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Determination of bioload
of commercially available brands of fruit juice in Uyo,
Nigeria
Clement Jackson1*, Emmanuel Ibezim2,
Agboke Akeem1, Mfon Udofia3 and Hilary
Odo2
1Faculty
of Pharmacy, University of Uyo, Nigeria.
2Faculty
of Pharmaceutical Sciences, University of Nigeria, Nsukka,
Nigeria.
3God’s
Glory Computers Institute, Uyo, Nigeria.
*Corresponding author. E-mail:
clementjackson1@yahoo.com
Accepted
28 June, 2010 |
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Six brands
of fruit juice preparations made up of three different
batches per brand were used for the study. The purpose of
the experiment was to identify and characterize the
microbial load (bioload) in these products using standard
procedures. At the end of the study, none of the samples was
found to contain any viable microorganism. These findings
showed that the samples used in the study were of high
quality standard, and therefore fit for human consumption.
Foods with a pH lower than 4 are considered as high in acid
and are generally regarded as not being susceptible to
spoilage by a variety of microorganisms. At this low pH,
acid – tolerant yeasts and mycelial fungi mostly cause
spoilage, while bacterial spores will not germinate and grow
under these acidic conditions. The acid or acidified foods
with a pH below 4.6 are not subjected to heat – treatments
at temperatures sufficient to destroy bacterial spores.
Key words:
Bioload, fruit juice, viable, microorganism.
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