Assessment of bacterial quality and associated handling practices of unpasteurised fruit juices vended in Dar es salaam city, Tanzania

Simforian, Edeltruds

dc.creator	Simforian, Edeltruds
dc.date	2015-03-13T11:36:51Z
dc.date	2015-03-13T11:36:51Z
dc.date	2013
dc.date.accessioned	2022-10-25T08:50:36Z
dc.date.available	2022-10-25T08:50:36Z
dc.identifier	https://www.suaire.sua.ac.tz/handle/123456789/490
dc.identifier.uri	http://hdl.handle.net/123456789/90412
dc.description	Fresh fruit juices are essential components of and there is considerable evidence of health and nutritional benefits associated with their consumption. However, during processing contamination from raw materials, equipment or food handlers could be easily transferred to the final product of the juices resulting to food-borne illness. A cross-sectional study was conducted to assess bacterial quality and associated handling practices of unpasteurised fruit juices vended in Dar es Salaam city, Tanzania. A total of 90 juice vendors were interviewed followed by collection of 90 juice samples for laboratory analysis. Physicochemical and bacterial qualities of the juices were analysed. The results showed that the pH of the juices ranged between 2.7 to 6.4 while the acidity ranged from 0.01% to 1.3%. The total soluble solids ranged between -1.5 to 18.04⁰Brix. Most juices had ⁰Brix levels below Codex recommended minimum values and 67.8% were classified as weak and watery. The total plate counts (TPC) of the juices ranged between 2.32 to 8.54 (Log cfu/ml). About 72.2% juice samples had TPC above Codex recommended maximum levels (5x10³ - 10⁴cfu/ml). The prevalence of Escherichia coli in the juices was 80% with a range between -1.13 to 4.97 (Log MPN/ml). All samples were negative for Salmonella species. Risk factors for higher TPC and E. coli counts which were statistically significant (P < 0.05) included pH, type of juice, extraction methods, vending sites, storage containers and sex of the vendor. Generally, 78.9%; of preparation and vending premises were unhygienic and encouraged contamination of the juices. It is concluded that, the overall handling, preparation practices and bacterial quality of unpasteurised fruit juices vended in Dar es Salaam city are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street fruit juices.
dc.description	Tanzania Food and Drugs Authority (TFDA) and President‗s Office, Public Service Management
dc.format	application/pdf
dc.language	en
dc.language	en
dc.language	en
dc.language	en
dc.publisher	Sokoine University of Agriculture
dc.subject	Food handlers
dc.subject	Food-borne illness
dc.subject	Fruit juices
dc.subject	Fresh fruit juices
dc.subject	Dar es salaam city
dc.subject	Tanzania
dc.subject	Food security
dc.subject	Fresh juice contamination
dc.subject	Unpasteurised fruit juices
dc.title	Assessment of bacterial quality and associated handling practices of unpasteurised fruit juices vended in Dar es salaam city, Tanzania
dc.type	Thesis
dc.type	Thesis
dc.type	Thesis
dc.type	Thesis