Bacteriological quality and associated factors of locally prepared fresh fruit juices in Northeast Ethiopia

Fruit juices are a popular healthy choice due to their nutritional richness. However, they are also highly susceptible to microbial contamination, posing potential health risks to consumers. Therefore, this study aimed to assess the bacteriological quality and associated factors of locally prepared fresh fruit juices served in juice vending houses in Kombolcha town, Northeastern Ethiopia. A laboratory-based cross-sectional study design was employed from June to August 2024. A total of 60 juice samples, along with 60 swab and water samples were collected. Simple random sampling technique was used to select juice vending houses. Bacteriological analysis was conducted, including the Total viable count, Staphylococcus count, Salmonella, Fecal coliform, and E.coli. Data analysis was performed using SPSS version 26 software. Descriptive statistics and multiple linear regression models were employed. The average viable counts for avocado and mango juices were 5.70 ± 1.06 and 5.10 ± 1.03 log CFU/mL, respectively. Staphylococcus counts were 4.23 ± 0.51 and 4.27 ± 1.11 log CFU/mL, respectively. Food hygiene training, the attitude of juice handlers, juice contact surface, and juice pH were significantly associated with the quality of juices. Over half of the samples exceeded the Gulf standardlimit. Regular hygiene training and vendor inspections are essential for improving juice quality.