Scientists from the University of Valencia in Spain have analysed fresh orange juice squeezed by machines in catering establishments. They have confirmed that 43% of samples exceeded the acceptable enterobacteriaceae levels laid down by legislation. The researchers recommend that oranges are handled correctly, that juicers are washed properly and that the orange juice is served immediately rather than being stored in metal jugs.
According to the data published in the Food Control Journal, the presence of Staphylococcus aureus and the Salmonella species was found in 1% and 0.5% of samples respectively.
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According to the data published in the Food Control Journal, the presence of Staphylococcus aureus and the Salmonella species was found in 1% and 0.5% of samples respectively.
Click "source" to read the entire article.
