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Evaluation of Microbial Quality of Street Vended Vegetable and Fruit Juices

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Author Affiliations

  • 1 School of Biotechnology, Vignan University, Vadlamudi, Guntur Dt., AP, INDIA

Int. Res. J. Biological Sci., Volume 3, Issue (3), Pages 60-64, March,10 (2014)

Abstract

Millions of people throughout the world consume fresh juices sold by street vendors as they are rich source of nutrients such as vitamins and minerals. They cause a great health problem in unhygienic conditions. There are reports of food borne illness associated with the consumption of street vended juices throughout the world and at several places in India. The present study was undertaken to evaluate the quality of juices sold by street vendors in Guntur, A.P., India. Two types of vegetable juices namely beetroot and carrot; three types of fruit juices namely mousambi, grapes and pineapple were selected based on the consumers demand. The juices are collected from five different localities viz., Brundavan Gardens, Sankar vilas, RTC Bus terminus, Kothapet and Nazz center. TVC (Total Viable Count), coliforms and yeast counts were analysed using standard methods like serial dilution and plate count. The results showed that TVC was highest in carrot juice followed by beetroot, pineapple, grape and mousambi juices respectively. TVC count ranged from 87-250 (x 10 CFU/ml) in beetroot juice; 80-271 in carrot juice; 15-150 in mousambi juice; 19-184 in grape juice and 25-217 in pineapple juice. The coliform count ranged from 8-66 (x 105 CFU/ml) in beetroot juice; 1-54 in carrot juice; 0-73 in mousambi juice; 1-10 in grape juice and 1-63 in pineapple juice respectively. However, the coliform count was highest in mousambi juice followed by beetroot, pineapple, carrot and grape juices. The yeast count ranged from 11-106 (x 10 CFU/ml) in beetroot juice; 5-41 in carrot juice; 1-53 in mousambi juice, 3-20 in grape juice and 7-126 in pineapple juice respectively. The yeast count was highest in pineapple juice followed by beetroot, mousambi, carrot, and grape juice respectively. It is concluded that imparting training to the street vendors and creating awareness regarding good manufacturing practices (GMP) and good hygienic practices (GHP), implementation of standard hygienic practices and regular monitoring of the quality of fruit juices must be introduced to avoid frequent pathogen outbreaks.

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