Quality Control of Juices Produced in Democratic Republic of Congo and Marketed in Lubumbashi

Abstract

The consumption of juice has increased sharply in recent years in Lubumbashi. The objective of this study was to determine the standards applicable to the types of juice for domestic consumption in Lubumbashi. A descriptive cross-sectional study on quality control (QC) of ten brands of juice selected from around thirty listed on the Lubumbashi markets focused on the determination of different physico-chemical and microbiological parameters. Physical analysis of the juices was carried out in the laboratory of the Congolese Office of Control (OCC) in February 2019. It appears that five samples, or 25%, have a density lower than the ISO 9001 standard. All the samples have a Brix Degree in accordance with French standards applicable by the Congolese control office. The chemical analysis shows that 4 samples, or 20%, have a pH < 4, therefore higher than the prescribed standards. As for the titratable acidity and the formaldehyde index, all the samples have values within normal limits. On the other hand, the glucose level of all the samples is abnormally high (≥40 g/L). The sucrose level of 50% of the samples is normal (≥80 g/L). Microbiological analysis revealed that certain juices were without preservatives and harbored aerobic mesophilic germs (10%), lactic bacteria (20%) yeasts and molds (10%). It is urgent that the public authorities bring all the producers to respect the standards in order to protect the health of the populations.