Mengistu Dechasa Adare, Baraki Negga, Gobena Tesema Tesfaye
Department of Environmental Health, College of Health and Medical Science, Haramaya University, Harar, Ethiopia.
Microbiol Insights. 2021 Dec 9;14:11786361211060736. doi: 10.1177/11786361211060736. eCollection 2021.
Fruit juices are important components of a healthy diet and a dietary source of nutrients, vitamins, and fiber and vital for human health. However, unless it is handled with safety and hygienic conditions, food can be a vehicle for the transmission of various agents of diseases resulting in food borne outbreaks. Thus, this study aimed to determine common pathogenic bacterial species in locally prepared fresh fruit juices sold in juice houses of Eastern Ethiopia. A cross-sectional study design was conducted from 1 January to 27 March 2020, in eastern Ethiopia. Seventy-eight juice samples were collected aseptically using a sterilized collecting jar from each juice house. Pour plate count method was used to determine , , and species. Finally, the data were analyzed using descriptive statistical tests such as Chi-square and Fisher's exact tests. -value of .05 was considered as a cut point for statistical significance. The study found count ranged from 1.68 log CFU/mL with the mean value of 4.204 log CFU/mL. Overall, 58 (74.4%) of the fruit juice samples had count, 19 (24.4%) had and 12 (15.4%) had higher than the maximum permitted limit of Gulf standard, 2000 set for any type of fruit juice. In general, the study found more than two-thirds of fruit juice samples had at least 1 pathogenic bacteria species higher than the maximum permitted limit and potentially hazardous to consumer health. Thus, regular supervision and application of food hygiene and safety are essential to improve the quality of fruit juice and to prevent the consumption of contaminated fruit juices, which leads to food borne illness.
果汁是健康饮食的重要组成部分，是营养、维生素和纤维的膳食来源，对人体健康至关重要。然而，除非在安全卫生的条件下处理，否则食物可能成为各种疾病传播媒介，导致食源性疾病暴发。因此，本研究旨在确定埃塞俄比亚东部果汁店出售的本地自制新鲜果汁中常见的致病细菌种类。2020年1月1日至3月27日在埃塞俄比亚东部进行了一项横断面研究设计。使用无菌采集罐从每个果汁店无菌采集78个果汁样本。采用倾注平板计数法测定[具体细菌种类未明确写出]、[具体细菌种类未明确写出]和[具体细菌种类未明确写出]菌种。最后，使用卡方检验和费舍尔精确检验等描述性统计检验对数据进行分析。P值0.05被视为具有统计学意义的切点。研究发现[具体细菌种类未明确写出]计数范围为1.68 log CFU/mL，平均值为4.204 log CFU/mL。总体而言，58个（74.4%）果汁样本的[具体细菌种类未明确写出]计数、19个（24.4%）有[具体细菌种类未明确写出]，12个（15.4%）有[具体细菌种类未明确写出]高于海湾标准为任何类型果汁设定的最大允许限量2000。一般来说，研究发现超过三分之二的果汁样本至少有一种致病细菌种类高于最大允许限量，对消费者健康有潜在危害。因此，定期监督以及应用食品卫生和安全措施对于提高果汁质量和防止食用受污染果汁（从而导致食源性疾病）至关重要。
