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The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of the produce reduced as the concentration of the derived preservatives increased. Both pH and sugar level used had inhibitive effect on the test organism. The result revealed that the use of pH and sugar level as hurdles should be encouraged in processing food products.

Effect of pH and Sugar Level on Heat Resistance of Escherichia coli in Sweet Orange Juice (Citrius Sinensis)