Analysed samples consist of 50 free saled 20 covered fruit juices and 5 water samples used in the fruit juices produced in the open air. As a result of bacteriologic analysis total bacteria amount was found as 2.7x 10 5 /mL in free saled fruit juices and 1.1 x 103/ mL in packaged ones. Total bacteria amount in water samples used in the preparation of free saled fruit juices was determined as 2 x 105 mL. In free saled fruit juices scattered to BA. total bacteria amount was found as 2.1 x 105 / mL. in packaged fruit juices as 2.1 x 105/ mL and in water samples used in the preparation as 1.8 x 103 / mL. Total coliform bacteria amount in free saled. Fruit juices was found as 5.1 x 104 /mL and in packaged ones as 11/ mL and in water samples used in the preparation of free saled fruit juices as 1.6 x 103 / mL. As a result of mycologic analysis. 70 mould strain were isolated and identified. 2 of the strains belongs to zygomycetes. 11 strains belong to ascomycetes 57 of them belong to deutromycetes 12 of the identified mould belong to Aureobasidium pullulans, 14 strains belong to trichoderma, 13 of them belong to aspergillus, 20 strains penicillium and 5 strains fusarium and 6 of them belong to other species. In 58% of free saled juices eggs and larvas developed and it was detected that matured flies are Drosophila melanogaster.
As a consequence, it was determined that microbiologic pollution increased at the end of shelf-life of packaged fruit juices so they shouldn’t be drunk by this time, free saled fruit juices contain pollution which threaten public health and no attention was given to hygienic rules in the preparation of these fruit juices.
Keywords : Orange juices, lemon juice, microbial contamination, mould, yeast, parasite egg