@article{MAKHILLJFT20131128315,
    title = {Quality Assessment of Banana Juice and Beer in Rwanda},
    journal = {Journal of Food Technology},
    volume = {11},
    number = {2},
    pages = {38-43},
    year = {2013},
    issn = {1684-8462},
    doi = {jftech.2013.38.43},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2013.38.43},
    author = {Emily,Immaculate and},
    keywords = {Banana beer,juice,microbiological,physico-chemical,coliforms,bacterial counts},
    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.}
    }