The effect of chemical treatments on the pH & microbial flora of cassava residues during storage

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dc.creatorThaísa Anders Carvalho SOUZA
dc.creatorManoel SOARES JÚNIOR
dc.creatorMaria Raquel Hidalgo CAMPOS
dc.creatorThaynara Stella Carvalho SOUZA
dc.creatorLívia Cunha BANDEIRA
dc.date2013
dc.date.accessioned2026-07-07T04:21:08Z
dc.descriptionCassava starch factories produce residues that can be commercialized as food ingredients. The objective of this study was to evaluate the microbiological safety of cassava peel and bagasse during storage, with and without chemical treatment. The bagasse was acidified with lactic acid, and the peel was immersed in a sodium hypochlorite solution. The microbiological analyses were carried out for 72 h after harvest. All of the samples showed the absence of pathogenic microorganisms, and the acidification and sanitization were effective in controlling total coliforms. Cassava bagasse and peel samples can be considered safe for consumption by humans as ingredients for other food products.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940117011
dc.identifier.urihttp://hdl.handle.net/123456789/458773
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.33
dc.subjectAgrociencias
dc.titleThe effect of chemical treatments on the pH & microbial flora of cassava residues during storage
dc.typeartículo científico

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