Microbiological Quality Evaluation of Fresh Unpasteurized Malta Juice

Introduction: Fresh fruit juices are highly nutritious and play a vital role in disease prevention. Malta (Citrus sinensis), a citrus fruit with high nutritional value, is commonly consumed in juice form. Despite being considered healthy, freshly made juices may not always be safe due to potential microbial contamination. Objective: This study investigates the microbiological quality of fresh unpasteurized Malta juice. Given the lack of pasteurization, such juices are at risk for contamination by pathogenic microorganisms. Despite their popularity, limited data exist on the microbial safety of unpasteurized Malta juice, especially under ambient storage conditions. Methods: Malta fruits were purchased from a local market. Juice was prepared under laboratory conditions, packed in sterile glass bottles, and stored at ambient temperature. A total of 25 juice samples were examined over five days. Microbiological analysis was conducted using the total plate count method, and microbial growth was confirmed using selective media. Microorganisms were identified based on morphological characteristics and biochemical tests. Results: A slight decrease in acidity and an increase in pH were observed over the storage period, possibly due to mold and surface yeast growth. Bacterial isolates were identified as members of the genera Enterococcus, Streptococcus, and Bacillus. Among fungi, Aspergillus, Rhizopus, Penicillium, and Mucor spp. were identified. Conclusion: The presence of spoilage and potentially pathogenic microorganisms in unpasteurized Malta juice stored at ambient temperature indicates that fresh unpasteurized juices may pose health risks if not consumed immediately. To ensure safety and extend shelf life, additional preservation measures are recommended. The findings also highlight the importance of strict hygiene practices during juice preparation and distribution.