Bacteriological Profile of Locally Prepared Fresh Fruit Juices in Hawassa Town, Southern Ethiopia
| dc.contributor.advisor | Monga, D. P.(PhD) | |
| dc.contributor.advisor | Gebre-Selassie, Solomon(PhD) | |
| dc.contributor.author | Worku, Mesfin | |
| dc.date.accessioned | 2018-07-03T11:27:55Z | |
| dc.date.accessioned | 2023-11-05T09:35:52Z | |
| dc.date.available | 2018-07-03T11:27:55Z | |
| dc.date.available | 2023-11-05T09:35:52Z | |
| dc.date.issued | 2011-05 | |
| dc.description.abstract | Background: - Fresh fruits are essential components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption of fresh fruits. However, during processing contamination from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting foodborne illness. Most of the juice venders in Hawassa prepare avocado, papaya, mango, and pineapple juices. Common bacterial illnesses associated with contaminated fruit juices are staphylococcal food poisoning, Salmonellosis, shigellosis and diarrhea associated with enterotoxogenic E. coli. Objective: - The aim of the study was to assess the bacteriological quality of the locally prepared unpasteurized fruit juices and the hygienic conditions of preparation sites. Method: - A cross sectional study was conducted from November 2010 to January 2011 in Hawassa town using structured Questionnaire to asses source of fruit and processing of fruit juices and Bacteriological analysis. i.e. the sufficient amount of the specimen of avocado, papaya, mango and pineapple juices were collected in aseptic manner and kept in ice box and transported to Hawassa University Health Science College Referral Hospital. Finally, the samples were appropriately diluted and inoculated on Nutrient agar to determine the total Viable Count, on Violet Red Bile Agar (VRBA) to determine total coliform count and on Mannitol salt agar to determine total staphylococcal count. Furthermore pathogenic bacteria such as Staphylococcus aureus, Salmonella, and E. coli were isolated and identified. Results: - A total of 120 locally prepared fresh fruit juice samples were collected. Among these juice samples, the total viable count of 38(31.67%) was found to be above Gulf region standards (5.0x105cfu/ml) and, the total coliforms count of 93(77.5%) were shown to be above Gulf region standard (100 cfu/ml). Out of 98 growth on MSA, 11 (11.22%) were positive for Staphylococcus aureus and these positive samples were above the Australian standard. Seven of total samples were positive for thermotolerant E. coli and three of the total samples were shown to contain Salmonella species. Moreover, all venders obtained fruit from the open market and only one vender stored fruits in refrigerator. Conclusion and recommendations: - According to the current study, the results may be attributed to contamination during either harvesting of fruits or processing and handling of fresh fruit juices. Therefore, regular supervision and training about harvesting fruit, safe processing, and handling of fruit juices and hygiene of venders can improve the quality of fresh fruit juices. Key Words: Bacteria, contamination, locally prepared fresh fruit juice | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/5910 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Bacteria | en_US |
| dc.subject | Contamination | en_US |
| dc.subject | Locally prepared fresh fruit juice | en_US |
| dc.title | Bacteriological Profile of Locally Prepared Fresh Fruit Juices in Hawassa Town, Southern Ethiopia | en_US |
| dc.type | Thesis | en_US |