National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Microbes are the sources of many food poisoning cases, usually due to improperly processed food and fruit juice separation by hand or juice mill. It is now commonly accepted that fruit juice consumption is a risk factor for infection with enteric pathogens. The trouble begins when certain bacteria and other harmful pathogens spores of multiply and spread in ubiquitous and environments. However, fruit juice Sample was collected from the various places of Kanpur, India and observed the highest microbial load in nutrient agar (4.3X107) viz., Shivrajpur, rose bengal chloramphenicol agar (2.8X107) Viz. Chaubepur-A and MacConkey agar (6.8X105) viz. Chaubepur-B. Bacteria were identified as Serratia, Escherichia coli, Staphylococcus, Salmonella, Klebsiella and Proteus spp. in different types of fruit juices from the various fruit mill vendors; While, these pathogens confirmed by biochemical, Grams staining and culture methods. Prevention of food spoilage and food poisoning pathogens is usually achieved were herbal plant leaf and pulp extraction through chemical solvent method. Including, Plants are a prospective source of antimicrobial agents in India and other countries. About 60 to 90% of populations in the developing countries use plant-derived medicine. Traditionally, crude plant extracts are used as herbal medicine for the treatment of a human. While Thuja leaf analyzed were effective for the antimicrobial activity against Serratia bacteria Viz. highest 20 mm zone observed in Muller Hinton Agar. The study suggests that high levels of antimicrobial activity are present in herbal extracts prepared from various plant leaves that have good potential in terms of human as well as a combination of fruit juice properties, respectively.
Citations |
 |
 |
 |
 |
