Microbiological Quality of Freshly Prepared, Packaged Fruit and Milk Juices Sold in Cafés, Shops, and Supermarkets in Hargeisa, Somaliland

Background: Due to their delicious taste, high nutritional content, and health benefits, fruit juices are well-known drinks in many countries now an essential component of the modern diet. Objective: Determining microbiological quality both packaged freshly made milk juices. Method: The spread-plate approach was employed isolate count bacteria. 90 ml sterile peptone water were blended with 10 well-mixed, packed, samples sequentially diluted (101 - 105) accordance Indian Manual Food Microbiological Testing Methods. Results: From eight imported juice, average total coliform, staphylococci, viable bacterial counts zero, 1.39 × 102, 2 102 CFU/ml, respectively. In contrast, from three locally produced 5.83 2.73 103 Four handmade prepared had a mean 1.441 104, 4.1 103, 2.35 105 Conclusion: 33.3% results analysis met permissible range Revised Standards for Fruit Vegetables Their Products, which published 2018 as well Hong Kong Center Safety, whereas 66.7% analyses above reference GSO standard 2000. 12.5% investigated packed fruits one failed test (TSC), acceptable limit, 87.5% tested fulfilled necessary standards TCC, TVBC, TSC. 100% manufactured complied TSC, TVBC requirements. All investigations showed that heavily contaminated (Total count, coliform staphylococcus count).