DOI: 10.4103/jpdtsm.jpdtsm_35_26 ISSN: 2949-6594

Comparative Analysis of Microbes Associated with Fruit Juices and Determination of their Contamination Sources

Shosika Ghosh, Hafiz Ahmed Nowfel, Mahima Hossain Supti, Israt Jahan, Kamal Kanta Das
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BACKGROUND:

Fresh juice plays a significant role in everyday diet but conversely may be contaminated by different types of microorganisms. The present study attempted to determine the microbiological quality of fresh juice samples and their sources of contamination.

METHODS:

A total of thirty samples of fruit juices, two categories (fresh juice, n = 20 and package fruit drinks, n = 10), were collected from different areas of Dhaka city. Standard culture-based techniques were employed to determine the total viable count (TVC) and total fungal count using appropriate culture media. Additionally, the presence of selected pathogenic bacteria was investigated.

RESULTS:

All samples were contaminated, with total viable bacterial counts ranging from 10 4 –10 6 colony-forming unit per milliliter (CFU/ml). Pathogenic microbes such as Escherichia coli , Pseudomonas spp., and Staphylococcus spp. were most predominant in street juice samples, whereas Vibrio spp. and Salmonella spp. were totally absent in all the samples. In addition, handmade juices exhibited higher TVCs (10 5 –10 6 CFU/mL) compared to packed juices (10 3 –10 4 CFU/ml). To determine the sources of contamination, associated ice, handlers hand swabs, and utensil samples were analyzed to investigate the bacterial load and ice found as major contamination sources.

CONCLUSIONS:

The findings demonstrate inadequate hygienic practices in fruit juice handling, which may contribute to the presence and persistence of pathogenic bacteria. These results highlight a potential public health risk associated with microbial contamination in ready-to-consume and freshly prepared fruit juices. Strengthening preventive strategies through improved hygiene standards, effective regulatory oversight, and standardized processing and storage practices is essential to reduce contamination at source and minimize foodborne exposure risks.

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