ABSTRACT

Fruits and its juices are very demanded for their nutritional content, minerals, and vitamins. Fresh fruits and vegetables are consumed in high quantities in the daily human diet. Globally trades in fruits are changing horticultural practices for enabling the availability throughout the year, even adding new varieties of fresh products to the market. The focus of this study was about the microorganisms which cause contamination and spoilage in fresh fruits and its juices. Food borne illness produced by fruit and fruit juices is due to the presence of pathogenic Microorganisms. This study was to analyze bacteriological quality of fresh fruit and commercially packed fruit juice and to found organism load in it. Fruits carries a natural nonpathogenic epiphytic micro flora on their surfaces. Some pathogenic bacteria cause food borne diseases and they harm human health. The people involved in preparing the fruit juices knew the importance of maintaining hygiene. The fruits were stored at cold temperature; sterilized water was used to dilute the juice and to clean equipment for the process. Fruits can become contaminated with pathogenic microorganisms during harvesting process through fecal material, human handling, harvesting equipment, transport containers, wild and domestic animals, air, transport vehicles, ice or water Keywords: Fresh Fruits, Juices, Nutrient value, Hygiene, Microorganisms
Publication date: 01/04/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1018.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.4.1018