Microbial Evaluation of Orange Fruit Juice Sold in Port Harcourt, Nigeria
[1]
O. K. Agwa, Department of Microbiology, Faculty of Biological Sciences, College of Natural and Applied Sciences, University of Port Harcourt. P. M. B. 5323, Port Harcourt, Nigeria.
[2]
L. N. Ossai-Chidi, Microbiology Technology Option, School of Science Laboratory Technology, University of Port Harcourt. P. M. B. 5323. Port Harcourt, Nigeria.
[3]
C. A. Ezeani, Microbiology Technology Option, School of Science Laboratory Technology, University of Port Harcourt. P. M. B. 5323. Port Harcourt, Nigeria.
The microbial evaluation of industrial and locally made fruit juice was carried out. A total of twenty samples of orange fruit juices were collected for analysis from different locations in Port Harcourt. The pH ranged from 3.5 – 4.6, between temperatures of 2.9 – 18oC for locally made refrigerated juice samples and 3.3 – 4.5 between temperatures of 23 – 38oC for unrefrigerated samples. In the industrially made juices, pH ranged from 2.7 – 4.3 at temperatures between 12.6 – 19.9oC for refrigerated samples, while pH ranges from 2.7 – 4.2 was recorded at temperatures between 25.3 – 38.9oC for the unrefrigerated samples. The Total Heterotrophic Bacteria Count (THC) for locally made juices ranged from 1.1 – 5.0 x 103 CFU/ml, a THC of 1.0 x103 - 4.0 x 103 CFU/ml was recorded in industrially processed samples. Total Fungal Count (TFC) ranged from 1.0 – 7.0 x 102 CFU/ml, for locally produced juices and 1.0 – 6.0 x 102 CFU/ml for industrially packaged juices. Bacteria isolated include; Bacillus sp, Micrococcus sp, Staphylococcus sp, Enterococcus sp and Escherichia coli. Bacillus sp, Staphylococcus sp and Enterococcus sp were the highest occurring bacteria in locally processed juices while Micrococcus sp was the highest occurring bacterium in industrially processed samples and Escherichia coli was detected only in locally processed samples. The fungal isolates include; Aspergillus sp, Penicillium sp, Saccharomyces cerevisiae and Trichoderma sp. Saccharomyces cerevisiae was the highest occurring fungus in industrially processed juices; Aspergillus sp and Penicillium sp were the highest occurring fungi in locally processed samples while Trichoderma sp occurred only in locally processed samples. The results show that locally made fruit juices would most likely cause food-borne illnesses, stressing the stresses the need for local vendors to be enlightened on the practice of good hygiene and observing Hazard analysis and critical control points during processing and packaging of their products for consumption.
Orange Juice, Pathogens, Food Borne Illness, Antibiotic Sensitivity
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