Abstract:
Freshly prepared fruit juices are widely consumed in urban centers of Ethiopia due to their
nutritional value, affordability, and accessibility. However, their microbiological safety
remains a growing public health concern, particularly when juices are prepared under poor
hygienic conditions. This study assessed the microbial quality and hygienic practices
associated with mango (Mangifera indica) and avocado (Perseaamerican)juices vended in
Harar city. A total of 20 juice samples (10 Mango and 10 Avocado) were collected from local
juice houses such as Addot, Selam, Silase, TeshitaJuice, and Berger house between April and
May 2022. Standard culture-based methods were employed to enumerate indicator organisms
(total coliforms, fecal coliforms, Escherichia coli) and spoilage microbes (yeasts, molds,
Staphylococcus species), and to detect selected pathogens (E. coli, Staphylococcus aureus,
Salmonella, and Shigella). Additionally, a structured questionnaire was administered to 30
vendors and consumers to assess socio-demographic characteristics, awareness, and hygienic
practices. Data was analyzed using descriptive statistics and chi-square tests. Results showed
that both mango and avocado juices were contaminated with coliforms, E. colicounts ranging
from 2.42 ± 0.05 to2.77 ± 0.08 log₁₀ cfu/mL. Staphylococcal counts were significantly higher
in avocado juices (4.97 ± 0.15 log₁₀ cfu/mL) than in mango (4.30 ± 0.12 log₁₀ cfu/mL, p ≤
0.05). Yeasts and molds exceeded Codex limits (≤3 log₁₀ cfu/mL) in all samples. Pathogen
prevalence included E. coli (30% of samples), S. aureus (40–50%), Salmonella (10–20%),
and Shigella (20% in avocado only). All juice samples failed to meet Codex microbiological
standards, indicating potential health risks to consumers. Survey data revealed that most
respondents were young (67% aged 21–23 years), lacked formal training in food hygiene
(83%), and relied exclusively on untreated tap water during preparation.Hence, freshly
prepared mango and avocado juices sold in Harar are unsafe for consumption due to high
microbial loads and the presence of pathogens. So, it needs urgent interventions on food
hygiene training for vendors, stricter regulatory monitoring, improved water quality, and consumer awareness campaigns to safeguard public health
