{"id":5869,"date":"2025-06-27T10:54:23","date_gmt":"2025-06-27T10:54:23","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5869"},"modified":"2025-07-20T12:34:21","modified_gmt":"2025-07-20T12:34:21","slug":"cjfst-2025-17-1-11","status":"publish","type":"post","link":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2025\/06\/27\/cjfst-2025-17-1-11\/","title":{"rendered":"CJFST.2025.17.1.11"},"content":{"rendered":"

\"\"<\/a><\/em><\/p>\n

Impact of consumer handling on bacteriological quality of orange and red grape juices: A preliminary laboratory-based study<\/strong><\/h1>\n

Oluwawapelumi A. Oyedele1<\/sup>, Kolawole I. Ayeni1<\/sup>, Whitney E. Okuma1<\/sup>, Muiz O. Akinyemi2,3<\/sup>, Oluwadamilola M. Makinde1,2,4<\/sup>, Obinna T. Ezeokoli2<\/sup>, \"https:\/\/orcid.org\/0000-0003-3222-4722\"<\/a>Tihomir Kova\u010d5,6<\/sup>, Rasheed A. Adeleke2<\/sup>,\u00a0<\/strong>\"https:\/\/orcid.org\/0000-0002-2113-2948\"<\/strong>Chibundu N. Ezekiel1,6*<\/sup><\/strong><\/p>\n

1<\/sup><\/em>Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, 121103, Nigeria
\n<\/em>2<\/sup><\/em>Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South Africa
\n<\/em>3<\/sup><\/em>Nuffield Centre for International Health and Development, Leeds Institute of Health Sciences, University of Leeds, Woodhouse, Leeds, LS2 9JT, United Kingdom
\n<\/em>4<\/sup><\/em>Department of Biological Sciences and Biotechnology, Caleb University, Imota, Lagos State, Nigeria
\n<\/em>5<\/sup><\/em>Josip<\/em> Juraj<\/em> Strossmayer<\/em> University of Osijek,<\/em> Faculty of Food Technology,<\/em> Department<\/em> of Applied<\/em> Chemistry and Ecology, Franje Kuha\u010da 18, 31000, Osijek, Croatia
\n<\/em>6<\/sup><\/em>BOKU<\/em> University,<\/em> Vienna,<\/em> Department<\/em> of<\/em> Agricultural<\/em> Sciences,<\/em> Institute of<\/em> Bioanalytics<\/em> and<\/em> Agro-Metabolomics, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2025.17.1.11<\/a>
\nPDF<\/strong><\/a><\/td>\n		\n

This study examined if the direct consumption of fruit juices from the juice packs, at intervals and irrespective of storage conditions between the consumption, could predispose fruit juices to bacterial contamination and consumers to health risks. The test group consumed either orange or red grape juices directly from the juice pack at 3-h intervals for a 6-h drinking regime, while storing the juices at ambient conditions or 4 \u00b0C. Control juice had no direct contact with the consumer\u2019s mouth. Total bacterial counts (TBC) in the juices consumed directly from the packs and stored at ambient temperature were higher than TBC observed in the juice samples of one consumer. The 16S rRNA sequencing analysis of selected isolates revealed potentially pathogenic bacteria sharing similarities with Bacillus amyloliquefaciens<\/em>, B<\/em>. atrophaeus<\/em>, B<\/em>. cereus, B<\/em>. subtilis, <\/em>and B<\/em>. tequilensis<\/em>. Some of the identified strains exhibited amylase and hemolytic potentials in vitro<\/em>, while eae <\/em>gene, coding for adherence factors mostly in Escherichia coli<\/em>, was detected in one strain of B<\/em>. amyloliquefaciens<\/em> in this study. Consumers are advised to pour juices into pre-washed cups before the consumption, and to store leftovers at 4 \u00b0C or even lower.<\/p>\n<\/td>\n<\/tr>\n

*<\/strong>CORRESPONDENCE
\n<\/strong>Chibundu N. Ezekiel
\nchaugez@gmail.com<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received:April 22, 2025
\nAccepted: June 5, 2025<\/td>\n<\/tr>\n
CITATION
\n<\/strong>Oyedele OA, Ayeni KI, Okuma WE, Akinyemi MO, Makinde OM, Ezeokoli OT, Kova\u010d T, Adeleke RA, Ezekiel CN. Impact of consumer handling on bacteriological quality of orange and red grape fruit juices: A preliminary laboratory-based study. Croatian Journal of Food Science and Technology (2025) 17 (1) 166-176<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

Bacillus<\/em> spp; consumer handling; food consumption; food safety<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n

Potentially pathogenic bacteria belonging to Bacillus<\/em> spp. recovered from fruit juice after consumer handling. Fruit juice consumed directly from a juice pack and stored at ambient temperature may pose a food safety risk to consumers.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Impact of consumer handling on bacteriological quality of orange and red grape juices: A preliminary laboratory-based study Oluwawapelumi A. Oyedele1, Kolawole I. Ayeni1, Whitney E. Okuma1, Muiz O. Akinyemi2,3, Oluwadamilola M. Makinde1,2,4, Obinna T. Ezeokoli2, Tihomir Kova\u010d5,6, Rasheed A. Adeleke2,\u00a0Chibundu N. Ezekiel1,6* 1Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, 121103, Nigeria 2Unit for … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5869","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=5869"}],"version-history":[{"count":7,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5869\/revisions"}],"predecessor-version":[{"id":5925,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5869\/revisions\/5925"}],"wp:attachment":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=5869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=5869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=5869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}