Abstract

  Foodborne diseases, most of which are of microbial origin, have a global impact as a major cause of morbidity and mortality; in this way the intake of contaminated food has become one of the most important ways to adapt gastrointestinal diseases. The objective of this work was to evaluate the bacteriological quality in artisanal juices of expended in the schools of Bioanalysis, Biomedical Sciences and Basic Area at the Faculty of Health Sciences of the Universidad de Carabobo headquarters Bárbula, in May 2015. The study was within the limits of descriptive, non-experimental and field research, as a total of 30 samples of artisanal fruit juices were collected and analyzed, which is evaluated at different times. For the analysis of juices, the quantification of total and heat-resistant coliform bacteria and the identification of bacteria such as Escherichia coli and Salmonella spp were performed. Of the 30 samples studied 60% had total coliforms, 33% had heat resistant bacteria, and the total samples did not identify the presence of Escherichia coli or Salmonella spp. Thus concluding that the presence of pathogenic microorganisms in the arts juices of frequent consumption in the schools Bioanalysis, Biomedical Sciences and Basic Area of the Faculty of Health Sciences, suggests that the health quality of these actually poses a risk to the health of consumers since feedings cannot contain microorganisms.

Keywords: Juices; Total Coliforms; Heat Resistants; Escherichia coli; Salmonella spp

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Citation

Citation: Noja Izzeddin., et al. “Evaluation of Bacteriological Quality in Artisanal Juices Issued at Carabobo University. Faculty of Health Sciences. Bable Core".Acta Scientific Nutritional Health 5.1 (2020): 02-09.

Copyright

Copyright: © 2021 Noja Izzeddin., et al. 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.