Microbial Quality of Ready-to-Drink Juice brands sold in the Kenyan Market

Abstract

Preservation of the juice is achieved mainly through canning, freezing or addition of microbial inhibitors, which include ascorbic acid, benzoic acid or their salts. In addition to the juice or their concentrates, acids, natural or artificial flavours and colours may also added. The ready-to-drink juices available in Kenya market are normally artificial flavours and colours may also added. The ready-to-drink juices available in Kenyan market are normally artificially made using a blend of colour, flavour and pH to simulate natural tastes and conditions. However, the safety of these juices has been a subject of debat in the recent past. Due to proliferation of the manufacturing industries and distribution points, their microbial quality is of concern as these products are highly consumed by children in urban areas in Kenya