The effect of two chlorine sanitizants, at different pH, in reducing microbial counts from cassava fresh-cut was evaluated. The roots were harvested in the rural zone of Pelotas-RS. After harvest, they were selected, washed and submited to the following treatments: 1) without washing; 2) washing with distiled water; 3) imersing in 100mg L-1 dichlorine s. triazinatrione dihidrate during 10 minutes; 4) imersing in 200mg L-1 dichlorine s. triazinatrione dihidrate during 10 minutes; 5) imersing in 100mg L-1 sodium hipochloride during 15 minutes; 6) imersing in 200mg L-1 sodium hipochloride during 15 minutes; 7) imersing in 100mg L-1 sodium hipochloride pH 6.0 during 15 minutes; 8) imersing in 200mg L-1 sodium hipochloride pH 6.0 during 15 minutes. The roots were analysed before and 15 minutes after the treatments application. The following microbial counts were carried out: mesophilic, psicrotrophic, lactic, total coliforms, fecal coliforms and molds and yeasts. Among the treatments without adjustment of the pH of solution, the one that used washing with water reduced the lactic bacterias counts in 1 logaritmic cicle. However, the solutions with pH adjusted to 6.0 reduced the mesophilic counts in 3 logaritmic cicles and the psicrotrophic, lactic and molds and yeasts counts in 2 logaritmic cicle, with elimination of total and fecal coliforms after 15 minutes in sanitizant solution. The use of sodium hipochloride, without adjustment of the pH reduced the microbial counts of total and fecal coliforms. When it was employed dichlorine s. triazinatrione dihidrate (Sumaveg®), the results were similar to those obtained with sodium hipochloride without adjustment of the pH. The biggest redutions of microbial counts, with elimination of the total and fecal coliforms were obtained when it was used 100 or 200 mg L-1, sodium hipochloride with pH adjusted to 6,0 and exposition time of 15 minutes.
minimally processed foods; sanitizants; food safety
