Kombucha Production in Uganda: Quality Aspects and Compliance With Standards
<p>Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits. However, there has been little research into the quality and safety of commercially produced Kombuc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2023-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19880 |
| _version_ | 1797432608076857344 |
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| author | Rehema Meeme Ivan Muzira Mukisa Robert Mugabi |
| author_facet | Rehema Meeme Ivan Muzira Mukisa Robert Mugabi |
| author_sort | Rehema Meeme |
| collection | DOAJ |
| description | <p>Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits. However, there has been little research into the quality and safety of commercially produced Kombucha in Uganda. This study evaluated the quality and safety of certified (n = 27) and uncertified (n = 16) Kombucha on the market. It also assessed the knowledge and practices of Kombucha processors with certified (n = 4) and uncertified (n = 4) products in Uganda. A HACCP plan for Kombucha processing was also developed and validated with one processor. All products passed the Kombucha requirements for Staphylococcus aureus, Escherichia coli, Salmonella spp., and heavy metals (lead, arsenic, mercury, and cadmium). However, 60.47% of the products did not meet the quality and safety specifications for Kombucha failing to meet the acidity (n = 3), alcohol content (n = 14), and yeasts and molds (n = 15). The majority of the processors (n = 6) had very good scores (> 75%) for knowledge and practices related to food safety but did not know the importance of sanitizing equipment. Half of the processors did not know about HACCP, its prerequisites, and the Kombucha specification. Four processors did not use objective methods to test product readiness. Half of the processors did not follow the Kombucha specification and had no HACCP plan. A HACCP plan with three CCPs and five CPs was developed and validated. This study, therefore, informs Kombucha processors and regulators on the safety and quality of Kombucha on the market and the importance of HACCP plan development and implementation in achieving product quality.</p> |
| first_indexed | 2024-03-09T10:04:03Z |
| format | Article |
| id | doaj.art-01c2b96779844a2fb27311653cbc890f |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:03Z |
| publishDate | 2023-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-01c2b96779844a2fb27311653cbc890f2023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2023-12-015214516510.33512/fsj.v5i2.1988010710Kombucha Production in Uganda: Quality Aspects and Compliance With StandardsRehema Meeme0Ivan Muzira Mukisa1Robert Mugabi2Food and Agriculture Division, Standards Department, Uganda National Bureau of StandardsDepartment of Food Technology and Nutrition, Makerere UniversityDepartment of Food Technology and Nutrition, Makerere University<p>Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits. However, there has been little research into the quality and safety of commercially produced Kombucha in Uganda. This study evaluated the quality and safety of certified (n = 27) and uncertified (n = 16) Kombucha on the market. It also assessed the knowledge and practices of Kombucha processors with certified (n = 4) and uncertified (n = 4) products in Uganda. A HACCP plan for Kombucha processing was also developed and validated with one processor. All products passed the Kombucha requirements for Staphylococcus aureus, Escherichia coli, Salmonella spp., and heavy metals (lead, arsenic, mercury, and cadmium). However, 60.47% of the products did not meet the quality and safety specifications for Kombucha failing to meet the acidity (n = 3), alcohol content (n = 14), and yeasts and molds (n = 15). The majority of the processors (n = 6) had very good scores (> 75%) for knowledge and practices related to food safety but did not know the importance of sanitizing equipment. Half of the processors did not know about HACCP, its prerequisites, and the Kombucha specification. Four processors did not use objective methods to test product readiness. Half of the processors did not follow the Kombucha specification and had no HACCP plan. A HACCP plan with three CCPs and five CPs was developed and validated. This study, therefore, informs Kombucha processors and regulators on the safety and quality of Kombucha on the market and the importance of HACCP plan development and implementation in achieving product quality.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/19880kombucha, standards, haccp, food safety, quality |
| spellingShingle | Rehema Meeme Ivan Muzira Mukisa Robert Mugabi Kombucha Production in Uganda: Quality Aspects and Compliance With Standards Food ScienTech Journal kombucha, standards, haccp, food safety, quality |
| title | Kombucha Production in Uganda: Quality Aspects and Compliance With Standards |
| title_full | Kombucha Production in Uganda: Quality Aspects and Compliance With Standards |
| title_fullStr | Kombucha Production in Uganda: Quality Aspects and Compliance With Standards |
| title_full_unstemmed | Kombucha Production in Uganda: Quality Aspects and Compliance With Standards |
| title_short | Kombucha Production in Uganda: Quality Aspects and Compliance With Standards |
| title_sort | kombucha production in uganda quality aspects and compliance with standards |
| topic | kombucha, standards, haccp, food safety, quality |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19880 |
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