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© The Author(s) 2014. Published by Science and Education Publishing. Table 2. Number of microorganisms isolated on the raw materials used in the production of Soy-kununzaki Raw Material TVC (CFU/ml) CFC MYC Soybeans 1.26x103 1.58x104 1.00x101 Millet 1.68x103 2.98x103 6.20x103 Ginger 4.18x104 2.21x103 Black pepper 1.43x103 2.72x104 1.10x103 Cinnamon 1.01x103 4.42x103 Clove 5.36x104 Values of three counts recorded as mean, TVC = Total Viable Count, CFC = Coliform Count. MYC = Mold and Yeast Danbaba Nahemiah et al. Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria. American Journal of Food Science and Technology, 2014, Vol. 2, No. 6, 196-202. doi:10.12691/ajfst-2-6-5 © The Author(s) 2014. Published by Science and Education Publishing.