurate detection of spore-forming bacteria in juice products, and provides information on the quality attributes of some brands of fruit.
Highlights
Fruit juices are well appreciated by consumers because of their taste, nutritional value, and availability at the right time
Hygiene indicators in fruit juices samples All 360 juice samples were tested for microbial growth on six different culture media (PCA, Potato Dextrose agar (PDA), RBCA, VRBA, KGaA and Baird Parker) to determine hygiene quality of fruits juices samples in Zagazig, Egypt after manufacturing and within their shelf-life (Fig. 1)
Total bacterial counts (TBC), total coliforms counts and E. coli were considered as hygiene indicators to evaluate the microbiological profile of food samples
Summary
Fruit juices are well appreciated by consumers because of their taste, nutritional value, and availability at the right time. They are an important part of the modern diet in many countries (Vantarakits et al, 2011). The acidic pH and heat treatment applied during manufacturing of fruit juices led to prevent the spoilage by lactic acid bacteria, yeasts-molds and mycelial fungi (Wineen, (2006)). Contamination by spore-forming, thermophilic and acidophilic bacteria such as Alicyclobacillus acidoterrestris and Bacillus spp. resulted in increased number of spoilage cases of fruit juices and their products (Chang and Kang, 2004).The incidence of Alicyclo. The spread of Alicyclobacillus spp. in a container of fruit juice received in the destination country may result in economic losses and leads to distrust by buyers to suppliers
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