Author(s)

Mohamud Ahmed Farah^1,2,3*, Ahmed Hussein Esa¹, Helmi S. Abdelaziz⁴

¹Department of Health Science, Faculty of Medicine and Health Science, Abaarso Tech University, Hargeisa, Somaliland.
²College of Applied Science, University of Hargeisa, Hargeisa, Somaliland.
³Hargeisa Water Quality Control Laboratory, Hargeisa Water Agency, Hargeisa, Somaliland.
⁴Department of Microbiology, Faculty of Medical Laboratory Science, Haldoor Medical University, Hargeisa, Somaliland.

Background: Due to their delicious taste, high nutritional content, and health benefits, fruit juices are well-known drinks in many countries and are now an essential component of the modern diet. Objective: Determining the microbiological quality of both packaged and freshly made fruit and milk juices. Method: The spread-plate approach was employed to isolate and count the bacteria. 90 ml of sterile peptone water were blended with 10 ml of well-mixed, packed, and freshly made fruit juices. The samples were sequentially diluted (10¹ - 10⁵) in accordance with the Indian Manual of Food Microbiological Testing Methods. Results: From eight samples of imported packaged fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 1.39 × 10², and 2 × 10² CFU/ml, respectively. In contrast, from three samples of locally produced fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 5.83 × 10², and 2.73 × 10³ CFU/ml, respectively. Four samples of handmade prepared fruit and milk juices had a mean of total coliform, staphylococci, and viable bacterial count of 1.441 × 10⁴, 4.1 × 10³, and 2.35 × 10⁵ CFU/ml, respectively. Conclusion: 33.3% of the results from microbiological analysis of freshly made fruit and milk juices met the permissible range of the Revised Microbiological Standards for Fruit and Vegetables and Their Products, which were published in 2018 and as well as the Hong Kong Center for Food Safety, whereas 66.7% of the microbiological analyses of freshly prepared fruit and milk juices were above the permissible reference range of GSO standard 2000. 12.5% of the investigated imported and packed fruits and milk juices had one failed test (TSC), which was above the acceptable limit, 87.5% of the tested samples of fruit and milk juices fulfilled the necessary standards of TCC, TVBC, and TSC. 100% of the tested locally manufactured fruit and milk juices complied with TSC, TCC, and TVBC requirements. All investigations showed that freshly made fruit and milk juices were heavily contaminated (Total viable bacterial count, total coliform count, and total staphylococcus count).

Total Viable Bacterial Count (TVBC), Total Coliform Count (TCC), Total Staphylococci Count (TSC), Colony Forming Unit (CFU), Gulf State Organization (GSO), Food and Drug Agent (FDA)

Farah, M. , Esa, A. and Abdelaziz, H. (2023) Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland. Advances in Microbiology, 13, 212-222. doi: 10.4236/aim.2023.135013.