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 :)