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Incidence of microorganisms from fresh orange juice processed by squeezing machines

Sospedra, I., Rubert, J., Soriano, J.M., Mañes, J.
Food control 2012 v.23 no.1 pp. 282-285
Escherichia coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, cleaning, equipment, good hygiene practices, juice quality, metals, microbiological criteria, microbiological quality, microorganisms, orange juice, restaurants
This study was carried out to evaluate the microbiological quality of orange juice obtained from squeezing machines in foodservice establishments. The samples included fresh squeezed orange juice and juice which is maintained in metal jugs until consumption. According to the European Commission Regulation (No. 2073/2005 and No. 1441/2007) and Spanish microbiological criteria (No. 3484/2000), 12% and 43% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. Possibly, this contamination is caused by incorrect handling of oranges and juices and also by inadequate cleaning and sanitization of squeezing machine and metal jugs. Furthermore, 0.5 and 1% of all the examined lots were positive for the presence of Salmonella spp. and Staphylococcus aureus, respectively. However all lots were negative for Escherichia coli and Listeria monocytogenes. These results emphasize the need for applying and maintaining good hygienic practices in the restaurants.