Microbiological Quality Of Industrially Processed Orange Fruit Juices
– Microbiological Quality Of Industrially Processed Orange Fruit Juices –
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INTRODUCTION
Fruit juices are very nutritive, invigorating and non-alcoholic beverage, which is very well liked throughout the world. Juice may be squeezed directly from fruits or may be extracted by water. These juices can be used in their natural concentrations or in processed form.
They are very scrumptious and palatable and they have most of the minerals necessary for growth and development, like calcium, magnesium, phosphorus, and sodium and vitamins especially vitamin C (Food and Drug Administration (FDA), 1999).
However, these processed juices contain mainly water, sugar, preservatives, colour, fruits pulps and other additives as ingredients and must maintain sanitary standard (Doyle et al., 2001). The most commonly used preservatives are benzoic acid, sorbic acid, or sulphur dioxide (Nahar et al., 2006).
Natural colours such as anthocynins and betanin are used (Wareing and Dvenport, 2005). Acid is an essential universal constitution of fruit drinks (Renard, 2008). The most commonly used acid is citric acid.
Fruit juices contain a microflora which is normally present on the surface of fruits during harvest and postharvest processing which include transport, storage, and processing (Tournas et al., 2006).
Many microorganisms such as acid tolerant bacteria and fungi (moulds, yeasts) use them as a substrate for their growth. Yeasts form the main flora of fruits before processing because of acidic pH.
The major genera include Candida, Dekkera, Hanseniaspora, Pichia, Saccharomyces, and Zygosaccharomyces.
Penicillium, Byssochlamys, Aspergillus, Paecilomyces, Mucor, Cladosporium, Fusarium, Botrytis, Talaromyces, and Neosartorya are filamentous fungi most frequently isolated from fresh fruits and juices.
Among bacteria, lactic acid bacteria and acetic acid bacteria have been isolated from fruit juices (International Commission on Microbiological Specification for Food (ICMSF), 2005).
REFERENCES
Bevilacqua A., Corbo M.R., Campaniello D. et al., 2011 “Shelf life prolongation of fruit juices through essential oils and homogenization: a review,” in Science against Microbial Pathogens: Communicating Current Research and Technological Advances, pp. 1156–1166
Davies W.P. & Houghton H.W.,QW 1987. Quality Control in Food Industry, 2nd edn, Vol 4. Academic Press, London.
Doyle M.P., Beuchat L.R. & Montville T.J., 2001. Food Microbiology. American Society for Microbiology, ASM Press, Washington DC.
Doyle, M.P. and Evans, P.D., (1999). “Food borne pathogens of recent concern”. mAnn. Revised Nutr. 6:25-41ss.
Durgesh P.M., Ranjana G.K., Varsha K.V., 2008. Microbiological Analysis of Street Vended Fruit Juices from Mumbai City, India. Internet Journal of Food Safety, 10:31-34 FDA. 1999. Fruit morphology and composition. Center for Food Safety and Applied Nutrition United States Food and Drug Administration Accessed 06, August 2007.
FEHD (2005). “The microbiological quality of Edible ice from ice Manufacturing Plants and retail businesses In Hong Kong”. Risk Assessment studies, Report No. 21 pg 1-27. Food and Environmental Hygiene Department. The Government of the Hong Kong Special Administrative Region.
Geldreich E.E. & Bordner R.H., 2000. Faecal contamination of fruits and vegetables during cultivation and processing for market: A review. J Milk Food Technol. 34: 184-192.
Gill CO, McGinnis JC & Badoni M., 1996. Use of total coliform or Escherichia coli counts to assess hygienic characteristics. Int J Food Microbiol. 31(1-3): 181-196.
ICMSF. 2005 “Soft drinks, fruit juices, concentrates and food preserves,” in Microorganisms in Foods 6: Microbial Ecology of Food Commodity, Kluwer Academic.
