Good Manufacturing Practices (GMP) during the Production of Mango Juice and Mango Pulp

Abstract

ABSTRACTFifty five sample (40 sample from juices and 15 swab)collected from juices company in Cairo that wereexamined during the application of Good ManufacturingPractices (GMP) of mango juices and mango pulp includedswabs of the food handlers, equipment and walls. The aerobictotal count was 3x103 cfu from wall, 5x103 cfu from food handlersand was 5x104 from equipment coliform count was 3x103 fromwall, 2x103 cfu from food handler and 5x105 from equipmentwhile mold and yeast was 5 x 105 from walls, 3 x 104 from foodhandlers and 5x104 from equipment. After application of thosepractices, the samples from mango juices and mango pulpbecame safe and free from pathogenic microorganisms. Also,theresults show the final products were safe.