6533b7defe1ef96bd1275e08

RESEARCH PRODUCT

Incidence of microorganisms from fresh orange juice processed by squeezing machines

Josep RubertIsabel SospedraJordi MañesJosé Miguel Soriano

subject

Orange juiceSalmonellaMicroorganismMicrobiological qualityContaminationMicrobiological qualitymedicine.disease_causeListeria monocytogenesmedicineEuropean commissionFood scienceOrange juiceSqueezing machineFood ScienceBiotechnologyMathematics

description

Abstract This study was carried out to evaluate the microbiological quality of orange juice obtained from squeezing machines in foodservice establishments. The samples included fresh squeezed orange juice and juice which is maintained in metal jugs until consumption. According to the European Commission Regulation (No. 2073/2005 and No. 1441/2007) and Spanish microbiological criteria (No. 3484/2000), 12% and 43% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. Possibly, this contamination is caused by incorrect handling of oranges and juices and also by inadequate cleaning and sanitization of squeezing machine and metal jugs. Furthermore, 0.5 and 1% of all the examined lots were positive for the presence of Salmonella spp. and Staphylococcus aureus , respectively. However all lots were negative for Escherichia coli and Listeria monocytogenes . These results emphasize the need for applying and maintaining good hygienic practices in the restaurants.

yearjournalcountryeditionlanguage
2012-01-01Food Control
10.1016/j.foodcont.2011.06.025https://doi.org/10.1016/j.foodcont.2011.06.025