Unpasteurized Fruit Juice Research Articles

Utilizing the IFS Standard for the Implementation of Sustainable Development Practices in Juice Production

The aim of this study was to identify the most common threats and non-compliances occurring during the production of unpasteurized fruit juices in relation to the requirements of the IFS standard. Additionally, this study aimed to demonstrate how the IFS standard supports the introduction of sustainable practices in the production of fruit juices. The research material was data from internal audits conducted in three plants producing unpasteurized fruit juices and final product microbial assessment and swabs from the production environment taken from the three plants. These plants are located in western Poland. Based on the assessment carried out, it was found that most non-compliances were identified in the areas covered by prerequisite programs, but the final product and production environment met product and production safety requirements. It was also stated that the corrective actions proposed and approved by the auditors correct the existing non-compliance without the aspect of continuous improvement. The research and audits carried out as part of this work allowed us to conclude that international standards, such as the IFS, are an excellent tool for introducing the principles of a sustainable approach to production plants.

Isolation, Characterisation and Identification of Bacteria from Three Different Unpasteurized Fruit Juices Sold at a Local Market in Guyana

Fruit juices are widely consumed for their nutritional value. However, fruit juices that are unpasteurised may be unsafe to drink because they are not subject to heat processing and much of their human handling results in contamination. The fruits used to make these juices have resident microflora, transient bacteria from handling and equipment, and bacteria from water used to wash fruits and in some cases make the juice. The objective of this research was to determine the bacteria present in unpasteurised passionfruit, cherry, and tamarind juices respectively. Through the use of a survey, and standard methods for isolation, identification and characterisation of bacteria, the results showed that temperature and pH did not significantly affect the diversity of bacteria. Cherry juice had the highest number of Colony Forming Units while passion fruit juice had the lowest. In total seven (7) species of bacteria were found including E.coli, S. aureus, Lactobacillus sp, Acetobacter sp, Bacillus subtilis, Bacillus cereus, and Micrococcus. The results for the Colony Forming Units were found to be above maximum acceptable levels for fruit juices. The results of this study demonstrate that unpasteurised juices may be a threat to public health and hazardous to humans if not processed in a sanitary manner.

Bacteriological Quality and Safety Analysis of Fruit Juices in Some Selected Fruit Juice Houses in Wolaita Sodo Town, Southern Ethiopia

Fresh fruit juices are very important components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption. However, during processing contaminants from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting in food borne illnesses. This community-based study was conducted in Wolaita sodo town using both laboratory experiments and questionnaire. The aim of the study was to assess the bacteriological quality and safety of locally prepared unpasteurized fruit juices from fruit juice houses in Wolaita sodo town. The questionnaire was used to assess source of fruit, way of processing and handling of fruit juices. The total viable bacterial count of avocado and mango ranged between 2.05x105 - 5x105 cfu/ml and 1x105 - 3x105 cfu/ ml, respectively. The total Staphylococcus counts from avocado and mango were between 2 x105 - 4x105 cfu/ml and 2.1x105 - 2.75x105 cfu/ml, respectively. The total coliform counts of avocado and mango were found to be 1.15x105 - 3.25x105 and 1x105 - 3 x105 cfu/ml, respectively. From a total of 72 samples, 13.8%, of the avocado and 5.55% of the mango samples were detected positive for Staphylococcus aureus whereas Escherichia coli were found in 11% of avocado and 5.55% of mango samples. None of the mango samples were positive for Streptococcus spp and Shigella spp while these species were detected in avocado with 2.77% and 5.55%, respectively. The chemical treatment using 0.1% sodium benzoate was the most effective in reducing total viable bacterial count followed by lemon squeeze. All of the pathogenic bacteria were found to be resistant to penicillin and ampicillin, and almost all were sensitive to erythromycin and ceftriaxone. Most venders obtained fruits from the open market and most juice makers lacked training in food hygiene and safety.

Bacterial Assessment of Unpasteurized Fruit Juices Sold in Port Harcourt, Nigeria

This study assessed the bacterial quality of fresh fruit juices sold in some restaurants in Port Harcourt, Nigeria. A total of twenty (20) fruit juice samples were collected from four (4) different types of fruit juices sold at four (4) different restaurants. The fruits that were used for this study are: Orange, Watermelon, Pineapple and Tiger nuts. Samples of the fruit juices were collected for bacteriological assessment using heterotrophic plate count and most probable number techniques, while CHRO Magar for E. coli and other coliforms was used for the detection of E. coli. The results showed that E. coli, Bacillus spp, Klebsiella spp, Streptococcus spp and Staphylococcus spp were present in the fruit juices. The results of the heterotrophic plate count showed that the bacterial count ranged from 2.7 x 102 (Orange) to 7.1 x 103 (Tiger nuts), while the results of the total coliform count ranged from 11 MPN/100 ml to 28 MPN/100 ml. However, the study revealed that the total E. coli count ranged from 0 to 7. The number of E. coli in each of the fruit juices and restaurants ranged from 6 to 13, Bacillus spp 12 to 19, Klebsiella spp 4 to 10, Streptococcus spp 6 to 11 and Staphylococcus spp 4 to 13. Bacillus spp had the highest percentage (31.4%), followed by Staphylococcus spp (20.1%). The highest percentage of bacteria was recovered from Tiger nuts (29.4%), followed by Watermelon (28.4%). Regular monitoring of the quality of fresh fruit juices sold in restaurants in Port Harcourt and other parts of Nigeria should therefore be enforced.

The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice

In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance.

SOCIO-DEMOGRAPHIC CHARACTERISTICS OF VENDORS AND MANUFACTURING PRACTICES OF FRESH UNPASTEURIZED FRUIT AND VEGETABLE JUICES IN KAMPALA, UGANDA.

08Jan 2019 SOCIO-DEMOGRAPHIC CHARACTERISTICS OF VENDORS AND MANUFACTURING PRACTICES OF FRESH UNPASTEURIZED FRUIT AND VEGETABLE JUICES IN KAMPALA, UGANDA. Phoebe P. Kaddumukasa , Samuel M. Imathiu , Julius M. Mathara and Jesca L. Nakavuma. Department of Food Technology, Faculty of Science, Kyambogo University, Kampala, Uganda. Department of Food Science and Technology, School of Food and Nutritional Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi Kenya. College of Veterinary Medicine, Animal Resources and Biosecurity, Makerere University, Kampala, Uganda.

English

Fresh and unpasteurized fruit juice is common in restaurants, cafeteria, hotels and juice house of Ethiopian cities. Most fruit juices contain sufficient nutrients that could support microbial growth. The current investigation was carried out to investigate the microbiological quality and processing conditions of fruit juice vended in Shewarobit town. Purposive sampling technique was employed to collect sixteen fruit juice samples comprising of eight avocado and eight papaya from five cafeterias and three restaurants of Shewarobit town from November 2017 to January 2018. A wide mouth sterile bottle was used to collect fruit juice. Collected samples were diluted and 0.1 mL inoculated on plate count agar to determine total viable count, on violet red bile agar to determine total coliform count, on mannitol salt agar to determine total Staphylococcal count and on Sabouraud’s dextrose agar for count of yeast and molds. Questionnaires were delivered for juice vendors to obtain information on demographic characteristics and conditions for processing. There is no significant statistical difference between numbers of microbial count (p> 0.05). The total viable count was found in the range of 1.3 × 105 to 2.9 ×105 cfu/ mL. The total coliform count was found to be between 0.1 × 105 and 2.4 × 105 cfu/mL. Staphylococci count was between 0.2 × 105 and 1.7 × 105 cfu/mL. The total yeast and mould counts for all fruit juice were in the range of 1.4 × 105 to 2.7 × 105 cfu/mL. Microbiological quality of most of the fruit juices were found to be not satisfactory when compared with Gulf region standard. Therefore, regular supervision and training about safe processing and handling is very crucial for juice vendors to improve microbiological quality of fruit juice. Key words: Fruit juice, microbial count, microbial safety.

Lactic Acid Bacteria Starter Participating in Hygienic Long Shelf-Life of the Plaa-Som Fermented Product

Consumptions of fermented vinegar made of fresh fruit juices have been increased dramatically due to their freshness, high vitamin content, and low caloric consumption. Unpasteurized fruit juice produced by pressing or squeezing of the fruits also have many diverse microflora which is normally present on the surface of fruits during harvest and postharvest processing and possibly include transport, storage, and processing. In the study, many microorganisms producing acid especially bacteria, fungi, and yeasts demonstrated the high acid production and using fruit juice as a substrate for their growth. Three acid producing bacteria were isolated and characterized for the acid production as well as applied for the fruit vinegar fermentation process.

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices.

Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination significantly changing physicochemical parameters and storage stability. Physicochemical and microbiological analyses of passion fruit, pineapple, and mango juices in dark and light bottles at 24°C and 4°C were conducted in Kampala, Uganda for 12 days. Physicochemical parameters significantly reduced (p < .05) storage stability of fresh juices, while no significant changes (p > .05) were observed for the microbiological analyses. pH values ranged from 3.0 to 4.2 (dark) bottles and 2.9 to 4.0 (light) bottles for juices at 24°C and 4°C. °Brix values were from 1.0 to 5.5 for dark and clear bottles at 24°C and 4°C. TTA (%) values ranged from 1.1 to 7.2 (dark) bottles and 1.1 to 7.4 for (light) bottles at 24°C and 4°C. Ascorbic acid content ranged from 3.5 to 61.0 mg/ 100 ml and 5.5 to 56.7 mg/100 ml for juices in dark and clear bottles, respectively. total plate counts ranged from 1.3 × 10___ to 3.3 × 107 CFU/ml (dark bottles at 24°C) to 3.5 × 10³ to 3.3 × 108 CFU/ml (dark bottles at 4°C). For juices in light bottles, total plate counts ranged from 1.8 × 10___ to 8.0 × 107 CFU/ml (24°C) and 2.7 × 10___ to 1.5 × 108 CFU/ml (4°C). High microbial loads suggest the use of poor processing techniques and lack of good hygiene which lower quality and reduce storage stability of juices. Storage temperature greatly reduces physicochemical parameters both at ambient and refrigeration temperatures. This implies that temperature control for unpasteurized juices is critical in order to inhibit microorganism metabolic activities which accelerate biodeterioration leading to spoilage and short shelf life. Fresh unpasteurized juices stored at 24°C and 4°C may safely be consumed within 1 and 2 days, respectively.

General considerations regarding the infections with the Escherichia coli pathogen

Escherichia coli is the species of the genus Escherichia with the greatest epidemiological impact. Escherichia coli infections are found mainly in places with poor hygiene; the infants with ages between 1 and 3 years old are included in the category with the highest risk. It is a "fecal-oral" transmission mechanism as a result of consumption of contaminated food or water, or by "dirty hands". The foods most commonly implicated in the transmission of the infection are unpasteurized milk and milk products, beef, especially the one insufficiently cooked, unpasteurized fruit juice, lettuce and insufficiently washed vegetables. The disease has been reported worldwide, being described numerous episodes of infection with Escherichia coli that caused multiple illnesses and deaths. Escherichia coli has three types of antigens: antigen "O" (somatic), antigen "H" (flagella) and antigen "K" (capsular). Clinical manifestations are present in the form of non-specific diarrhea, a dysentery form of enteritis, choleriform enteritis, hemorrhagic colitis and hemolytic uremic syndrome (HUS). The Escherichia coli infection diagnosis is made by identifying the etiologic agent and/or by highlighting the VTI toxin in the feces. The treatment consists in precautionary antibiotherapy, hydrodynamics and electrolyte rebalancing, blood transfusions and dialysis, if in the case of renal failure. The prevention of infections with Escherichia coli is achieved by personal hygiene, food hygiene and work hygiene.

Assessing the Food Safety Knowledge of University of Maine Students

AbstractFoodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well‐being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18‐ to 26‐year‐old Univ. of Maine students. Demographic questions and the previously validated Food Safety Knowledge Questionnaire (FSKQ) were placed online. Of 123 people who responded to the email recruitment notice, 104 Univ. of Maine undergraduates aged 18 to 26 years completed the survey. The average score among all participants was 60% correct (53 points out of a possible 89 points). Survey questions that required participants to identify common sources of foodborne pathogens had the lowest average percent correct (31%). Less than 50% of participants were able to correctly identify several high‐risk foods, including sliced melon, raw sprouts, and unpasteurized fruit juice. Our findings indicate a need for educational programs for 18‐ to 26‐year‐old Univ. of Maine students in regards to common sources of foodborne pathogens and proper handling of fresh produce and that food safety knowledge among university students has not improved since publication of a national survey using the FSKQ in 2006. Effective educational programs are needed to ensure that young adults understand food risks and appropriate food handling practices.

Assessment of Microbial Load of Un-pasteurized Fruit Juices and in vitro Antibacterial Potential of Honey Against Bacterial Isolates

The development of resistance in bacteria against commonly used antibiotics/drugs is of considerable medical significance. Aim of this study was to determine the microbial load of un-pasteurized packed fruit juices sold in Lahore city and to determine antibacterial activity of five different honey samples against isolated bacteria. Unpasteurized fruit juice samples (n=60) were collected from street vendors. All the samples were subjected to Total viable count (TVC), Staphylococcal count (SC) and Coliform count (CC). One hundred and ten strains of bacteria were isolated from various fruit juices and identified on the basis of cultural characters, morphology and biochemical characters. Mean TVCs, SCs and CCs of juices (6.80±1.91, 5.45±1.06 and 3.25±1.25 log10 CFU/ml respectively) were non-significant with standard permissible limits (p<0.05). Among all the fruit juices, 66.66% of samples had TVC more than 4 log10 CFU/ml, 51.66% of samples had SC more than 3 log10 CFU/ml and 46.66% of samples had CC more than 2 log10 CFU/ml. Among the bacillus isolates purified, were Bacillus alvei, Bacillus subtilis, Bacillus polymyxa, Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli and Enterobecter. All five different types of honey samples used in this study showed antibacterial activity against B. alvei, B. polymyxa, B. subtilis and S. aureus and no activity against P. aeruginosa, K. pneumonia, Enterobecter and E. coli. It is concluded that microbial load in unpasteurized fruit juices is significantly higher than standard permissible limits which insinuates its possible role in spoilage and food borne illnesses. Periodic monitoring of packed fruit juices should be carried out to make them safe for consumption. Honey can be used as an alternative for treatment of various infections, especially those caused by antibiotic resistant bacteria.

Assessment of Microbial Load of Un-pasteurized Fruit Juices Antibacterial Potential of Honey Against Bacterial Isolates

The development of resistance in bacteria against commonly used antibiotics/drugs is of considerable medical significance. Aim of this study was to determine the microbial load of un-pasteurized packed fruit juices sold in Lahore city and to determine antibacterial activity of five different honey samples against isolated bacteria. Unpasteurized fruit juice samples (n=60) were collected from street vendors. All the samples were subjected to Total viable count (TVC), Staphylococcal count (SC) and Coliform count (CC). One hundred and ten strains of bacteria were isolated from various fruit juices and identified on the basis of cultural characters, morphology and biochemical characters. Mean TVCs, SCs and CCs of juices (6.80±1.91, 5.45±1.06 and 3.25±1.25 log10 CFU/ml respectively) were non-significant with standard permissible limits (p<0.05). Among all the fruit juices, 66.66% of samples had TVC more than 4 log10 CFU/ml, 51.66% of samples had SC more than 3 log10 CFU/ml and 46.66% of samples had CC more than 2 log10 CFU/ml. Among the bacillus isolates purified, were Bacillus alvei, Bacillus subtilis, Bacillus polymyxa, Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli and Enterobecter. All five different types of honey samples used in this study showed antibacterial activity against B. alvei, B. polymyxa, B. subtilis and S. aureus and no activity against P. aeruginosa, K. pneumonia, Enterobecter and E. coli. It is concluded that microbial load in unpasteurized fruit juices is significantly higher than standard permissible limits which insinuates its possible role in spoilage and food borne illnesses. Periodic monitoring of packed fruit juices should be carried out to make them safe for consumption. Honey can be used as an alternative for treatment of various infections, especially those caused by antibiotic resistant bacteria.

Assessment of microbiological quality of raw fruit juice vended in Dar es Salaam city, Tanzania

Fresh fruit juices are highly nutritious food for human but the hygiene involved during preparation, packaging and storage make fresh juices prone to microbial contamination. This study was conducted to assess bacterial quality and establish the risk factors for contamination of raw fruit juices vended in Dar es Salaam city, Tanzania. Ninety fruit juice vendors were assessed for possible factors of microbial contamination in fruit juices. One juice sample per vendor was collected for microbial analysis using standard laboratory protocols of International Standards Organisation (ISO), Tanzania Bureau of Standards and Codex specifications. The results showed that the total plate counts (TPC) ranged between 2.32 and 8.54 (Log cfu/ml). About 72.2% of juice samples had TPC above Codex recommended maximum levels (3.7–4.7 Log cfu/ml). The prevalence of Escherichia coli in the juices was 80% with a range between 0.0 and 5.0 (Log MPN/ml) suggesting of direct faecal contamination or contamination from the environment. All samples were negative for Salmonella species. Risk factors for high TPC and E. coli counts which were statistically significant (P < 0.05) included type of juice, extraction methods, vending sites, storage containers and sex of the vendors. Generally, 78.9% of preparation and vending premises were unhygienic and encouraged contamination of the juices. It is concluded that, the overall handling, preparation practices and bacterial quality of unpasteurized fruit juices vended in Dare es Salaam city are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street fruit juices.

Genetic Relatedness Among Escherichia coli Pathotypes Isolated from Food Products for Human Consumption in Cartagena, Colombia.

Foodborne pathogens are a leading cause of mild-to-severe gastrointestinal illnesses worldwide. Escherichia coli pathotypes have been known to cause gastrointestinal illnesses in children less than 5 years old in Colombia. However, insufficient information is available on the prevalence of E. coli contamination of food products and the kind of E. coli food product reservoirs. The two objectives of this study were designed to address this issue. The first objective was to ascertain coliform, E. coli, and pathogenic E. coli contamination of food products readily available for human consumption in Cartagena, Colombia. The second objective was to evaluate the relationship between pathogenic E. coli isolated from food products and those isolated from cases of diarrhea in children. Food product samples consisting of pasteurized milk, unpasteurized fruit juice, ground beef, cheese, and vegetables were obtained at four retail stores. The food samples were cultured in liquid media and tested for the presence of coliforms and E. coli. E. coli isolates were tested by polymerase chain reaction for the presence of pathogenic E. coli. Coliforms, E. coli, and E. coli intestinal pathotypes contamination were detected in 88.4%, 53%, and 2.1% of food product samples, respectively. Ground beef and cheese were the only food samples contaminated with E. coli intestinal pathotypes including enteropathogenic (EPEC), Shiga toxin-producing (STEC), and enterotoxigenic E. coli (ETEC). Closed multilocus sequencing typing relationships between diarrheagenic E. coli isolates from food products and from individuals with diarrhea suggest that food products readily available at public markets in Cartagena can transmit ETEC and possibly EPEC and STEC. We demonstrated that a high proportion of food products for human consumption available at public markets in Cartagena are contaminated with coliforms, E. coli, and E. coli intestinal pathogens. Furthermore, food products containing E. coli intestinal pathogens may be involved in the transmission of foodborne illnesses among children in Cartagena, Colombia.

Apple juices processed by high hydrostatic pressure: Interaction between chitosan application and quality drift

Abstract Apple juice submitted to high hydrostatic pressure was supplemented with chitosan (0.6 and 0.8 g L-1, added inpowder and solution) and ascorbate in powder (0.06% and 0.08%) or solution (1%), to optimize its amounts andforms of application, as well as the implications on juice quality during a storage period of 35 days. Thru theseexperiments it was found that dissociation of hydrogen ions, protonation and ascorbate oxidation wassignificantly affected. Accordingly, significant variations were found in the pH, total soluble solids, titrableacidity, Hue, turbidity and phenols, exogenous added ascorbate and sugars contents. It is concluded thataddition of 0.8% chitosan as powder has the most effective action to counterbalance total phenols drift, whichcorrelate with the inhibition of enzymatic browning and green/yellow Hue.Key words: Apple juice, Chitosan, High Hydrostatic Pressure, Quality, Shelf life IntroductionIndustrial processing of unpasteurized fruitjuices by high hydrostatic pressure is attached toenzymatic browning (Lopez-Nicolas et al., 2007).In this context, Weemaes and co-workers (1998)found that, to inhibit polyphenol oxidase,preventing enzymatic oxidation of phenols toquinones, apple juice requires 600 MPa. Besides, toinhibit the enzymatic browning, antioxidants mightbe added during the industrial processing (Ӧzugluet al., 2002), namely sulfites. Yet, consideringpublic health implications of sulfite in foodproducts, chitosan can replace this chemical entity,as an antioxidant agent (Shahidi et al., 1999),mostly due to its positive ionic charge that canbreak lipids and acids. As an accumulating effect,this polymer can still change the gelling, stabilizingand thickening properties of food products (Martin-Diana et al., 2009).Chitosan polymers are non-toxic polycationiccompounds, being gastric dehydration the onlysecondary effect (Fai et al., 2008). Essentially hasglucosamine, amino-2-β-2deoxi D-glucose, resultsfrom the alkaline deacetylation of chitin (Martin-Diana et al., 2009), being its solubility directlyrelated to the amount of protonated amino groups(Pinto, 2005), whereas the antioxidant propertiesvaries with its molecular weight (Rocha et al.,1999;Wenjun et al., 2002; No et al., 2007).According to the Council Directive -2001/112/EC (2002), chitosan addition is not beingconsidered as amended to juices. In this context,this work aims to assess the action of chitosan inunpasteurized apple juices industrially processed byhigh hydrostatic pressure, to achieve optimizationof amounts and forms of application, as well as theimplications on quality, so that the inclusion of thisproduct might be consider in the list of additivesand treatments Fruit Juice Directive Regulations ofthe EU.Materials and MethodsJuice from grinding apples (Granny Smith,Golden Delicious and Fuji), without added water,sugar, preservatives or dyes, were packed and cold-stabilized in a steel compartment containing waterand submitted to a high hydrostatic pressure (460

Occurrence of pathogenic Escherichia coli in commercially available fresh vegetable products in Korea

Pathogenic E. coli is a major foodborne pathogen associated with gastroenteritis worldwide. Fresh vegetable products as well as raw meat and meat products have been recognized as important modes of transmission within the foodborne route. The objective of the present study was to determine the presence of six virulence factors (stx 1, stx 2, lt, st, eaeA, and ial) in E. coli isolated from fresh vegetable products to provide information on risk assessment of pathogenic E. coli in Korea. From 416 collected samples, including vegetable salad mix, sprouts, baby leaf vegetables, and unpasteurized fruit and vegetable juices commercially available in Korea, a total of 30 samples were positive for E. coli strains, resulting in an overall prevalence of 7.2%. Of the 120 E. coli isolates, only one isolate (0.8%), which was obtained from unpasteurized fruit and vegetable juices, was confirmed to possess the eaeA gene, but lacked stx genes. This study showed that some fresh vegetable product samples were contaminated with enteropathogenic E. coli.

Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider

Until recent decades, unpasteurized fruit juice and cider have been considered non-hazardous with respect to microbiological pathogens due to their acidic nature. However, in light of the many global foodborne illness outbreaks associated with these products, it is apparent that certain bacterial, viral and parasitic pathogens can survive these acidic conditions and remain infectious. Specifically, outbreaks of human illness have been attributed to infection with Escherichia coli O157:H7, Salmonella spp., Shigella spp., Cryptosporidium spp., Trypanosoma cruzi, and hepatitis A, and have been associated with the consumption of apple juice or cider, orange juice and various other types of unpasteurized juices. The most likely mechanisms by which juice, and the fruit it is processed from, becomes contaminated with pathogenic microorganisms are through direct contact with animal or human faeces, or indirect contact with contaminated water, soil, processing equipment, or infected food handlers. This risk assessment reviews foodborne outbreaks linked to unpasteurized fruit juice and cider, and evaluates the evidence for effectiveness of measures to control pathogens in these products.

Survival and Growth Characteristics of &amp;lt;i&amp;gt;Escherichia coli &amp;lt;/i&amp;gt; O157:H7 in Pomegranate-Carrot and Pomegranate-Apple Blend Juices

Unpasteurized fruit juice has been implicated in outbreaks of Escherichia coli O157:H7 (E. coli O157:H7). Meanwhile, certain fruit, such as pomegranate, contains antimicrobial components. The objective of this study was to investigate the survival and growth characteristics of E. coli O157:H7 on pomegranate juice in laboratory medium and in pomegranate-carrot and pomegranate-apple blend juices at different concentrations. Single strain of E. coli O157:H7 (E0019, H1730, and Cider) was inoculated into brain heart infusion (BHI) broth or a mixture of three strains was inoculated into the blended juices containing pomegranate juice. Our results showed that the addition of pomegranate juice inhibited the growth of tested E. coli O157:H7 in both laboratory medium and blended juices.The antimicrobial activity increased with increased concentrations of pomegranate juice (P < 0.001) and incubation times.The bacterial population was reduced by at least 2 log CFU/ml in BHI broth and juice blend samples in the presence of 20% and 40% Pomegranate juice respectively. Sensory evaluations performed using a 9 point hedonic scale showed significant satisfaction on using 40% pomegranate juice blend with carrot and apple juices. Our study suggests that pomegranate juice could be used as a natural antimicrobial in different food systems including juices to inhibit the growth of E. coli O157:H7.

Simple and rapid detection of Listeria monocytogenes in fruit juice by real-time PCR without enrichment culture

We developed a simple, rapid procedure for the detection of Listeria monocytogenes in unpasteurized fruit juice using real-time PCR without enrichment culture. PCR inhibitors were removed from fruit juices using Chelex resin followed by gel filtration with a Sephadex column. The purification step can be completed in 20 min, and purified juice samples can be used directly as PCR templates without further dilution. PCR conditions were optimized and maximum sensitivity (ca. 1 cell/reaction) was achieved. This convenient method should prove useful for high-throughput surveillance of L. monocytogenes as well as other food-borne pathogens that may contaminate fruit juices.