A REVIEW ON THE SAFETY AND QUALITY ISSUES ASSOCIATED WITH TRADITIONAL BEVERAGES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
The purpose of this review to provide an updated review on the safety and quality issues related to traditional beverages (TBs) namely Kunu zaki (KZ) and Zobo (Sorrel) drink (ZD). Recent findings have shown that Ochratoxin A has been detected in KZ, and Bacillus species were detected in ZD. However, Addition of DaniellinTM to KZ can reduce Ochratoxin A to a minimum level, and boiling and subsequent chilling at 4-5 °C of ZD can eliminate the Bacillus species. Hence safety and quality of beverages are the public health importance and have a profound impact on the economy of the society. TBs, such as KZ and ZD, are gaining acceptance in Nigeria and in many parts of the globe due to their affordability. Most people consume the TBs for nourishment, quenching thirst, especially in homes, restaurants, schools, tertiary institutions and joints where all sorts of soft drinks are sold. Therefore, the safety and quality of these home-based beverages is the great importance to the public health because the majority of the populace has direct access to them, but their production is not directly monitored by the government agency controlling the production and distribution of foods. This review aims to detail past, current and future studies and assessments for ascertaining the safety and quality of TBs, including processing, microbial and chemical methods and examinations. Production method standardization should lead to better production of safe and quality TBs to ensure the safety of public health.
Authors and Affiliations
Sirajo Mohammed Funtua, Balen Dlawar Mirza Agha
Keywords
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