I. Sospedra, a, , J. Ruberta, J.M. Sorianoa and J. Mañesa
a Department of Preventive Medicine and Public Health. Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
Received 15 March 2011; revised 22 June 2011; accepted 28 June 2011. Available online 7 July 2011
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.
► Fruit juices are an important source of bioactive compounds. ► Among citrus juices, orange juice is the most appreciated and consumed. ► Recent outbreaks showed that fruit juices can be vehicles for food borne pathogens. ► The presence of pathogenic bacteria in juice indicates wrong handling practices. ► Good hygienic practices are essential to guarantee the quality of the products.
Keywords: Orange juice; Squeezing machine; Microbiological quality