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

Detalhes bibliográficos
Autor(a) principal: Souza,Thaísa Anders Carvalho
Data de Publicação: 2013
Outros Autores: Soares Júnior,Manoel, Campos,Maria Raquel Hidalgo, Souza,Thaynara Stella Carvalho, Bandeira,Lívia Cunha
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300011
Resumo: Cassava 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.
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spelling The effect of chemical treatments on the pH & microbial flora of cassava residues during storageManihot esculenta CrantzmicrobiologyresiduesCassava 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300011Food Science and Technology v.33 n.3 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000070info:eu-repo/semantics/openAccessSouza,Thaísa Anders CarvalhoSoares Júnior,ManoelCampos,Maria Raquel HidalgoSouza,Thaynara Stella CarvalhoBandeira,Lívia Cunhaeng2013-10-08T00:00:00Zoai:scielo:S0101-20612013000300011Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-10-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
title The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
spellingShingle The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
Souza,Thaísa Anders Carvalho
Manihot esculenta Crantz
microbiology
residues
title_short The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
title_full The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
title_fullStr The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
title_full_unstemmed The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
title_sort The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
author Souza,Thaísa Anders Carvalho
author_facet Souza,Thaísa Anders Carvalho
Soares Júnior,Manoel
Campos,Maria Raquel Hidalgo
Souza,Thaynara Stella Carvalho
Bandeira,Lívia Cunha
author_role author
author2 Soares Júnior,Manoel
Campos,Maria Raquel Hidalgo
Souza,Thaynara Stella Carvalho
Bandeira,Lívia Cunha
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Souza,Thaísa Anders Carvalho
Soares Júnior,Manoel
Campos,Maria Raquel Hidalgo
Souza,Thaynara Stella Carvalho
Bandeira,Lívia Cunha
dc.subject.por.fl_str_mv Manihot esculenta Crantz
microbiology
residues
topic Manihot esculenta Crantz
microbiology
residues
description Cassava 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000070
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 n.3 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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