The Assessment of Microbial-Safety of Fruit Juices Consumed In Cafes and Restaurants of Humera Town, Western Tigray Ethiopia
| dc.contributor.advisor | Assefa Fassil (PhD) | |
| dc.contributor.author | Berhe Haddis | |
| dc.date.accessioned | 2019-05-29T10:49:43Z | |
| dc.date.accessioned | 2023-11-09T04:20:46Z | |
| dc.date.available | 2019-05-29T10:49:43Z | |
| dc.date.available | 2023-11-09T04:20:46Z | |
| dc.date.issued | 2017-08-03 | |
| dc.description.abstract | Freshly squeezed fruit juices are very important for human being which contributes vital nutrients especially Vitamin C. However, unpasteurized juices which are contaminated during processing from raw materials, poor hygienic conditions, using of tap water for all processing and unsafe environmental conditions of juice processing resulting in different food- borne illnesses. The study was aimed to assess bacteriological load of fruit juices served in cafes and restaurants of Humera Town. A cross sectional study was conducted from October 2009 to February 2009 in Humera Town. A total of 24 sample juices eight of each Avocado, Mango and Papaya were collected from five randomly selected cafes and restaurants of Humera town and analyzed their bacteriological quality. The samples were correctly serially diluted and incubated on proper temperature and selected nutrient Agar to determine bacterial load. Streak and pour plate method was used for the growth of bacteria on the selective media. The Total microbial load of Avocado juice was determined as 12.71x107cfu/ml and the Total mean was determined as 2.54x107cfu/ml, the Total microbial load of Mango juice was determined 11.54x107cfu/ml with Total mean of microbial load 2.31x107cfu/ml and the Total microbial load of Papaya juice was determined as 10.93x107cfu/ml with Total mean of 2.18x107cfu/ml. Well structured questionnaire was conducted to analyze hygienic conditions of juice makers, awareness of contaminations of juice makers, storage sites of fruits, sources of fruits, safety of water and hygienic of juice processing conditions. The reason for high microbial load of samples of fruit juices were due to poor personal hygiene, use of contaminated water for all processing, unhygienic environmental conditions and lack of knowledge and training in food hygiene and safety. Therefore special training and supervision of juice makers how to handled and processing juices in hygienic and safely conditions were improved the quality of fruit juices vended in the streets. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/18333 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Fruit Juice | en_US |
| dc.subject | Contaminations | en_US |
| dc.subject | Microbial Load | en_US |
| dc.subject | Hygiene | en_US |
| dc.title | The Assessment of Microbial-Safety of Fruit Juices Consumed In Cafes and Restaurants of Humera Town, Western Tigray Ethiopia | en_US |
| dc.type | Thesis | en_US |