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Public health risks and bacterial safety of fruit juices prepared in Axum town,
north Ethiopia

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 Research Article

Public health risks and bacterial safety of fruit juices

prepared in Axum town, north Ethiopia
Haftom Kebede1*, Haftom Hadush2, Teklay Gebrecherkos3, K. Krishna Chaithanya4

ABSTRACT

Objective: Improperly prepared fresh fruit juices are recognized as one of the major causes of food-borne illnesses. Therefore,
this study was aimed at evaluating the public health risks and microbial safety of fruit juices prepared in Axum town, North
Ethiopia and their hygienic conditions of preparations. Materials and Methods: Eighty fruit juices samples were collected
from 20 cafés and juice houses of Aksum town and analyzed for fecal coliform count (FCC), using most probable number
(MPN) method and the total colony count of Staphylococcus aureus, Salmonella spp., Shigella spp., and Escherichia coli
was done by spread plate method using plate count agar for bacteria, and further the bacterial isolates were tested for their
sensitivity to common antibiotics using the disc diffusion method on Mueller-Hinton Agar. Results: Results shown that
the mean FCC of mango, Avocado, papaya, and Guava were 68, 80, 58, and 65 cfu/ml, respectively. The bacterial isolates
were identified as S. aureus, E. coli, Shigella spp., and Salmonella spp. All the juice samples tested were contained all
the four isolated bacteria, except Avocado and mango which were negative for Salmonella. These bacterial isolates were
susceptible to ampicillin, gentamicin, ciprofloxacin, and chloramphenicol, and resistance to erythromycin, and resistance
to ciprofloxacin, amox-clavul acid, ceftriaxone, and tetracycline. The results also showed that the microbial loads of most
of the fruit juices were higher than the specifications set for fruit juices sold in the Gulf region and other parts of the world.
Conclusion: Most venders obtained fruit from the open market, and all juice makers lacked special training in food hygiene
and safety. Therefore, regular training and health education on food hygiene and safety are recommended for juice handlers
to improve the quality of fresh fruit juices in the study area.

KEY WORDS: Antibiotic, Antibiotic susceptibility, Fruit juices, Hygiene, Microbial safety

INTRODUCTION several places among the world.[2,3] This means that

there is a chance that the product may contain bacteria
Fruit juices are nutritious which offer great taste and which could be harmful to our health.[4] In addition,
health benefits.[1] These fruit juices are processed poor handling and processing of fresh fruit juices are
under hygienic condition, they are well recognized for some of the main cause of food associated illness to
their nutritive value, mineral vitamins and secondary the community who live in developing countries such
metabolites such as flavonoids and tannins played an as India and Ethiopia. In most cases, a number of
important role in enhancing consumers’ health through pathogenic organisms are isolated and identified from
inhibition of breast cancer, congestive heart failure, locally prepared fruit juices, due to unhygienic fruit
and urinary tract infection. Fruit juices are common handling in the unsanitary environmental conditions
beverages in many countries of the world, and are sold under which the vendors operate the juices become
at all public places, in restaurants and cafeterias. There contaminated with harmful bacteria.[5] Such juices
are several reports of food-borne illness associated have shown to be potential sources of bacterial
with the consumption of contaminated fruit juices at pathogens notably Escherichia coli 0157:H7, species
of Salmonella, Shigella, and Staphylococcus aureus.[6]
Access this article online Today, the incidence of antibiotic-resistant bacteria
which have been associated with foodstuff is a
Website: jprsolutions.info ISSN: 0974-6943
worldwide phenomenon and it is becoming a major

1
Department of Biology, College of Natural and Computational Sciences, Aksum University, Axum, Ethiopia, 2Department
of Biomedical Sciences, College of Health Sciences, Aksum University, Axum, Ethiopia, 3Department of Biomedical
Microbiology, School of Biomedical Laboratory Sciences, University of Gondar, Ethiopia, 4Department of Chemistry,
College of Natural and Computational Sciences, Aksum University, Axum, Ethiopia

*Corresponding author: Haftom Kebede,Department of Biology, College of Natural and Computational Sciences, Aksum
University, Axum, Tigray Region, Ethiopia. Phone: +251920430553. E-mail: tom.kebede@ gmail.com

Received on: 19-12-2017; Revised on: 20-01-2018; Accepted on: 15-03-2018

Journal of Pharmacy Research | Vol 12 • Issue 4 • 2018 509

 Haftom Kebede, et al.

public health threat,[7] as these organisms have been Study Design

isolated from wide range foodstuffs consumed by The design of the study was cross-sectional survey
man. The relevance of information obtained on the involving questionnaire administration to determine
resistance of bacteria to antibiotics is to appreciate the the factors related to microbiological quality and
magnitude of the problem and establish baselines for safety of fruit juice, and laboratory investigation to
taking action.[8] There are different types of tropical determine the microbial load, pathogenic microbes
fruits (e.g., orange, grape, pineapple, banana, guava, and antibiotic susceptibility of the isolated bacterial
and watermelon) readily available for the production species from fruit juice samples in Akum town.
of fruit juices. The juice may be produced from
single fruit or combination of fruits and sold by street Sample Size
vendors.[9] Although it is difficult to prove a direct role A total of 80 fruit juice samples of four types
of drug resistance in bacteria contaminating food items (avocado, mango, papaya, and Guava) from 20 sites,
with increased clinical cases of resistant infections, i.e., 4 samples of each juice type, were collected. This
the presence of such bacteria in food items could play was achieved by collecting one sample for each type
a role in the spread of antimicrobial resistance among of fruit juice.
food-borne pathogens.[10]
Data Collection
In Axum Town (Tigray region, Ethiopia) there is a
great demand for the fruit juices, most restaurants Two basic data collection methods were used in this
and juices houses, are in apparently unhygienic study: Questionnaire administration and laboratory
conditions, due to mishandling of juices. However, experiments.
in recent years the increasing consumer awareness
Questionnaire Administration
has emphasized the need for microbiologically
safe food. However, the magnitude of the problem A structured questionnaire was distributed to all (20)
in Ethiopia particularly in Axum Town is not yet juice makers, who prepare juice in 20 café, juice
determined. However, the present study was aimed houses, and restaurants. The questionnaire was used to
to assess the type of microorganisms that can be obtain information on the demographic characteristics
found in commonly used fruit juices from juice of the respondents, sources of fruit, storage conditions,
houses, restaurants, and cafés setting and their water source for juice preparation, as well as for
drug sensitivity pattern. This was also aimed to cleaning purpose, cleaning habit of the juice makers,
minimize the microbial risk of fruit juice associated the practice of washing the fruits before making
transmission of pathogens in the settings where many juices, the practice of cleaning the juice processing
people have common services. It may also further equipment, whether or not the juice makers have had
help for those decision makers to develop guidelines training in food hygiene and safety, awareness about
how to locally prepared fruit juice and other food microbial contamination and its consequences.
associated infections can be prevented.
Laboratory-based Experiment
MATERIALS AND METHODS The laboratory-based experiment involved avocado,
papaya, Guava and mango juice sample collection,
Description of the Study Area sample processing, isolation, and identification of
A cross-sectional study was conducted from February 1, microorganisms from the juice samples; and testing
2017, to May 30, 2017, at Axum Town, North Ethiopia. pathogenic bacteria for their antibiotic sensitivity.
Axum Town is 1040 km far from Addis Ababa and
is located at Latitude 14, 1297 (147’46.920’’N) Sample Collection
and Longitude 38,7158(3842’56.880’’E) and is the Eighty samples of avocado, papaya, Guava, and mango
administrative center of Central Zone of Tigray. It has 4 of locally prepared unpasteurized fruit juices were
kebeles and approximately 80,000–100,000 populations. collected from Aksum town in four rounds, i.e., four
There are many juice houses, restaurants, and cafeteria juice samples (one avocado, one papaya, one Guava,
that prepare fruit juices that can be consumed by visitors and one mango juice) from five cafes or restaurant
and people of Axum town. Restaurants and cafeteria in different days. All the samples were collected on
use tap water for preparation of juice, half of them use a voluntary basis from participating restaurants and
antiseptic for cleaning facilities and they located near cafes in sterile plastic container (250 mL), aseptically
roadside where environmental microflora harboring labeled, and immediately transported to Aider Referral
over the fruits and utensils surfaces in the form of dust Hospital, College of Health Sciences, Department
exploded by the traffic heavily contaminated the fruit of Medical Microbiology, Mekelle University
juices. Mango and avocado fruit juices are the most Laboratory, in an icebox where they were processed
popularly consumed by juice types in the town. immediately.

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 Haftom Kebede, et al.

Sample Processing examined for gas formation. Formation of gas in any

For analysis, 25 mL of fruit juice was measured using amount in the inverted vial at any time within 48 ± 3 h
measuring cylinder and transferred to 225 mL of sterile was recorded as a positive confirmed test. Negative test
peptone water and homogenized by shaking in an tubes were re-incubated for additional 24 h. Number of
aseptic environment, which was achieved by cleaning positive tubes for each dilution was recorded. Tubes
and disinfecting using alcohol as well as using Bunsen showing positive results were streak plated on eosin
burner flame. Serial dilutions (10−1, 10−2, 10−3, and 10−4) tests. 1 mL of each of the 10−3, 10−4, and 10−5 dilutions
were prepared by taking 1 mL from a homogenized was inoculated into three test tubes of LB each
sample and adding to sterile test tube containing 9ml containing Durham’s tube. After incubating for 24 h,
of sterile peptone water and mixing properly.[11] the number of tubes in each set of three that showed
positive for acid and gas production was recorded.
Bacterial Analysis of Fruit Juice Negative test tubes were re-incubated for additional 24
Microbiological analysis was done using appropriate h. Each presumptive positive tube of lactose broth was
media designed for enumeration and identification gently swirled and a loopful of each positive culture
of different microbial groups following standard was transferred to tubes of brilliant green lactose bile
procedures.[12] The total colony count was done by spread 2% broth (BGLBB) using a sterile inoculating loop.
plate method using plate count agar for bacteria.[13] Fecal Inoculated BGLBB tubes were eosin methylene blue
coliform counts (FCC) were determined using the most (EMB) agar and incubated at 37°C for 48 h. From
probable number (MPN) method.[14] All inoculated each EMB agar plate a typical coliform colony (pink
media were incubated at appropriate temperatures for to dark red with a green metallic surface sheen) was
the required period of time. After enumeration, colonies transferred to a tube containing lactose broth and a
were randomly picked from countable plates and nutrient agar slant, incubated at 35 ± 0.5°C for 48 ± 3
further purified by repeated plating on plate count agar. h. Calculation of MPN was done from the completed
The resulting bacterial isolates were then identified test results using the formula employed by Thomas.[14]
following standard microbiological procedures as
described by Cheesbrough.[15] P
MPN =
TN
Enumeration of Bacterial Isolates
Where: P = the number of positive tubes
Staphylococci count
Enumeration of Staphylococci was done using Mannitol T = Total quantity of sample in all tubes in mL
Salt Agar (MSA) in four replicates following standard
methods and procedures. From appropriate dilutions N = Total quantity of sample in negative tubes in ml.
0.1 mL of sample fruit juices were spread plated on
MSA and then incubated at 30°C for 24–36 h. Then, FCC
each plate was observed after 24–30 h of growth and Fecal coliforms were obtained by MPN technique.
presumptive colonies were counted[16] for confirmation 1 ml of each of the 10−3, 10−4, and 10−5 dilutions was
of S. aureus, coagulase test was performed. To do inoculated into three test tubes of LB with Durham’s
this, inoculum from each presumptive colony of MSA tube and incubated at 37°C for 48 h.[18] Each presumptive
plate was transferred to a separate tube of Brain Heart positive tube of lactose broth was gently swirled and a
Infusion (BHI) broth and incubated at 35°C for 18– loopful of each positive culture was transferred to tubes
24 h under aerobic condition. Then, 0.2 mL of BHI of EC broth using a sterile inoculating loop. Inoculated
broth culture was transferred into sterile 13 × 100 mm EC broth tubes were incubated for 48 ± 3 h at 45 ±
tubes containing 0.5 mL certified coagulase plasma 0.5°C in water bath. Gas production in an EC broth
and mixed thoroughly. The mixture was incubated at culture was considered as a positive fecal coliform
35°C and examined after 1 h and 4 h. A firm clot, which reaction. Only tubes, which were positive in the EC
did not move when the tube was tipped on its side medium within 24 h, were used in the calculation of
(coagulase reaction), was considered a positive test for fecal coliforms. The presence of fecal coliforms was
S. aureus. If no clot was observed, it was considered as confirmed by streaking from positive EC broth culture
a negative test for S. aureus. Gram staining was also on EMB agar plates. Bacterial colonies developed
done for confirmation of S. aureus by preparing smears were considered as fecal coliforms.[10]
from the deep yellow opaque colonies.
Biochemical Test
Total Coliform Count Catalase, oxidation fermentation, carbohydrate
The three-tube procedure using lactose broth[17] in utilization, indole production, citrate utilization,
three replicates was used to detect the coliform and growth on MacConkey agar and methyl red-
determine the MPN of coliform. The MPN method Voges–Proskauer tests were carried out according
was used as a combination of presumptive, confirmed, to standard procedure described in Roberts and
and complete incubated for 48 ± 3 h at 35 ± 0.5°C and Greenwood.[11]

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 Haftom Kebede, et al.

Detection of Bacterial Pathogens than 35 years of age. 25% had education higher
Pathogenic bacteria such as Salmonella, Shigella, E. coli, than primary education; 50% had primary education
and S. aureus were detected according to the procedures while only 25% had non-formal education [Table 1].
outlined by Food and Drug Administration.[19] For A demographic characteristic of respondents was
detecting, the presence of Salmonella and Shigella disagreeing with the work of Tsige et al.[1] (2008) who
25 mL of juice sample was added into 225 mL of sterile reported that all the 90 fruit juice makers interviewed
peptone water and homogenized by shaking. The were females and 87.5% had education, higher than
resulting dilution was then serially diluted up to 10–5 primary education, 9.17% actually acquired primary
dilution. From the 10−1 and 10−2 dilutions, 1 mL was education while only 3.33% had no formal education.
taken and inoculated into tubes of LB and incubated at
Level of Awareness Toward Bacterial
37°C for 48 h. A loopful of sample from each culture
Contaminants, Food Safety, and the Hygienic
was then transferred to Rappaport Vassiliadis broth
Conditions of the Fruit Juice Processing
and incubated at 42 ± 0.2°C for 24 h in water bath.
Positive samples were confirmed by streaking on As showed in Figure 1, The source of fruits used for
Hektoen Enteric Agar and then biochemically tested for the processing of juices was primarily from the open
the presence of Salmonella and Shigella. In all cases, market (85%) while some juice makers (15%) got
for confirmation of the pathogens, typical colonies their fruits directly from producers who were their
were identified based on cultural microscopic and routine suppliers. The temporary storage sites of fruits
biochemical characteristics.[12] were shelves (25%), baskets (45%), and refrigerators
(20%). 100% of the juice makers did not have training
Antibacterial Susceptibility Test in food hygiene and safety; moreover, 75% of fruit
All isolates of pathogenic bacteria were tested for their juice makers were used protective cover during the
sensitivity to antibiotics by means of the disc diffusion preparation of fruit juices, and 85% of the respondents
method on Mueller-Hinton Agar (Difco, Detroit, MI) as used hair cover during working [Table 2].
described previously by Bauer et al.[20] All disks used in
the disk diffusion test were obtained from BECTON,
USA, in the following concentrations: Ciprofloxacin
(5 µg), ceftriaxone (30 µg), gentamicin (10 µg),
cotrimoxazole (25 µg), erythromycin (15 µg), amox-
clavul acid (30 µg), ampicillin (10 µg), chloramphenicol
(30 µg), and tetracycline (25 µg). Briefly, five colonies
of each isolate were introduced into 5 mL of nutrient
broth, incubated for 4 h, and the culture turbidity was
adjusted to a 0.5 McFarland standard. Sterile cotton
swab was dipped into the suspension and spread evenly
over the entire Mueller-Hinton Agar surface. The
antibiotics impregnated discs were then placed onto the
surface of the inoculated plates and incubated at 37°C
for 16–18 h. After incubation, diameters of the zones
of inhibition were measured in mm and interpreted as
susceptible, intermediate, and resistant. Figure 1: Bacterial analysis of fruit juice and antimicrobial
susceptibility patterns of isolated bacteria from avocado
Data Analysis juice, mango juice, papaya juice, and guava juice, (a) sample
collection, (b) sample processing, (c) bacterial analysis of
After all data were collected, each measurement of
fruit juice, (d) antimicrobial susceptibility
the different variables was systematically organized
into tables and figures and subsequently subjected to Table 1: Demographic characteristics of respondents
statistical analysis. Data analysis was done using the in Aksum Town
SPSS computer software version 20.0. ANOVA was
used to compare mean values among sampled juices. Variables Frequency (%)
P < 0.05 was considered statistically significant. Age
Below 35 years 12 (60)
35 and above years 8 (40)
RESULTS AND DISCUSSION Gender
Female 14 (70)
Demographic Characteristics of Respondents Male 6 (30)
Education status of juice maker
Among the 20 juice makers more than half (70%) of Non‑formal education 5 (25)
the fruit juice makers who participated in this study Elementary 10 (50)
were females and 12 (60%) of them were younger High school and above 5 (25)

512 Journal of Pharmacy Research | Vol 12 • Issue 4 • 2018

 Haftom Kebede, et al.

All of the venders were using tap water for dilution of Table 2: Level of awareness toward bacterial
fruit juices and washing fruits before making juices contaminants, food safety, as well as the hygienic
with water only. All juice producers lacked special conditions of the fruit juice processing
training in food hygiene and safety as it is indicated in Variable Frequency (%)
this study and some of them (30%) had the awareness Source of fruits
on the consequences of consuming contaminated Directly from producers 3 (15)
foods [Table 2]. All juice producers lacked special Open market 17 (85)
Temporary storage sites of fruits
training in food hygiene and safety as it is stated in Shelf 7 (35)
this study and some 30% had the awareness on the Basket 9 (45)
consequences of consuming contaminated foods. The Refrigerator 4 (20)
Covering of hair during working
percentage of respondents on most of the possible Yes 17 (85)
factors affecting the quality of juice was in line with No 3 (15)
the work of Olorunjuwon et al.,[21] who reported that Use of protective cloth during work
Yes 15 (75)
source of fruits used for the processing of juices was No 5 (25)
mostly from the open market (85%); the temporary Washing of equipment
storage sites of fruits were shelves (35%), baskets Water only 3 (15)
(45%) and refrigerators (20%), and 100% of the juice Water and soap 10 (50)
Water, soap, and bleaching agents 7 (35)
makers did not have training in food hygiene and Accessibility of fruits to flies
safety; very few had the knowledge of symptoms Yes 7 (35)
because of eating contaminated foods. No 13 (65)
Washing of fruits
Yes 20 (100)
Bacterial Analysis of Fruit Juice No 0 (0)
Total fecal count Training in food hygiene and safety
Yes 0 (0)
From the total 80 samples of Avocado, mango, No 20 (100)
papaya, and Guava juices 58 juices were above 100 Water source for juice preparation
Tap water 20 (100)
MPN. The data reveal that all fruit juices samples Well water 0 (0)
collected from all houses were contaminated with Spring water 0 (0)
coliform whereas all juice samples collected from Awareness that microorganisms can
most houses were contaminated with fecal coliform contaminate food
Yes 6 (30)
[Table 3]. It is contended that contamination is mainly No 14 (70)
due to the poor quality of water used for dilution as
well as prevailing unhygienic conditions related to Table 3: Fecal coliforms of avocado juice, mango
improper washing of fruits, and utensils, inadequate juice, papaya, and Guava juices (MPN/25 g)
storage of these at ambient temperatures in unhygienic
places, maintenance of premises and personal hygiene Sample FCC Number
type of sample
of vendors. In Bangladesh, Shakir et al.[5] showed the Minimum Maximum
with>100
presence of E. coli ranging from 43 to >2400/100 ml MPN/25 g FCC
in different types of vended squeezed fruit juices in Avocado 20 121 15
Dhaka city. In India, Bagde and Tumane[22] reported Mango 18 118 12
that E. coli was heavily contaminated the fruit juices. Papaya 11 105 14
Zethun 21 109 17
The maximum permitted level of fecal coliforms for
FCC: Fecal coliform count, MPN: Most probable number, +: Above
any ready to eat fresh juice is 100 MPN/25 g.
spp., and Aspergillus niger were isolated from
Frequency of Bacterial spp. in Avocado Juice,
avocado juice. Adesetan et al., 2013,[23] also reported
Mango Juice, Papaya, and Guava Juice
that S. aureus, Micrococcus sp., Bacillus subtilis,
The biochemical test was performed for identification Lactobacillusspp., Streptococcus spp., E. coli, B. cereus,
and characterization of bacterial isolates from locally
Klebsiella pneumoniae, Serratia plymuthica, Serratia
prepared unpasteurized fruit juices samples. As shown
ficaria, Proteus mirabilis, and Enterococcus faecalis
Table 4 Four bacterial genera were isolated from the
in their study on street-vended pineapples, pawpaw,
fruit juices, and these were characterized as S. aureus,
E. coli, Salmonella spp., and Shigella spp. Among watermelons, and coconut. Similar research conducted
these isolates, the dominant organism was S. aureus in Jimma, Ethiopia reported that predominant bacteria
with 35.5% (16/45) while the lowest was E. coli and isolated from the fruit juices were Klebsiella, Serratia,
Salmonella spp. with 5% (2/40). The finding was and Enterobacter (Tsige et al, 2008).[1] Another study
in line with the study of Olorunjuwon et al., 2014[21] conducted in India showed that pathogenic E. coli was
who reported that Klebsiella spp., Enterobacter spp., seen in 27.7%, Shigella in 16.6%, Salmonella in 38.8%,
Bacillus cereus, Serratia sp., S. aureus, Penicillium and S. faecalis in 6.2% of the samples.[24]

Journal of Pharmacy Research | Vol 12 • Issue 4 • 2018 513

 Haftom Kebede, et al.

Antimicrobial Susceptibility Patterns found to be heavily contaminated with bacteria that could
The study was also focused on addressing pose health problems. Lack of training (orientation) on
antimicrobial susceptibility testing by means of a disc food hygiene and safety; improper storage and processing
diffusion method on Mueller-Hinton Agar. The results of fruit juices may attribute to contamination of fruit
of the antibiotic sensitivity test were interpreted and during harvesting or poor processing and handling of
are presented as the resistant of bacterial isolates fruit juices. The fruit juices investigated in this study
to the antibiotics [Table 5]. Most isolates were had higher microbial load than the specifications set for
susceptible to ampicillin, gentamicin, ciprofloxacin, fruit juices in some parts of the world. Based on the gulf
standards, it is clear that the colony counts of the microbial
and chloramphenicol. All isolates were resistance
groups in these fruit juices exceeded the standard. These
to erythromycin, and most isolates were resistance
high counts, however, may pose hazard to the health of
to ciprofloxacin, amox-clavul acid, ceftriaxone, and
consumers, especially if pathogenic species are present in
tetracycline. According to the finding, erythromycin
the fruit juices to be consumed. They were also unaware
was not active against all bacterial isolates. All isolates
of food regulations as well as lacking supportive services
of S. aureus were resistance to erythromycin and amox-
such as water supply of good and adequate quality, waste
clavul acid. 17.6% and 58.8 of isolates were resistance disposal systems that enhance their ability to provide
to tetracycline and ciprofloxacin, respectively, 41.1% safe food. In addition to, these the intensive and incorrect
and 64.7% to gentamicin and chloramphenicol, use of antimicrobial agents leads to the emergency of
respectively. All isolates were sensitive to penicillin antimicrobial-resistant bacteria.
and cotrimoxazole. High rates of drug resistance were
observed for Staphylococcus spp. against ampicillin CONCLUSION
(93%) and amoxicillin (92%).[25] Some E. coli isolates
were resistant to amox-clavul acid, cotrimoxazole, In general, the findings from this study clearly indicate
ampicillin, and gentamicin. 50% were resistant the poor hygienic conditions of these juices and the
to chloramphenicol and 83.3% were resistance to consumers are at risk of getting food-borne infections.
Ampicillin. Srinu et al. (2013)[26] also reported that E. Based on these data of the assed fruit juices, mango
coli was sensitive to streptomycin. was found to be heavily contaminated with bacteria
that could pose health problems. Lack of training
In general, the findings from this study clearly indicate (orientation) on food hygiene and safety improper
the poor hygienic conditions of these juices and the storage and processing of fruit juices may attribute
consumers are at risk of getting food-borne infections. to contamination of fruit during harvesting or poor
Based on these data of the assed fruit juices, mango was processing and handling of fruit juices. The fruit juices

Table 4: Frequency of Salmonella spp., S. aureus spp., E. coli spp., and Shigella spp. in avocado juice, mango juice,
papaya juice, and Guava (n=45)
Bacterial isolates Frequency (%)
Avocado juice Mango juice Papaya Guava Total (%)
Salmonella spp. 3 (6.6) 3 (6.6) 2 (4) 1 (2) 9 20
Shigella spp. 3 (6.6) 3 (6.6) 3 (6.6) 2 (4) 11 24.4
S. aureus 5 (11) 4 (8.8) 4 (8.8) 3 (6.6) 16 35.5
E. coli 4 (8.8) 2 (4) 1 (2) 2 (4) 9 20
Total (%) 15 (33.3) 12 (26.6) 10 (22.2) 9 (20) 45 100
S. aureus: Staphylococcus aureus, E. coli: Escherichia coli

Table 5: Antimicrobial susceptibility patterns of isolated bacteria from avocado juice, mango juice, papaya juice,
and Guava juice in Axum, Ethiopia
Antimicrobial drugs Bacteria isolates
tested
E. coli spp. n=6 (%) Shigella spp. n=8 (%) S. aureus spp. n=17 (%)
R I S R I S R I S
Ciprofloxacin (5 µg) 60 0 40 0 50 50 58.8 0 41.1
Ceftriaxone (30 µg) 66.6 0 33.3 25 50 25 35.2 29.4 35.2
Gentamicin (10 µg) 16.6 16.6 50 25 0 75 41.1 29.4 29.4
Cotrimoxazole (25 µg) 16.6 50 16.6 25 25 50 0 0 100
Erythromycin (15 µg) 100 0 0 100 0 0 100 0 0
Amox‑clavul acid (30 µg) 16.6 16.6 50 25 25 50 100 0 0
Ampicillin (10 µg) 16.6 0 83.3 0 50 50 88.2 0 11.7
Chloramphenicol (30 μg) 50 33.3 16.6 0 0 100 64.7 35.2 0
Tetracycline (25 µg) 66.6 33.3 0 25 50 25 17.6 0 82.3
R: Resistant, I: Intermediate, S: Sensitive, S. aureus: Staphylococcus aureus, E. coli: Escherichia coli

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 Haftom Kebede, et al.

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There should, also, be regular training/retraining of
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ACKNOWLEDGMENTS 16. Mahale DP, Khade RG, Vaidya VK. Microbiological analysis
of street vended fruit juices from Mumbai City, India. Int J
The authors sincerely thank to Aksum University Food Saf 2008;10:31-4.
17. Bakare AA, Lateef A, Amuda OS, Afolabi RO. The Aquatic
research and publication directorate for providing toxicity and characterization of chemical and microbiological
financial support for this research work. It is also constituents of water samples from Oba River, Odo-Oba,
our great pleasure to acknowledge Aider Referral Nigeria. Asian J Microbiol Biotechnol Environ Sci 2003;5:11‑7.
Hospital, College of health science, Department 18. Reddy BU, Chandrakanth N, Priya SI, Nagalakshmi RV,
Usha KB. Isolation and characterization of faecal coliforms in
of Microbiology in Mekelle University for their street vended fruit juices and its safety evaluation: A case study
invaluable help in providing and allowing the lab of Bellary City, India. Int J Food Saf 2009;11:35-43.
set up and other facilities. We have also a great 19. FDA. Bacteriological Analytical Manual Online. USA: FDA;
appreciation to Mr. Areaya (Assistant professor) and 2001. p. 1-6.
20. Bauer AW, Kirby WM, Sherris JC, Turck M. Antibiotic
Mr. Hayelom (lab tech) in Aider Referral Hospital for susceptibility testing by a standard single disc diffusion
their meticulous assistance throughout the work. method. Am J Clin Pathol 1996;45:493-6.
21. Olorunjuwon OB, Temitope KB, Muibat OF, Afolabi O.
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