PHYSICO-CHEMICAL AND BACTERIOLOGICAL ASSESSMENT OF PACKED JUICES CONSUMED IN THE CAPITAL TERRITORY OF ISLAMABAD, PAKISTAN

Aleena Nazir (), Shoukat Ali Shah and Saima Akber
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Aleena Nazir: Department of Earth and Environmental Sciences, Bahria University, Islamabad Campus, Pakistan
Shoukat Ali Shah: Institute of Water Resources Engineering and Management, Mehran University of Engineering and Technology Jamshoro, Pakistan
Saima Akber: Department of Earth and Environmental Sciences, Bahria University, Islamabad Campus, Pakistan

Environment & Ecosystem Science (EES), 2022, vol. 6, issue 1, 07-11

Abstract: Modern soft drinks constitute a variety of different products. The high temperature in most nations necessitates a substantial intake of liquids to compensate for the predicted losses from respiration. Fruit juices aid detoxification in humans by utilizing acid, which is an essential universal ingredient of juices. Citric acid is the most widely used acid in juices. Physicochemical and microbiological assessments of packed juices have been conducted in the Chemistry Lab of Bahria University Islamabad. A set of eleven locally manufactured packed juices and nine imported juices samples were collected from four different shopping malls and roadside shops in Islamabad. All the twenty samples were quantitatively analyzed for their microbial contamination and physicochemical properties. First, the samples were subjected to the microbial analysis where they were tested for the total bacterial count, total coliform count, and salmonella and shigella count using Nutrient agar, EMB agar, and S.S agar, respectively. All the collected 20 juice samples were examined separately and individually and then compared with water quality standards given by World Health Organization (WHO) and PAK-EPA. After microbiological assessment of juice samples, they were further analyzed with physical and chemical parameters. Physical parameters such as pH, salts, temperature, electrical conductivity, etc. of the juices have been tested. Chemical parameters such as chlorides and alkalinity of the juice samples have been tested. After the testing, the results have been noted down and further calculations have been generated.

Keywords: Bacteria; Degree Celsius; food poisoning; Molarity; Oxidative Reduction Potential; permissible limit; soft drinks. (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbnees:v:6:y:2022:i:1:p:07-11

DOI: 10.26480/ees.01.2022.07.11

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