MICROBIOLOGICAL PROFILE OF LOCALLY PREPARED FRESH FRUIT JUICES IN ADAMA TOWN, EAST SHOWA, ETHIOPIA

Fresh fruits are essential components of the human diet and there is a considerable evidence of the health and nutritional benefits associated with the consumption of fresh fruits. However, during processing, contamination from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting in food-borne illnesses. Thus, this study was conducted with the aim of determining the microbiological quality of fresh fruit juices prepared and marketed in Adama town. Questionnaire, observation and laboratory based crosssectional survey study was employed to assess the source of fruits, the hygienic conditions of fruit juice processing and the personnel involved in the production of fresh juices as well as the bacteriological quality of fresh papaya, mango and avocado juices. Accordingly a total of 15 respondents and 81 fruit juice samples were used for the questionnaire survey and microbial an alysis in the laboratory, respectively. The results indicated that 25.9% of the yeast and mold count were marginally accepted and 69.1% of total viable bacteria, 88.9% of the total coliforms, 81.5% of fecal coliforms and 45.7% of staphylococci were found in the fresh juices with greater than the permitted maximum microbial load. The mean counts of yeast and mold, viable bacteria, coliforms, fecal coliforms, and staphylococci were 9.1x102 cfu/ml, 9.1x104 cfu/ml, 2.4x104 cfu/ml, 6.9x103 cfu/ml, and 8.6x103 cfu/ml, respectively. The results also showed that the mean counts of yeast and mold, viable bacterial, total coliforms, total fecal coliform and total staphylococcus counts showed statistically significant difference among avocado, mango and papaya juice(P