Assessing the compliance of kombucha beverage to Uganda national standards

Abstract

Kombucha, a popular fermented beverage in Uganda, has been embraced for its perceived nutritional and health benefits, despite limited scientific evidence supporting these claims. This study aimed to assess the compliance of Kombucha processing with national standards and therefore the quality of Kombucha products available in the Ugandan market was evaluated. Thirty randomly collected sample product brands from wholesale shops, retail stores, and supermarkets portioned into alcoholic Kombucha (n=21) and non- alcoholic Kombucha (n=9) were analyzed for microbiological, chemical, and physical labeling characteristics. The certification status of each brand was verified against Uganda National Bureau of Standards (UNBS) Quality distinctive mark and presence on the list of registered manufacturers. A descriptive survey consisting of structured questionnaires, interviews, observations, and inspections was utilized to obtain quantitative data in order to find any gaps in the application of the US 2037:2019 Kombucha specification. Regression analysis was used to analyze only the independent variables (p<0.05) that showed bivariate correlation in order to investigate the relationship between industry quality management factors, such as material inputs, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP),human elements and methods, equipment technology, training, employee satisfaction, and customer satisfaction, and product quality. Microbiological analysis revealed that all 30 brands met the requirements for Staphylococcus aureus, Escherichia coli, and Salmonella spp. The descriptive data for the non-alcoholic Kombucha, when subjected to a t-test, indicated a significant difference (p<0.05) in the test parameters of acidity (acetic acid and lactic acid),alcohol content, yeasts and moulds, suggesting that the product differed from the UNBS requirements. In contrast alcoholic Kombucha t-test revealed that only lactic acid content and alcohol content did not have a significant difference (p> 0.05) implying they were meeting the UNBS specification. The PlanDo-Check-Act (PDCA) cycle was used to create a standardization framework for Kombucha drinks by comparing current practices with ISO 22000 standards. Experts in the field who demonstrated its applicability and effectiveness for ongoing improvement within the Kombucha business validated the framework. Overall, this study shows that Ugandan Kombucha manufacturers do not adhere to national regulatory standards, which raises serious concerns about consumer food safety. To get substandard and noncompliant products off the Ugandan market, the regulatory body should step up its efforts to enforce the market.