Coliform Standard for Peeled Cassava

Hi everyone!

I am currently working on a company that export peeled and grated cassava (raw). We are using series of chlorination to reduce the microbial load of the cassava.

The problem is, there are times which i think chlorination is not enough to reduce the coliform count of the cassava at the same time, we are using 100 cfu/g as our coliform standard (since it is the only standard that is available i think).

The question is; 1)Is there any other coliform standard available for raw cassava (peeled and grated) other than 100 cfu/g?  2) Can anyone suggest a convenient procedure which will also reduce the microbial load of cassava aside from chlorination?

Thank you in advance :) 

Hi everyone!

 

I am currently working on a company that export peeled and grated cassava (raw). We are using series of chlorination to reduce the microbial load of the cassava.

 

The problem is, there are times which i think chlorination is not enough to reduce the coliform count of the cassava at the same time, we are using 100 cfu/g as our coliform standard (since it is the only standard that is available i think).

 

The question is; 1)Is there any other coliform standard available for raw cassava (peeled and grated) other than 100 cfu/g?  2) Can anyone suggest a convenient procedure which will also reduce the microbial load of cassava aside from chlorination?

 

Thank you in advance :) 

Hi rizza asilo,

Likely, and maybe "Greener" alternatives are among the various treatment chemicals recommended in various threads here for vegetables and fruits. But i anticipate that all of them are more expensive than chlorination. Some examples -

http://www.ifsqn.com...uct/#entry94563

Thanks Charles. 

The article helped me a lot. Maybe we really need to re-define our process.