Emily  Ouma, Immaculate  Kanyana, Piet Van  Asten, 
    Quality Assessment of Banana Juice and Beer in Rwanda,
    Journal of Food Technology,
    Volume 11,Issue 2,
    2013,
    Pages 38-43,
    ISSN 1684-8462,
    jftech.2013.38.43,
    (https://makhillpublications.co/view-article.php?doi=jftech.2013.38.43)
    Abstract: Banana juice and beer samples were collected at different 
  points along the processing and marketing chain from four localities in Rwanda 
  and analyzed for microbiological and physico-chemical quality by adapting a 
  Hazard Analysis and Critical Control Points (HACCP) methodology. The results 
  showed high total bacterial counts of 9.02-9.86 log<SUB>10</SUB> cfu mL<SUP>-1</SUP> 
  with yeast and moulds as well as lactic acid bacteria being the predominant 
  microbes. Coliform counts were high in artisanal processed banana beer, 7.65-8.11 
  log<SUB>10</SUB> cfu mL<SUP>-1</SUP> but were low or undetected in semi-industrial 
  processed beer samples. The presence of coliforms in the artisanal processed 
  banana beer indicated post-fermentation contamination. High total bacteria and 
  coliform counts were associated with samples from artisanal processors, those 
  drawn from plastic non-food grade containers and diluted with water indicating 
  these as potential critical points for microbial ingress.
    Keywords: Banana beer;juice;microbiological;physico-chemical;coliforms;bacterial counts