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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 |
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.
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