Microbial Quality of Avocado and Guava Fruits used for Preparation of Freshly Squeezed Juices from Juice Houses of Bahir Dar Town, Northwest Ethiopia

IJSRP, Volume 8, Issue 9, September 2018 Edition [ISSN 2250-3153]

Microbial Quality of Avocado and Guava Fruits used for Preparation of Freshly Squeezed Juices from Juice Houses of Bahir Dar Town, Northwest Ethiopia

Muchie Shiferaw, Mulugeta Kibret

Abstract: The objective of this study was to assess the microbial quality of fruits used for preparation of juices from juice houses of Bahir Dar town, Ethiopia. The mean aerobic mesophilic counts from avocado surface, avocado peel, guava surface and guava peel were 5.24, 4.88, 4.98 and 4.35log10cfu/g, respectively.

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Muchie Shiferaw, Mulugeta Kibret (2018); Microbial Quality of Avocado and Guava Fruits used for Preparation of Freshly Squeezed Juices from Juice Houses of Bahir Dar Town, Northwest Ethiopia; International Journal of Scientific and Research Publications (IJSRP) 8(9) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.8.9.2018.p8115