Quality Control and Safety of Fruit Juices in Some Manufacturing Plants in Khartoum State

Abstract

Background: In recent years Khartoum State population increased dramatically so consumption of fruit juices increased. Quality control and safety of fruit juices in Khartoum State should be evaluated. Design: Cross sectional study to study quality control and safety of fruit juices in Khartoum State. Setting: Five plants for fruit juices manufacturing in Khartoum State were included in this study. Objectives: The main objective was to study the quality control and safety of fruit juice in manufacturing plants in Khartoum State. Specific Objectives were to identify the microbiological contamination sources in juice manufacturing, to determine the microbial quality of finished product and to evaluate monitoring systems in fruit juices manufacturing plants. Methods: Microbiological analysis for seventy five samples collected from water, syrup and finished products were done to evaluate juice quality during production stages. Observation notes were taken to evaluate: buildings, workers and hygiene situation. Questionnaires were distributed among quality control and production managers in plants under study to evaluate fruit juices manufacturing process. Results: Findings indicate defective quality of fruit juices as a result of crosscontamination during preparation of juices. Laboratory analysis showed that the microbial quality of finished products was at unacceptable limit (≥ 102 CFU/ml). Pathogenic bacteria such as Klebsiella, S. Aureus, Shigella, Pseudomonas, Enterobacter and Bacillus cereus were isolated in syrup rooms and finished product stages. Water was the source of contamination by Klebsiella in plant (A) and by Enterobacter in plant (D). Questionnaires results showed that juices were not handled hygienically and not stored at right temperature. Monitoring systems established were not effective. Finished products shelf lifes were extended beyond the shelf life of raw materials. Observation notes showed that cleaning schedules were neglected and cleaning labours were involved in syrup preparation which considered as risk for cross-contamination in some plants. Poor personal hygiene and wrong handling were the main sources for cross-contamination in syrup and finished products stages. No raw materials analyses were carried to ensure safety of juices in all tested plants. X All plants were using automatic filling system to reduce cross contamination during filling process, but cross contamination occurred in some plants due to neglect sanitation. Conclusion: Some of fruit juices produced in Khartoum State were not prepared according to food safety procedures. Food control systems such as Hazard Analysis Critical Control Points (HACCP), Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP) should be applied to produce safe products.