The microbial and physico-chemical quality of our commercially produced non-alcoholic beverages-Ginger beer, Soya milk, Soborodo drink and kunun-zaki-were investigated. The organisms isolated included lactic acid bacteria like Lactobacillus, Streptococcus and Leuconostoc. Other bacterial isolates were Staphylococcus, Bacillus and Pseudomonas while the fungi were Penicillium, Aspergillus, Trichoderma, Candida and Saccharomyces. Studies were also carried out on the sensory evaluation and shelf-stability during storage. A combination of pasteurization and refrigeration was found most suitable for prolonged shelf life and consumer acceptability. Chemical analysis showed that the major food components were retained, though some toxic elements were detected like Cadmium and-Chromium even above the permissible levels.