Characterization of Some Pathogenic Bacteria Associated with Fresh Juices Sold in the Central Bus Station at Khartoum State

Fruits and fruit juice has been traditionally assumed as low risk foods. Recently, fruits as well as fruit juices have been acknowledge as emergency vehicles for foodborne illness due to bacterial pathogens. The increase in the consumption of fruit juices possibly contribute to the increase in the number of repeated foodborne diseases outbreaks linked to the fruit juices. In Sudan these products are produced under unhygienic conditions, therefore this study aimed to investigate the presence of some pathogenic bacteria associated with these products sold by vendors and hawkers. A total of 30 samples of fresh fruit juices of mango, guava, lemon, orange, fruit pulps including aradeib (Tamarindus indica), tabeldi (Adansonia digitata), gudeim (Grewia tenax), Shaeer or barely powder (Hordeum vulgare) and calyx of karkade (Hibiscus sabdariffa) were collected randomly from juice stalls, cafeterias and hawkers in the central bus station at Khartoum. The pathogenic bacteria investigated were Staphylococcus sp. , Salmonella sp. and E. coli using appropriate selective media. Staphylococci count was in the range of log 3-log 7. Salmonella was detected in all examined samples. The count of Escherichia coli ranged from 0.00 to 1100MPN/ml and eight samples (26.7 %) were free from E. coli. The Staphylococcal isolates were identified as Staphylococcus aureus (55 %), Staphylococcus epidermidis (35 %) and Staphylococcus saprophyticus (10 %) while Salmonella isolates were identified as Salmonella typhi (60 %), Salmonella paratyphi (26.7 %) and Salmonella orizonae (13.3 %). These results revealed that the counts of these bacteria are higher than the permissible level recorded by Gulf Stan, Sudanese Standards and Metrology Organization (SSMO), and Codex Stan. The prevalence of these pathogens in fresh fruit juices render them to be unsuitable for human consumption and considered as a source of serious food outbreaks. To produce high quality juice, it is necessary to follow hygienic and safety conditions during processing, displaying and serving.