Microbiological testing and physical and chemical analysis of reconstituted fruit juices and coconut water/Avaliacao microbiologica e caracterizacao fisico-quimica de refrescos e agua de coco

The aim of this study was to assess the quality of reconstituted fruit juices and coconut water sold for immediate consumption in bars, restaurants and bakeries, and by street vendors in Belo Horizonte (Minas Gerais, Brazil). Microbial quality was determined by counting coliforms, yeasts, staphylococci and salmonellae. Total titratable acidity, pH and total soluble solids of these beverages were recorded. For coconut water samples, the total reducing sugar content was also determined. The "juices" collected included reconstituted orange, cashew and grape-flavored juice powders and concentrated cashew juice. Sixty samples of these juices and 45 of coconut water were collected. More than half (55%) of the juice samples did not comply with current Brazilian legislation, which states that there must be a total absence of coliforms in a 50mL sample. Sixteen percent of the coconut water samples exceeded the bacterial count limits defined in Brazilian law, with thermotolerant coliform densities above 102MPN/mL. The high levels of sugar and low pH found in the coconut water were possibly related to the high yeast counts in most samples. Forty-seven percent of coconut water samples showed staphylococcal counts above 103CFU/mL. The numbers of thermotolerant coliforms, yeasts and staphylococci found suggest unsatisfactory hygienic practices during the preparation of these beverages. Salmonellae were not detected in any of the samples. The physical and chemical properties of the drinks varied among the samples. Our results suggest that both the reconstituted juices and coconut waters need better hygienic and sanitary control. KEYWORDS: Juice powders; coconut water; microbiological quality; physicochemical parameters. O objetivo deste trabalho foi avaliar a qualidade de refrescos e de aguas de coco comercializadas em estabelecimentos comerciais, como bares, padarias, restaurantes e ambulantes em Belo Horizonte. A avaliacao foi feita por meio da quantificacao de coliformes, leveduras, Staphylococcus spp. e Salmonella spp. Acidez total titulavel, pH e solidos soluveis totais destas bebidas foram determinados. Para amostras de agua de coco os valores de acucares redutores totais tambem foram determinados. Os refrescos correspondiam aqueles produzidos a partir de preparados em po e de sucos concentrados. Sessenta amostras de refresco e 45 amostras de agua de coco foram coletadas. Cinquenta e cinco porcento das amostras de refresco apresentaram coliformes totais, estando em