~ 66 ~ ISSN Print: 2394-7500 ISSN Online: 2394-5869 IJAR 2015; 1(6): 66-70 www.allresearchjournal.com Received: 17-03-2015 Accepted: 24-04-2015 Owabumoye Babatunde John Department of Microbiology, Faculty of Science, Ekiti State University, Ekiti State Nigeria. Osuntokun Oludare Temitope Department of Microbiology, Faculty of Science, Adekunle Ajasin University, Akungba Akoko, P.M.B 001, Ondo state, Nigeria. Correspondence: Osuntokun Oludare Temitope Department of Microbiology, Faculty of Science, Adekunle Ajasin University, Akungba Akoko, P.M.B 001, Ondo state, Nigeria. Evaluation of the viability and survival rates of some selected pathogens on artificially inoculated fruit juice in Iwaro & Ikare Akoko market store, Ondo state, Nigeria Owabumoye Babatunde John and Osuntokun Oludare Temitope Abstract Artificially inoculated fruit juice is a very viable profit making sole business in Nigeria, the product is locally available in all market in different parts of the country, especially in Ondo state, using Ikare and Iwaro Akoko market, as the focal point of this present study. Fifty (50) samples of the inoculated fruit juice were purchase from the market in Iwaro and Ikare Akoko, Ondo State. The test organisms used for this research work are Staphylococcus aureus (ATCC) 25923, Salmonella spp (ATCC) 43971, and Escherichia coli 0157:H7 (ATCC) 27325, Pseudomonas aeruginosa (ATCC) 9027 and Aspergillus flavus (ATCC) 9804, 83435. Sterility test and survival rate of the test organisms were carefully carried out into the inoculated fruit juice which were purchase from the two market. It was observed that the survival rate of Staphylococcus aureus (ATCC) 25923, Pseudomonas aeruginosa (ATCC) 9027, Escherichia coli 0157:H7 (ATCC) 27325, Salmonella spp (ATCC) 43971 and Aspergillus flavus (ATCC) 9804, 83435 were conspicuously very high, Staphylococcus aureus(ATCC) 25923 were completely inhibited within ten(10) hours contact time and none of these microbes were viable for a period of hundred (100) hours in the fruit juices with preservatives except Aspergillus flavus (ATCC) 9804, 83435. It was also observed that the viability of of Aspergillus flavus (ATCC) 9804, 83435 may be due to presence of spores formation within the inoculated fruit juice. The purpose of this present study is to investigate the viability and survival rates of the microorganism in artificially inoculated fruit juice in Iwaro and Ikare market of Ondo state, Nigeria Keywords: Sterility test, Survival rates, Artificially Inoculated fruit juice, 1. Introduction The conversion of fruits into juice was originally developed as a method for making use of supplies surplus to the fresh fruits market, but, while it still fulfils this function, juice production is now firmly established in its own right. A fresh juice may be defined as the liquid expressed by pressure or mechanical means from the edible portion of the fruit. It will frequently by turbid, containing cellular components in colloidal suspension with variable amount of finely divided tissue. It may also contain only or waxy and carotene pigments derived from the skin of the fruit. Some juices, for example orange juice, are consumed in their naturally state [8, 11, 2] . All types of juice are inherently unstable; they rapidly undergo microbiological attack by organism already present on the fruit or gaining access to the produce during processing; they are also subjected to enzymic and non-enzymic changes. Micro-organisms are present in the air, in dust, soil, sewage and on the hands and other parts of the body. They are so widely distributed that their presence in or on food is inevitable unless special steps are taken to kill them. If food is to be kept in good condition for any length of time, it is essential that the growth of micro-organisms be prevented. This can be done either by killing them and then storing the food in conditions where further infection is impossible or by creating an environment, which slows, down or stops their growth [2, 10, 15, 23] . Juices are often consumed for their perceived health benefits. For example, orange juice is rich in vitamin C, folic acid, potassium, is an excellent source of bioavailable antioxidant phytochemicals [12] and significantly improves blood lipid profiles in people International Journal of Applied Research 2015; 1(6): 66-70