EFFICIENCY OF THERMAL AND NON-THERMAL METHODS IN REDUCING THE MICROBIAL LOAD OF STREET VENDED FRESHLY SQUEEZED SWEET LIME JUICES

Abstract

Consumption of fresh fruit juices increased dramatically in recent days. They contain essential nutrients which support the growth of microbes. This study was conducted to assess microbial quality and establish the risk factors for contamination of raw Sweet Lime Juices vended in Kolkata City, West Bengal, India. Determination of Most Probable Number (MPN) to count the coliforms in the juice samples determines whether it was safe for human consumption or not. A total of 10 juice samples showed Total viable count (TVC) from 0.075×104 - 398×104 CFU/mL. Coliform (1.82×104 - 40 ×104 CFU/mL) Alicyclobacillus (15.1×104 - 65.2 × 104 CFU/mL), Vibrio (0.1×104- 49×104 CFU/mL), Salmonella – Shigella (2.3 ×104 - 60×104 CFU/ mL), yeast (9.5×104 - 76×104 CFU/mL) were detected. High Temperature and Short time (HTST), Low Temperature Long Time (LTLT) as thermal treatment and sonication, UV-C as non-thermal treatment showed great reduction in the microbial count of the fruit juices and render them for human consumption.