CHAPTER ONE

1.0 INTRODUCTION AND LITERATURE REVIEW

Background of study

Fruit drinks are popular beverages consumed worldwide, and their consumption
worldwide ,and their consumption has increased significantly due to their nutritional value
and refreshing taste. However, the Fresh fruits drink are an important microbiological safety
of these products is a significant concern due to the possible presence of pathogenic
microorganisms that can cause foodborne diseases. Microbial contamination can occur
during different stages of processing, handling, packaging, and storage of fruit juices.

Fruit drinks are made by blending fruits with water and other ingredients such as sugars or
preservatives. The high sugar concentration in these product as an environment that favours
microbial growth, making them susceptible to spoilage and contamination by pathogenic
microorganisms. The most common microorganisms found in fruit juices include bacteria
such as Escherichia coli, Salmonella spp., Listeria monocytogenes, molds such as Aspergillus
niger, and yeast like Candida albicans.

1.2 JUSTIFICATION OF THE STUDY

1. AIMS OF THE STUDY

The aim of this study were;

1. To to assess the microbiological quality of Fruits drinks sold in Crawford University

campus, Ogun State, Ogun State.

2. To identify sources of contamination of fruit drink.

3. To determine the compliance of fruit drink manufacturers in Crawford with

microbiological Standards and regulations.

1.3 OBJECTIVE OF THE STUDY

The objective of the study were;

1. Determination of total aerobic bacteria and fungi counts from fresh fruit drink samples
examined.
2. Isolation and identification of bacteria and fungi from fresh fruit drink samples examined.

3. Determination of the percentage frequency of occurrence of the bacterial and fungi

isolates from fresh fruit samples examined.

1.5 LITERATURE REVIEW