Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This section of the paper contains the different literatures and reviews of related

studies or articles related to the study which the researcher had gathered.

Related Literature

The following discussions pertained to the literatures that had bearing on the

variables of the study. These sources were reviewed to provide insight into the concepts

of the study.

Buko Juice

Buko juice, or tender coconut water, referred to the clear, translucent liquid

located within the endosperm of young coconuts (Cocos nucifera L.). It was widely

valued across tropical regions for its mild, slightly sweet flavor and rich electrolyte

profile. The juice contained high levels of potassium (up to 600 mg per glass),

magnesium, calcium, and sodium, as well as bioactive enzymes such as catalase and

peroxidase. These components collectively helped replenish fluids and supported cellular

antioxidant defenses following exercise or illness (Yong et al., 2015). Its low acidity (pH

4.5–5.5) and minimal sugar content distinguished it from other soft drinks and fruit

juices, positioning it as a naturally healthy alternative to commercial sports beverages

(DiGiacinto & Spritzler, 2016). Despite its content of naturally occurring antimicrobial

compounds—such as lauric acid derivatives that could inhibit certain bacteria

(DebMandal & Mandal, 2018)—unpasteurized buko juice remained susceptible to

microbial contamination in the absence of proper sanitary handling (Burns, 2020).

Coconut water, derived from young coconuts, served as a good source of fiber,

vitamin C, and essential minerals. It contained antioxidants that protected cells from

damage by free radicals. Studies on diabetic animal models suggested that coconut water

helped improve blood sugar control. As a rich source of magnesium, it contributed to

increased insulin sensitivity and reduced blood glucose levels. Animal research also

indicated that coconut water could prevent kidney stones by reducing crystal and stone

formation. Furthermore, studies demonstrated its cholesterol-lowering properties. The

beverage proved effective in lowering blood pressure and potentially decreasing the risk

of arterial blood clots. Its ability to replenish fluids and electrolytes made it as effective

as commercial sports drinks for post-exercise recovery. While it was consumed directly

from green coconuts, it was also available in bottled form. However, products containing

added sugars, sweeteners, or artificial flavors were discouraged (DiGiacinto & Spritzler,

2016).

Coconut water was low in calories but rich in bioactive enzymes, dietary fiber,

protein, and essential electrolytes, especially potassium (≈600 mg per glass). These

elements supported metabolism, promoted satiety, and assisted in weight management.

Animal-based studies found that coconut water improved blood sugar control, enhanced

insulin sensitivity, reduced cholesterol levels, and prevented kidney-stone formation by

inhibiting crystal aggregation. Due to its high magnesium and antioxidant content,

coconut water helped protect cells from oxidative stress. Its rapid fluid and electrolyte

replenishment made it comparable to commercial sports beverages for hydration and

recovery. Beyond systemic benefits, buko juice also offered topical and digestive

advantages. It supplied vitamins, minerals, and monolaurin—a fatty acid derivative with
 11

soothing properties—to the skin and gastrointestinal tract, aiding hydration, restoring skin

barrier function, and alleviating mild acid reflux. Compared to coconut milk, pure

coconut water contained fewer sugars and fats while maintaining a slightly sweet, nutty

taste and key electrolytes such as potassium, sodium, and magnesium. These attributes

made it ideal for hydration during physical activity or mild illness. Preliminary findings

further suggested that topical application could assist in treating acne (The Health

Benefits of Coconut Water, 2021).

Cocos nucifera L. was cultivated globally due to its nutritional and medicinal

applications. Each part of the coconut palm contributed to daily life in traditional growing

regions, yielding diverse products such as tender coconut water, copra, coconut oil, raw

kernel, coconut cake, toddy, shells, leaves, and coir pith. The kernel and water of the fruit

exhibited antibacterial, antifungal, antiviral, antiparasitic, antidermatophytic, antioxidant,

hypoglycemic, hepatoprotective, and immunostimulant properties. Both coconut water

and kernel provided essential microminerals and nutrients vital to human health. In

recognition of its wide-ranging benefits, the coconut palm was historically celebrated as

the “Kalpavriksha” or “tree of life” in Indian classical literature. This review examined its

roles in promoting health and preventing disease (DebMandal & Mandal, 2018).

Coconut water differed from soft drinks and fruit juices in appearance,

organoleptic profile, sugar composition, and acidity. Its lower soluble solid content,

higher pH, and unique flavor profile made it distinct. Analytical indicators such as

sorbitol concentration could differentiate optimal young-fruit water from that of mature

coconuts. Concerns about adulteration, however, required documentation and laboratory

testing for verification. Techniques such as Raman spectroscopy, Fourier-transform

infrared spectroscopy (FTIR), and proton nuclear magnetic resonance (^1H NMR)

coupled with chemometrics were found effective for determining authenticity, though

these required specialized instrumentation. Carbon stable isotope analysis also detected

exogenous sugar additions when δ^13C values exceeded –21‰. While milk protein

adulteration was rare, screening was advised. Free RNA, although naturally present in

coconut water, had not yet been harnessed for PCR-based authenticity assays (Burns,

2020).

Fresh buko juice, extracted directly from young coconuts, typically exhibited a

shelf life of three to five days. It provided essential nutrients such as potassium,

magnesium, and B vitamins. In a documented case, a local producer reported a 3.03%

return rate due to spoilage, breakage, and empty containers. A cleaner production

assessment addressed these issues by optimizing processes such as washing, cracking,

decanting, straining, mixing, and filling. Improvements included training in Good

Manufacturing Practices, standardizing chlorination methods, installing footbaths, using

crushers for uniform slicing, regulating mixing ratios, and implementing a specialized

dispensing system. These measures reduced solid waste by 88,000 kg annually,

minimized juice wastage by 116 m³ per year, increased yield per coconut by 19%, and

lowered return rates by 45% (Dumlao, 2016).

Coconut water was recognized as a naturally refreshing beverage, especially

popular in tropical regions due to its thirst-quenching qualities and high potassium

content. Extracted from the unripe fruits of Cocos nucifera, it differed from the thicker,

less liquid content of mature coconuts. Young green coconuts contained several bioactive

enzymes, such as acid phosphatase, catalase, dehydrogenase, diastase, and peroxidase,

which aided digestion. The juice also offered an array of beneficial nutrients, including

sugars, vitamin C, folic acid, free amino acids, auxins, pantothenic acid, and B-complex

vitamins (B1, B2, and B6). It served as a rich source of potassium, sodium, calcium,

magnesium, and phosphorus, all essential for human health (Yong et al., 2015).

Escherichia coli

Escherichia coli is a Gram-negative rod-shaped bacterium that normally colonizes

the mammalian gut as a harmless commensal. However, some strains possess virulence

factors that allow them to cause both intestinal and extra-intestinal diseases (Olsvik &

Lund, 2018). As a facultative anaerobe, E. coli thrives in the colon’s mucus layer but can

also survive and even multiply outside the gut, which complicates its role as a simple

fecal-indicator organism (Hur & Ishii, 2017). Diarrheagenic E. coli pathotypes such as

enteropathogenic (EPEC), enterohaemorrhagic (EHEC), and enterotoxigenic (ETEC)

emerge through the acquisition of specific virulence genes and contribute significantly to

foodborne outbreaks worldwide. E. coli O157:H7, in particular, is well known for

contaminating under-processed juices (Gomes, 2016; Doyle, 2017).

Escherichia coli is a facultative anaerobic bacterium that typically colonizes the

gastrointestinal tract of human infants within hours after birth. In most individuals, E.

coli functions as a commensal organism, coexisting with the human host without causing

harm and often contributing to gut health. These non-pathogenic strains generally do not

lead to disease, except in immunocompromised individuals or when normal

gastrointestinal barriers are compromised, such as during peritonitis. The mucosal layer
 14

of the colon serves as the primary niche for commensal E. coli, where it remains one of

the most abundant facultative anaerobes in the intestinal microbiota. Although

extensively studied, the precise mechanisms that enable E. coli to maintain its long-term

symbiotic relationship with the human host are not fully understood. One proposed

explanation is that E. coli efficiently utilizes gluconate as a carbon source in the colon,

granting it a metabolic advantage over other microbial residents (Nataro, 2021).

Escherichia coli is a rod-shaped, Gram-negative bacterium commonly inhabiting

the lower intestinal tract of warm-blooded animals, including humans. It is typically

introduced into the environment through fecal matter or wastewater effluents and has

traditionally been used as an indicator of fecal contamination in environmental samples.

However, recent findings suggest that certain strains of E. coli are capable of surviving

and even reproducing in extraintestinal environments, challenging its reliability as a fecal

indicator bacterium (FIB). This phenomenon, referred to as naturalization, suggests that

E. coli can become integrated into native microbial communities. The survival and

proliferation of E. coli in environmental settings are significantly influenced by factors

such as temperature, moisture, and nutrient availability. Population genetic studies further

reveal that E. coli exhibits considerable strain-level diversity, shaped by its surrounding

environmental conditions. Understanding the ecology of these strains is critical,

particularly due to the implications for the emergence of pathogenic variants and the

overall impact on water quality and public health (Hur & Ishii, 2017).

Escherichia coli (E. coli) is a Gram-negative bacillus that typically forms part of

the normal intestinal flora in humans but is also capable of causing a wide range of

intestinal and extraintestinal infections. Numerous strains of E. coli have been identified,
 15

each associated with varying degrees of pathogenicity—ranging from mild, self-limiting

gastroenteritis to severe complications such as hemolytic uremic syndrome, renal failure,

and septic shock. The virulence of pathogenic E. coli strains is attributed to their ability

to evade host immune defenses and develop resistance to commonly used antibiotics,

presenting significant challenges for clinical treatment and infection control (Mueller,

2023).

Escherichia coli O157:H7 was first recognized as a pathogen in 1982 after being

linked to two foodborne outbreaks of severe gastrointestinal illness. Since then, it has

been identified as a significant cause of foodborne disease, with documented cases in

countries such as the United States, Canada, and the United Kingdom. Infections are

often severe, leading to complications such as hemorrhagic colitis, hemolytic uremic

syndrome (HUS), and thrombotic thrombocytopenic purpura. The majority of outbreaks

have been linked to the consumption of undercooked ground beef and, less frequently,

unpasteurized milk. Dairy cattle, particularly younger animals, have been identified as a

primary reservoir of the pathogen. E. coli O157:H7 differs from other strains by its

inability to ferment sorbitol and lack of β-glucuronidase activity. Although not unusually

heat-resistant, its pathogenicity is largely attributed to the production of verotoxins,

which are considered critical virulence factors. Proper hygiene in food handling and

sufficient cooking of animal-derived foods remain essential preventive measures (Doyle,

2017).

Some Escherichia coli (E. coli) strains have acquired virulence factors that enable

them to colonize diverse niches and cause diseases ranging from gastroenteritis to sepsis.

These factors are often encoded on mobile genetic elements that can be transferred
 16

between strains, creating new pathogenic combinations. Three major clinical syndromes

result from infections with these strains: enteric diseases, urinary tract infections (UTIs),

and extraintestinal infections like sepsis and meningitis. Among intestinal pathotypes, six

key groups are identified: enteropathogenic (EPEC), enterohemorrhagic (EHEC),

enterotoxigenic (ETEC), enteroaggregative (EAEC), enteroinvasive (EIEC), and

diffusely adherent (DAEC) E. coli. Uropathogenic (UPEC) E. coli is responsible for the

majority of UTIs, while meningitis-associated E. coli (MNEC) is linked to neonatal

sepsis and meningitis. These extraintestinal pathotypes, referred to as ExPEC, also affect

animals, with avian pathogenic E. coli (APEC) causing infections in poultry. Genomic

studies have highlighted the diversity of E. coli strains, with bacteremic isolates

distributed across major phylogroups (A+B1, B2, D, E, and F). Specific clonal

complexes, such as CC1 and CC4 within phylogroup B2, are associated with UTIs,

though no complex was specifically linked to severe sepsis outcomes (Jaureguy, 2020).

Escherichia coli (E. coli) is a common inhabitant of the intestinal flora of both

humans and animals. While historically regarded as a non-pathogenic species, certain

strains of E. coli have been identified as potential pathogens, capable of causing a range

of diseases. These include diarrheal illnesses, wound infections, meningitis, septicemia,

atherosclerosis, hemolytic uremic syndrome, and immunological disorders such as

reactive and rheumatoid arthritis. Different groups of E. coli strains are responsible for

various types of diarrheal diseases (Olsvik & Lund, 2018).

Escherichia coli (E. coli) are rod-shaped, Gram-negative bacteria found as

commensal flora in the human gastrointestinal tract. They are aero-anaerobic and among

the most cultivable organisms in stool cultures. E. coli is categorized into four
 17

phylogenetic groups based on their virulence factors: A, B1, B2, and D. Of these, groups

B2 and D are more enteropathogenic and are associated with Crohn’s disease and

extraintestinal infections. Notably, certain strains from phylogroup B2 have been linked

to colorectal cancer (CRC) tumorigenesis, as studies show these mucosal E. coli strains

are more prevalent in colonic tissues of CRC patients compared to controls. One

cyclomodulin-encoding strain, known as the pks island, produces colibactin, a

polypeptide with genotoxic potential that can induce carcinogenesis through DNA

damage, without necessarily causing intestinal inflammation. These findings suggest a

mechanism linking E. coli to colorectal neoplasia, though further research is needed to

confirm the long-term genetic effects of these toxins on cancer-free samples (Park, 2019).

Related Studies

The following related studies are presented thematically to provide readers with a

logical sequence of information concerning previous research findings.

Buko Juice

Fresh buko juice, derived from young coconuts, is a popular beverage in tropical

regions. Its production involves several steps, including washing, cracking, decanting,

straining, mixing, and filling. Ensuring the quality and safety of buko juice is paramount,

as improper handling can lead to contamination and spoilage. Implementing Good

Manufacturing Practices (GMP), standardizing procedures, and employing cleaner

production techniques can enhance product quality, reduce waste, and improve overall
 18

productivity. Studies have demonstrated that such interventions can significantly decrease

product returns and increase production efficiency, highlighting the importance of

stringent quality control measures in the beverage industry.

The knowledge, attitudes, and practices (KAP) of coconut water vendors are

crucial for ensuring food safety, as inadequate KAP can lead to foodborne diseases. In

Manila, Philippines, a study was conducted to determine the food safety KAP of 148

vendors and the physicochemical and microbiological qualities of samples. The results

showed that the vendors had 'fairly good' knowledge, attitude, and practices. However,

marital status showed a significant correlation with knowledge. The physicochemical

properties revealed that the samples were suitable for microbial growth, but 5 of 8

samples were not in compliance with Philippine standards. Microbiological analysis

showed that all samples did not meet standard limits for TPC, YMC, and coliform counts.

coliform counts showed a significant correlation with vendors' attitudes. The study

suggested that coconut water vendors need proper guidance on food safety to improve

their KAP and ensure product safety. Local government agencies should strengthen their

campaigns, enforcement, and surveillance to ensure compliance by coconut water

vendors (Aba & Garcia, 2019).

Buko juice is rich in minerals, amino acids, vitamins and antioxidants. It is added

with milk resulting to its more delicious and nutritious drink. However, it is processed

and placed in a bottle without any heat application. Two (2) different sources of buko

juice with milk were collected and analysed for pH, TSS, aerobic plate count and

coliform detection. The pH results from source A was 6.3 and from source B was 6.2.

The oBrix were 10.8 and 11.0 for source A & B, respectively. Further, the aerobic plate
 19

count (APC) were 16,000 CFU/mL (source A) and 22,000 CFU/mL (source B). The

coliform results confirmed the presence of coliform bacteria (Claros & Pascual, 2021).

The study aimed to determine the thermal resistance of Escherichia coli O157:H7,

Salmonella enterica, and Listeria monocytogenes in young coconut liquid endosperm.

Acid adaptation was conducted by cultivating cells in a gradually acidifying nutrient

broth supplemented with 1% glucose. The results showed that acid adaptation had

varying effects on the pathogens' subsequent resistance. The non-adapted E. coli

O157:H7 showed the greatest resistance, with a D55 °C of 23.20 minutes. However, acid

adaptation increased the D55 °C values of S. enterica and L. monocytogenes from 8.76 to

10.55 minutes and 7.47 to 18.09 minutes, respectively. The non-adapted E. coli

O157:H7's D55 °C was used to establish a pasteurization process schedule with an order

of lethality equal to 5-logarithmic reduction. Sensory evaluation revealed no significant

differences in acceptability, color, aroma, coconut flavor, and freshness characteristics

between non-pasteurized and pasteurized liquid endosperms. The study's results could be

used to establish and validate thermal process schedules for young coconut liquid

endosperm beverages (Gabriel & Arellano, 2016).

The study examined the growth kinetic parameters of Listeria monocytogenes

1/2c and 4b strains in coconut water, subjected to low and high contamination levels and

different storage temperatures. The pathogen proliferated in all conditions except for low

contamination stored at 4°C. Despite not growing at 4°C, the pathogen was detectable

throughout the storage period, which lasted almost 400 hours. The growth lag ranged

from 0.0 to 68.3 hours, and the growth rates ranged from 0.05 to 0.48 log CFU/h. Both

storage temperature and contamination level significantly affected the growth parameters.
 20

Sanitary risk times (SRT) were determined using the microbiological shelf life (SL) of

coconut water, emphasizing the importance of good hygienic and manufacturing

practices for such a vulnerable commodity (Aba & Gelido, 2021).

The results were similar to those found by Maifreni et al. (2017), Wislon et al.

(2015) and Warke et al. (2000). The high incidence of coliforms in these studies was

mainly associated with poor hygienic practices by the handling personnel. The high

incidence of indicator organisms in ice cream has been highly associated statistically with

high counts in the same product (Wilson et al. 2015). The psycho trophic counts were

high which implies that the possibility of spoilage is high as they are the potential

spoilage organisms in frozen food products the presence of faecal coliforms in some

samples implies that hygienic and sanitation practices need to be improved to ensure

safety of the ice creams.

The survival of Escherichia coli O157:H7 strains in both frozen foods and

trypticase soy broth (TSB) was investigated following cold shocking at 10 degrees C for

1.5 h. Using both trypticase soy agar (TSA) and violet red bile agar (VRBA) as recovery

media, it was demonstrated that survival levels between cold shocked (CS) and non-cold

shocked (NS) E. coli in ground beef or pork were not significantly different (P < or =

0.05). In contrast, cold shocking E. coli in either milk, whole egg or sausage resulted in a

significant (P < or = 0.05) enhancement in survival. For milk, survival levels of CS E.

coli, by 28 days of frozen storage, were 1.89 and 1.66 log10 CFU/ml higher on TSA and

VRBA, respectively, when compared to NS cells. In egg these values were 0.64 and 1.31,

while in sausage, values of 0.74 and 1.19 were obtained. In TSB (pH 7) survival of CS E.

coli for some strains was about 3 log10 CFU/ml higher when compared to NS cells.
 21

Acidification of TSB (pH 5), however, appeared to negate the protective effects of the

cold shock treatment. In milk, increasing the differential between the growth and cold

shock temperatures resulted in higher numbers of survivors. In this regard the growth-

cold shock temperature protocol giving optimum protection was 37-10 degrees C. In

contrast, growth of E. coli at 20 degrees C followed by cold shocking at 10 degrees C did

not result in any significant freeze protection. In addition, increased protection due to

cold shocking was correlated with the appearance of a novel protein appearing at pH 4.8

following isoelectric focusing analysis, thus demonstrating an alteration of protein

synthesis (Blank & Bollman, 2017).

Escherichia coli

The presence of Escherichia coli (E. coli) in food products, particularly in

beverages like coconut water, poses significant public health concerns. While certain E.

coli strains are commensal organisms in the human gastrointestinal tract, others are

pathogenic and can cause severe gastrointestinal illnesses. The detection of E. coli in

food products serves as an indicator of fecal contamination and potential exposure to

harmful pathogens. Understanding the prevalence, survival mechanisms, and virulence

factors of E. coli in food matrices is crucial for developing effective food safety protocols

and ensuring consumer health.

Tournas, Heeres, and Burgess (2006) conducted a comprehensive analysis of

microbial contamination in commercially available fruit juices and fruit salads. Their

research revealed the presence of Escherichia coli, along with significant levels of yeasts

and molds, particularly in unpasteurized and freshly prepared products. The study
 22

emphasized that microbial contamination was most prevalent in samples that had been

inadequately handled, stored at improper temperatures, or prepared in unsanitary

environments. These conditions were found to favor the proliferation of pathogenic and

spoilage microorganisms, thereby posing a serious public health risk. Their findings

underline the vulnerability of street-vended beverages, such as buko juice, to microbial

infiltration—especially when proper food safety practices are not observed. The presence

of E. coli in these juices is indicative of fecal contamination and may suggest poor

hygiene in food handling, water quality issues, or contamination during processing.

In 2012, a study was conducted by Laissa Arryanne M. Sim and Ma. Luluvilla F.

Victoria from College of Arts and Sciences, West Visayas State University. They studied

about “Microbial Assesment of Buko Juice Sold Near WVSU Cooperative”. They

collected five samples of buko juice prepared and collected at the same day. They serially

diluted the buko juice samples and spread-plate them in triplicates on the surface of

potato dextrose agar, nutrient agar, and eosin methylene agar plates. They had also

assessed the pH and brix of the samples. The result of yeast and mold count (YMC),

standard plate count (SPC), and coliform count present in different buko juice sample

described the standards of ICMF for drinks and physiochemical characteristics of the

different buko juice sample. In the first test, which was the frequency of the occurrence

of microbes assessed in freshly prepared buko juice samples, the SPC had the highest

frequency, while the YMC and coliform count had the same frequency. As to the

frequency of occurrence of microbes assessed in nearly sold out buko juice samples, the

SPC and YMC had the highest frequency, while the coliform count remained the lowest.

In the second test, which was the microbial count of different microbes assessed in
 23

freshly prepared buko juice samples, the samples exceeded the ICMFS level, which was

the same result in the nearly sold out buko juice samples. In the third test, which were the

physiochemical characteristics of the freshly prepared buko juice samples and the nearly

sold-out buko juice samples, the pH level of the freshly prepared buko samples and

nearly sold-out buko juice samples were within the standard pH. The brix of the freshly

prepared buko juice samples and the nearly sold-out buko juice samples were also within

the standard brix.

This project aimed to evaluate the physicochemical properties of coconut water,

optimize process parameters for preservation, and conduct shelf-life studies of treated and

processed coconut water. The study focused on estimating the nutrition content of fresh

coconut water, including carbohydrate and protein content, and assessing various

physicochemical properties such as TSS, pH, titrable acidity, color, and acidity. 23

treatments were selected based on literature and preliminary experiments, including

clarification, addition of preservatives, and carbonation. The physicochemical properties

of treated coconut water showed no significant difference among samples. The

optimization of processed variables for preservation was done through microbial and

sensory analysis. Out of the 23 treatments, four (carbonated and non-carbonated samples

of T12 and T13) were optimized and subjected to 45-day storage studies under

refrigerated conditions. All samples were found to have a shelf life of one month under

refrigerated conditions (Silpa, 2024).

This study investigates the microbial quality of street-vended foods and the

factors causing contamination. Interviews were conducted with 110 street vendors to
 24

gather data on their hygiene practices. Standard methods were used to enumerate total

bacterial counts and identify Staphylococcus aureus and Escherichia coli. 173 menu

items were examined, and most foods had acceptable microbial quality. However, buko

juices, fruit salads, burger buns with spaghetti, and pansit with pork had unacceptable

levels of contamination. S. aureus was detected in 104 food samples (60.1%) and E. coli

in 39.9%. Time and temperature abuse, exposure to flies, and poor hygiene practices

during preparation and serving were identified as risk factors for contamination. Vendors

should receive education and training on food hygiene to improve the safety of street

foods in Ozamiz City and enhance consumer safety (Canini & Mediana, 2019).

The decimal reduction times (D values) of Escherichia coli were established in a

young coconut endosperm beverage, a famous local drink in the Philippines and in many

tropical countries. Artificially inoculated cells were heated to 60, 70 and 80C at various

heating times prior to survivor enumeration by surface plating onto pre-solidified Eosine

Methylene Blue Agar. Results showed that the surviving populations significantly

(P0.05) decreased with increasing exposure time and temperature. The calculated D

values ranged from 0.26 ± 0.01 to 0.56 ± 0.08 min. Validation of the results by

establishing the thermal resistance of other E. coli isolates in the coconut beverage

medium was recommended (Gabriel & Cruz, 2023).

This present study of Joan Berry et al. (2014), entitled “Evaluation of The

Sensory Preference and Microbiological Properties of Street Vended Ice Cream” in

Manila, Philippines. The study used three different ice cream variants that were evaluated

by 100 college students and then were conducted to a microbiological test. The three

different ice cream variants were chocolate-flavored, taro-flavored, and cheese-flavored

ice creams. Of the three different samples tested, cheese-flavored street-vended ice cream

showed the highest rate in the overall acceptability in terms of taste, appearance, and

texture. In all three samples, Enterobactergergovaie, which is known to cause

opportunistic infection amongst immune compromised individuals, was found to be

present. Isolation of these organisms in food consumed by people can pose the need for

compliance of proper handling techniques during preparation and selling of street-vended

monitoring and risk assessment for the street-vended products, such as ice cream, to

prevent contamination.

Studies describing the survival of Escherichia coli in foods, more often than not

use the O157:H7 serovar as the target organism. Whilst E. coli O157:H7 is undoubtedly

the predominant agent of concern for foodborne disease caused by enterohaemorrhagic

E. coli (EHEC), a consequence of this concern is the commonly held view that this one

serovar is 'atypical' in its response to stress conditions and therefore better able to survive

adverse environments. Many of the studies published do not make comparisons with

other E. coli (either commensal organisms or other pathogenic types) or other members

of the Enterobacteriaceae, that would justify this view. Nevertheless, there has been a

great deal of valuable data and information generated describing the fate of E. coli

O157:H7 in a range of foods stored under various conditions. In many respects, the

results of these studies are not surprising considering the survivability of other closely

related pathogens, such as Shigella spp. This ability to survive in foods for long periods

of time confirms the need for reliable control measures where contamination is possible

or likely, e.g. proper handling and thorough cooking of beefburgers. The factors that may

influence survival in different foods are described, with the intention of providing an
 26

insight in this area of food safety. Key considerations for carrying out survival studies are

identified, with particular reference to methodologies used (McClure, 2021).

Ahmed et al. (2009) conducted a comprehensive analysis of 114 freshly prepared

fruit juice samples from local markets in Dhaka City to assess their microbiological

quality. The study revealed that 99% of the samples were contaminated with coliforms

and Escherichia coli, indicating significant microbial contamination. Additionally, other

pathogenic bacteria such as Bacillus cereus (64.91%), Staphylococcus aureus (6.14%),

Salmonella spp. (7.89%), and Streptococcus spp. (5.26%) were detected. The total viable

bacterial counts ranged from 3.00×10² to 9.60×10⁸ CFU/mL, and fungal counts ranged

from 1.00×10² to 8.05×10⁴ CFU/mL. These findings underscore the unhygienic

conditions under which these juices were prepared and sold, posing potential health risks

to consumers. The study emphasizes the need for improved sanitary practices in the

preparation and vending of fruit juices to ensure consumer safety.