43% of freshly squeezed orange juice in bars and restaurants is contaminated with microbes
Last reviewed: 16.10.2021
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Spanish scientists from the University of Valencia, after analyzing samples of freshly squeezed orange juice in public catering establishments, confirmed that 43% of the samples contained excess Enterobacteriaceae established by legislation. According to researchers, such contamination of the juice is a consequence of improper processing of oranges, insufficient washing of juicers and subsequent improper storage of juice.
The team collected 190 lots of orange juice from various places of public catering and on the same day analyzed their microbiological characteristics. The results showed that 43% of the juice samples exceeded the permissible levels of Enterobacteriaceae according to hygiene standards in Spain and Europe. In addition, 12% of the juice samples exceeded the permissible levels of mesophilic aerobic microorganisms.
According to data published in the Journal of Food Quality Control, Staphylococcus aureus and Salmonella were found in 1% and 0.5% samples, respectively.
Isabelle Sospedra, one of the authors of the study, warns that: "Basically, orange juice is consumed immediately after pressing, but it is often stored in unprotected stainless steel jugs."
The scientists found that some juices that were stored in metal jugs contained inadmissible levels of Enterobacteriaceae in 81% and in 13% of cases with mesophilic aerobic bacteria. However, when freshly squeezed juice is fed into the glass, these levels are reduced to 22% and 2%, respectively.
It should be borne in mind that juicers have a large number of holes and cavities, which contributes to microbial contamination during the preparation of juice.
The conclusion suggests itself. To ensure the health of consumers, experts recommend cleaning and disinfecting properly juicers. The same goes for the jugs in which the juice is stored.
Orange juice is very popular in the food industry due to its taste and nutritional value. This drink is known for its high content of vitamin C, carotenoids, phenolic compounds, antioxidants and other nutrients.
According to the Spanish Ministry of the Environment, in 2009, the Spaniards drank 138 million liters of orange juice, 40% of which was freshly squeezed and used in public catering establishments.