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Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Kechero, Fekadu Ketema, Baye, Kaleab, Tefera, Anteneh Tesfaye, Tessema, Tesfaye Sisay
Journal of food safety 2019 v.39 no.1 pp. e12563
Escherichia coli, Salmonella, avocados, coliform bacteria, exercise, fecal bacteria, fruit juices, good hygiene practices, ingredients, mangoes, microbial load, microbiological quality, plate count, risk factors, salads, sodium benzoate, storage conditions, surveys, vancomycin, vegetables, Ethiopia
This study was conducted by collecting samples of 63 fruit juices and 21 vegetable salads from 21 juice houses. The survey indicated poor kiosk sanitary situation and personal hygiene, and bad storage conditions. Mean average of total viable counts of the samples of juices and vegetable salads was found to be 5.96 log cfu/g. The highest and lowest mean total coliform counts (TCCs) were that of avocado (1.17 log cfu/mL) and mango (0.51 log cfu/mL) juice samples. Mean fecal coliform counts were between 0.04 and 0.09 log cfu/mL. Treatment with sodium benzoate (0.1%) was found effective in reducing the total viable count. Escherichia coli and Salmonella were detected from 32.14% and 3.6% of samples, respectively. All E. coli and Salmonella isolates were found resistant to vancomycin. Hygienic status of the kiosks, storage situation of prepared juices and vegetable salads, and ingredients are the critical contributing factors for high microbial load of juices and vegetable salads. PRACTICAL APPLICATIONS: This study was conducted to assess the hygienic status, risk associated with consumption of juices and vegetable salads, and effectiveness of treatments used before serving in juice houses in Addis Ababa, Ethiopia. Our results showed the existing sanitary situation and bacteriological safety status of the preparation of juices and vegetable salads in the vending kiosks; moreover, the risks associated with the consumption of the products. The study has pointed out the need for targeted awareness creation training on the attitude and practices of workers in the houses. The findings may further serve as an additional evidence on the level of risk associated with the consumption of the products. The results of this study may also be used by the regulatory bodies to take the due care they need to exercise in licensing and during their regular inspection of the kiosks to reduce the degree of the problem to protect consumers.