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Microbial Safety of Street Vended Fruit Juices in Dhaka City of Bangladesh

Muhammad Ekhlas Uddin*
Department of Microbiology, Primeasia University, HBR Tower, 9 Banani C/A, Dhaka-1213, Bangladesh

Tanzina Akter
Department of Microbiology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh.

Md. Anowar Khasru Parvez
Department of Microbiology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh.

Shamsun Nahar
Department of Microbiology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh.

Safirun Pervin
Department of Microbiology, Primeasia University, HBR Tower, 9 Banani C/A, Dhaka-1213, Bangladesh

Bishajit Debnath
Department of Microbiology, Primeasia University, HBR Tower, 9 Banani C/A, Dhaka-1213, Bangladesh

Suvamoy Datta
Department of Microbiology, Primeasia University, HBR Tower, 9 Banani C/A, Dhaka-1213, Bangladesh

Abstract/ Executive Summary:

Freshly squeezed fruit juice is a nutritious drink. Its appealing look and attractive taste make it a popular drink among many different aged people. But the risk due to fresh juice consumption is very important. Aims: The present study was undertaken to investigate the microbiological quality of freshly squeezed juices and to determine their safety for human consumption. Place and Duration of Study: This study was conducted in Microbiology Department of Primeasia University, Banani, Dhaka-1213, Bangladesh during February, 2015 to April, 2015. Methodology: Four types of fruit juices such as Lemon, Sugarcane, Mango, and Papaya juice were collected from Banani, Tejgaon, Mirpur, Badda and Uttara. Total viable bacteria and fungi counts were estimated by using nutrient agar (NA) and Sabouraud’s dextrose agar plates respectively. Pathogenic bacteria were isolated and identified using selective media and various biochemical tests. Kirby-Bauer disc diffusion method on Mueller Hinton agar media was used for the determination of sensitivity of the isolated strains to commonly prescribed antibiotics. Results: Among all the samples, Lemon juice from Uttara, Sugarcane juice from Mirpur and Uttara and Papaya juice from Tejgaon were of poor quality due to having all five types of pathogenic proliferation of bacteria including Escherichia coli, Klebsiella spp, Staphylococcus spp, Vibrio spp, and Salmonella spp. Ampicillin was found to be the least effective antibiotics against the isolates whereas Nalidixic acid was highly sensitive against klebsiella spp. Conclusion: The result revealed that most of the samples had high microbial load, and were not suitable for consumption.

Keywords: Fruit juice; Total viable bacteria; Coliform; Escherichia coli.

Location: Microbiology Department of Primeasia University, Banani, Dhaka-1213, Bangladesh

Start Date: 00-02-2015

End Date: 00-04-2015

Program Area: Pest Management

Commodity: Juice

Objectives:

The present study was undertaken to check the microbiological quality of freshly squeezed juices and their safety for human consumption in terms of bacterial and fungal pathogens.

Methodology:

2.1 Study Area and Sample Collection Five locations in Dhaka City were chosen for our study namely Banani, Tejgaon, Mirpur, Badda and Uttara. Four types of fruit juices such as Lemon, Sugarcane, Mango, and Papaya juice were collected during February, 2015 to April, 2015. Four samples for each site, therefore a total of 20 samples were collected. 250 ml for each sample were collected in sterile container, kept in ice-boxes and transported immediately to the Centre for Excellence Laboratory (CEL), Microbiology Department of Primeasia University, Dhaka-1213, Bangladesh. 2.2 Estimation of Total Viable Bacteria and Fungi For the calculation of total viable bacteria (TVB) and the total fungal count (TFC), 100 µl of each sample was taken onto fresh nutrient agar (NA) and Sabouraud’s dextrose agar (SDA) plates by spread plate technique (Cappuccino and Sherman, 1996). NA Plates were incubated at 37°C for 24 hours and SDA plate was kept at 25°C for 48 hours. 2.3 Estimation of E. coli, Klebsiella spp. and Staphylococcus spp. For the estimation of total coliform and fecal coliform, MacConkey agar and Eosin Methylene Blue agar plates were used. From the dilution 10−2 and 10−4, 100 µl of each sample was plated and incubated at 37°C for 24 hours. For total Staphylococcus spp. count, same procedure was applied on fresh Mannitol Salt Agar (MSA). 2.4 Isolation of Salmonella spp., Shigella spp. and Vibrio spp. Five (5) ml of sample was transferred into 45 ml of alkaline peptone water (APW) and selenite cysteine broth (SCB) for the enrichment of Vibrio spp. and Salmonella spp, respectively and incubated at 37°C for 5 hours. Then the samples were diluted up to 10−5 and 100 µl of each sample from dilution 10−2 and 10−4 were plated on Thiosulfate Citrate Bile Salt Sucrose (TCBS) agar and Salmonella-Shigella (SS) agar and for the isolation of Vibrio spp. and Salmonella spp., respectively. All the plates were incubated at 37°C for 48 hours. 2.5 Biochemical Characterization For the biochemical characterization of the isolates, different tests including Indole, VogesProskeur (VP), Methyl red (MR), Motility, H2S production, Oxidase, and Citrate tests were done. 2.6 Antibiotic Susceptibility Test Antibiotic susceptibility of the isolates was performed by Kirby-Bauer disc diffusion method on Mueller-Hinton agar against the commercially available common antibiotics following the standard protocol. Commercially available laboratory grade antibiotic discs of Sulfomethoxazole-trimethoprim (30 µg), Ciprofloxacin (5 µg), Tetracycline (30 µg), Nalidixic Acid (30 µg), Gentamicin (10 µg), Ceftriazone (30 µg), Ampicillin (10 µg) and Netilmicin (30 µg).

Source of Information: Journal of Advances in Microbiology 3(2): 1-7, 2017; Article no.JAMB.33651 ISSN: 2456-7116

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The general findings showed that, the juices were prepared and served in unhygienic environments. This was supported by the laboratory results which showed significantly high total viable counts (TVC) as well as other pathogenic bacterial count including coliform, fecal coliform, Vibrio spp. etc. in ready to drink juices. With such kind of findings, it suggests that, low and middle income people who are the main customers of these locally vended juices are at high risk of acquiring food-borne diseases.

Knowledge Management: Journal