alexa Hygienic Assessment of Tools Used for Juice Extraction
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Hygienic Assessment of Tools Used for Juice Extraction by Street Juice Vendors in Close Vicinity of Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India

Anane MA and Immanuel G*

Department of Food Processing Engineering, Sam Higginbottom Institute of Agriculture, Technology and Sciences (SHIATS), Allahabad, UP, India

*Corresponding Author:
Immanuel G
Department of Food Processing Engineering
Sam Higginbottom Institute of Agriculture
Technology and Sciences (SHIATS, Allahabad, UP, India
Tel: +91-9936692023
E-mail: [email protected]

Received Date: February 09, 2017; Accepted Date: February 28, 2017; Published Date: March 06, 2017

Citation: Anane MA, Immanuel G (2017) Hygienic Assessment of Tools Used for Juice Extraction by Street Juice Vendors in Close Vicinity of Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India. J Food Process Technol 8:660. doi: 10.4172/2157-7110.1000660

Copyright: © 2017 Anane MA. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

This study was conducted to assess the hygiene of tools used for juice extraction by street vendors in close vicinity of Sam Higginbottom Institute of Agriculture, Technology and Sciences (India) and the quality evaluation of juice prepared. Structured questionnaires and observational checklist was used in the data collection. A total of 18 juice vendors were interviewed followed by swab test of toolsused by the vendors such as; knives, extractors, collectors and sieve used during extraction. General hygiene of the juice vendors that is the sanitary practices in the extraction of juice and washing of tools and utensils were observed to be very poor. The total coliform counts on knives, collectors, sieve and extractors were above the recommended level of TPC. The mean coliform count on extractor was 1.56 × 103 cfu/ cm2. The mean coliform count on utensils (collectors) was 1.02 × 103 cfu/ cm2. The mean coliform count on sieve was 1.08 × 103 cfu/ cm2 and the mean coliform count on knives was 0.19 × 103 cfu/ cm2. The maximum coliform count was found on extractors and the minimum was found on knives. Most of the tools had total coliform count above the recommended maximum levels which is 1.0 × 103 cfu/cm2.

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