Assessment on Bacterial Load of ready to Use Fruit Juices Served in Cafes and Juice Bars in Hossana Town, Southern Ethiop
Contaminated food and drinks are source of various food borne diseases in human. The study
aimed on the assessment of bacterial load of locally prepared fruit juice. A cross sectional study was
conducted from January 2015 to May 2015in Hossana town. Out of Twenty four fruit juice samples, eight
samples from each of avocado, papaya and mango were collected at two different time intervals accordingly.
The pH of original samples was determined before dilution. Streak plate method was used for the growth of
bacteria on appropriate media. Structured questionnaire was prepared to assess storage mechanism of fruit,
source of fruit, processing and hygienic condition of working environment. Concerning pH there was slight
increase in juices that were collected at night. The probable reason may be inappropriate storage of fruit
and over dilution of fruit juices. Regarding the bacterial load of fruit juice samples both avocado9 (38.38%)
and papaya8 (33.67%) were found to be more contaminated with bacteria than mango 6(28.53%).This may
be the water activity, antimicrobial constituents and/or nutrient content. The venders cause subsequent
contamination during preparation, handling, by the side of waste disposal system, using water that is not
boiled for dilution. Therefore, regular supervision and training about safe processing and handling of fruit
juices and hygiene of venders can improve the quality of fresh fruit juices
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