Microbiological quality and presence of enteropathogenic bacteria in orange juice sold in popular markets

Rosa Laura Ocaña De Jesús,Ana Tarin Gutiérrez Ibáñez,Martha Lidya Salgado Siclán,Itzel Rojas Puebla,Néstor Ponce García,Luis Daniel Carbajal Romero

doi:10.1590/fst.09621

Rosa Laura Ocaña De Jesús, Ana Tarin Gutiérrez Ibáñez + Show 4 more

Open Access

https://doi.org/10.1590/fst.09621

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Abstract

Worldwide, there are a large number of retailers in popular markets offering fresh orange juice, which is preferred for its nutritional and health value. Incorrect management during the preparation, the presence of pests, and inadequate environmental conditions can affect the microbiological quality of the juices sold in popular markets and can even make them a reservoir for enteropathogenic bacteria. The aim of this study was to evaluate the microbiological quality and presence of enteropathogenic bacteria in freshly prepared orange juice sold in popular markets, by quantifying the fungi, yeasts, aerobic mesophilic bacteria, and total and fecal coliforms. The fecal colonies were subjected to tests to confirm the presence of enteropathogenic bacteria. The results showed that none of the juice sold at popular markets had fungi, while all of them had yeasts, mesophilic bacteria, and total coliforms, and only 14% did not present fecal coliforms. The identification of the fecal bacteria was positive for E. coli and Salmonella. The microbiological quality of the orange juices sold in popular markets needs to be improved, since the high microbial load makes them a health risk.

Highlights

The consumption of minimally processed foods, like vegetables, fruits, and juices made from them has increased due to their high nutrient content
Juices of fresh citrus fruits are a source of Vitamin C, potassium, folic acid, Vitamin A, magnesium, carotenoids, and antioxidants, which favor the prevention of disease and are very important in the face of the current Coronavirus 2019 (COVID-19) pandemic, in which the state of health is related to the severity of illness (MosquedaMelgar et al, 2012; Rampersaud & Valim, 2017; Iddir et al, 2020)
The presence of coliforms and antimicrobial-resistant pathogens have been identified in fresh foods and unpasteurized fruit juices have been reported as vehicles of foodborne outbreaks of Escherichia coli, Staphilococcus aurus Cryptosporidium, Listeria monocytogenes, Campylobacter jejuni, Candida, sp., and Acetobacter, among others (Reinders et al, 2001; Hanashiro et al, 2005; Ramos et al, 2010; Guven et al, 2010; Baragón et al, 2013; Aneja et al, 2014a; Callejón et al, 2015; Hossen et al, 2020)

Summary

Introduction

The consumption of minimally processed foods, like vegetables, fruits, and juices made from them has increased due to their high nutrient content. Mitchell et al (2020), reported that 100% natural fruit juice contains over 5% of the recommended dose of Vitamin C, folic acid, magnesium, and potassium. The nutrient contribution of consuming minimally processed products like juices is very important, making it necessary to ensure the quality and safety of these products, since their management and preparation makes them highly perishable due to the presence of fungi and yeasts (Das et al, 2010). The presence of coliforms and antimicrobial-resistant pathogens have been identified in fresh foods and unpasteurized fruit juices have been reported as vehicles of foodborne outbreaks of Escherichia coli, Staphilococcus aurus Cryptosporidium, Listeria monocytogenes, Campylobacter jejuni, Candida, sp., and Acetobacter, among others (Reinders et al, 2001; Hanashiro et al, 2005; Ramos et al, 2010; Guven et al, 2010; Baragón et al, 2013; Aneja et al, 2014a; Callejón et al, 2015; Hossen et al, 2020)

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