Isolation and Identification of Bacteria from fresh fruit Juice Prepared in Cafeterias and Restaurants, Axum Town, Ethiopia

Birhanu Babiye

Ethiopian Institute 0f Agricultural Research National Agricultural Biotechnology Research Center Microbial Biotechnology program.

Corresponding Author E-mail: bbirhanu23@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2447

ABSTRACT: Fruit juices are well recognized for their nutritive value, mineral and vitamin content and are common in many tropical countries. Fresh products like fruits and vegetables are the normal part of the human diet and are consumed in large quantities in most civilizations. The main purpose of this study was to isolate and identify bacteria from fresh juice prepared in cafeterias and restaurants. Six Samples of Avocado and Mango locally prepared fruit juices were collected randomly from different restaurants and cafeterias of Axum town. All data were analyzed through differential statistics and results were expressed by numbers, tables and percentages. Microscopic investigation for Gram reaction and morphological features of suspected colony was determined using standard method of Gram‘s staining. Most probable the results in number showed that, in Mango and Avocado sample, sample 10^-1 was most contaminated with a count of 150 and 120 coliforms per 100 ml of the juice sample, respectively. The second highest contamination was seen in juice sample 10^-2 with a count of 100 and 100 coliforms per 100 ml of Mango and Avocado. The importance of personal hygiene, storage of fruit at cold temperature, using sterilized water for diluting the juice or to use clean equipments should be informed to people involved in preparing and handling of fruit juices.

KEYWORDS: Fruit Juice; Gram staining; Total Coliform Count; Mango and Avocado

[ HTML Full Text]