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Original Research Articles                      Volume : 13, Issue:10, October, 2024

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

Int.J.Curr.Microbiol.App.Sci.2024.13(10): 22-29
DOI: https://doi.org/10.20546/ijcmas.2024.1310.004


Studies on the Microbial Spoilage in Fruit Juice and Enhancing the Shelf Life using Bio-preservatives
P. Elamparithi1*, A. Hemapriya2, G. Hemasruthi2, G. Pooja2, V. Priyadharshini2, K. Sundarasan2, S. Sakthi Pooja2, V. Poovizhi2, K. Prabhavadhani2 and M. Ilakkiya2
1Department of Agricultural Microbiology, Imayam Institute of Agriculture and Technology,
 Thuraiyur, India
2Imayam Institute of Agriculture and Technology, Thuraiyur, India
*Corresponding author
Abstract:

A fruit juice contains essential nutrient, mineral, antioxidant and vitamins for overall health. However, food borne illness related to fruit and fruit product is increasing. So, the main objective of this study was to assess the bacteriological quality of fresh fruit juices available for the consumers in Thuraiyur town. The study was conducted from May 2024 to September 2024. A total of 20 samples was purchased from cafeteria, restaurants and supermarkets which consisted of 20 fresh juice samples 5 each of Apple, Pomegranate, Mango, and pineapple whereas from the total samples. Also, detection of pathogens and antimicrobial susceptibility testing was conducted. All fresh fruit juice samples were found to harbor TVC, TCC, and TSC within the range between 2.95 ± 0.52-5.91 ± 0.52, 0.30 ± 0.10-4.65 ± 0.44 and 1.00 ± 0.15-2.86 ± 0.33 log10 cfu/ml, respectively. In this study the prevalence of E. coli, Salmonella and Staphylococcus aureus was detected for all fresh fruit juices samples of this Pomegranate was more dominated. Antibiotic susceptibility test for E. coli, Salmonella isolates and Staphylococcus aureus revealed completely resistant (100%) to a Biopreservatives (Ginger, Honey and Lactic acid bacteria (LAB). In general the study, especially exhibits the level of bacterial load found in fresh juice samples was unsatisfactory compared to gulf standards. This cause health problems and possible vehicle of foodborne outbreaks to the community. Therefore, good quality of water used; hygienic conditions related to washing of utensils, good personal and domestic hygiene during fresh fruit juice preparation can improve the bacterial quality and safety of the finished product.


Keywords: Fruit juices, Bacterial identifications, Contamination, Bio-preservatives


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How to cite this article:

Elamparithi, P., A. Hemapriya, G. Hemasruthi, G. Pooja, V. Priyadharshini, K. Sundarasan, S. Sakthi Pooja, V. Poovizhi, K. Prabhavadhani and Ilakkiya, M. 2024. Studies on the Microbial Spoilage in Fruit Juice and Enhancing the Shelf Life using Bio-preservatives.Int.J.Curr.Microbiol.App.Sci. 13(10): 22-29. doi: https://doi.org/10.20546/ijcmas.2024.1310.004
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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