Determination of Microbial Load on Spoiled Fruit Juice

Student: Esther Adebola Taiwo (Project, 2025)
Department of Microbiology
Lens Polytechnic, offa, Kwara State.

Abstract

ABSTRACT
Spoiled fruit juice poses significant health risks due to microbial contamination, which can lead to foodborne illnesses. This study focuses on the determination of microbial load in spoiled fruit juiceto assess the extent and types of microbial contamination. Samples of spoiled fruit juice were collected and analyzed using standard microbiological techniques, including serial dilution and plating on nutrient agar and selective media.The investigation aimed to identify common microorganisms such as bacteria and fungi, and to quantify their presence in colony-forming units per milliliter (CFU/mL). The results showed a high microbial load, with predominant organisms including Escherichia coli, Staphylococcus aureus, Aspergillus niger, and Penicillium species. These findings suggest that improper storage, handling, and exposure to air may contribute to microbial spoilage in fruit juices.This study highlights the importance of strict hygiene practices in juice production, packaging, and storage to minimize health risks and extend shelf life. It also emphasizes the need for regular microbial quality assessments to ensure consumer safety.

Keywords
techniques health
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