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 log10 cfu mL-1 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 log10 cfu mL-1 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.

https://dx.doi.org/10.3923/jftech.2013.38.43

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https://dx.doi.org/10.3923/jftech.2013.38.43

Banana

Bananas; Juice; Microbiological; Bacterial Counts

Africa; East Africa

Rwanda

Journal of Food Technology