Further studies on microbiological quality of cashewnut (Anacardium occidentale).

Krishnaswamy, M. A. and Parthasarathy, N. and Patel, J. D. and Nair, K. K. S. (1973) Further studies on microbiological quality of cashewnut (Anacardium occidentale). Journal of Food Science and Technology, 10 (1). 24-26, 10 ref.. ISSN 0022-1155

PDF Journal of Food Science and Technology, India, Volume-10(1 (1973) 24-26.pdf - Published Version Restricted to Registered users only Download (92kB)

Abstract

The incidence of microorganisms on cashew nuts at different stages of processing in 7 different cashew processing units in the Tamilnadu area has been examined. The extent and type of contamination depended on the level of sanitation that prevailed in the units studied. Yeasts and moulds, aerobic mesophilic spores, aerobic thermophiles, thermophilic flat-sours and staphylococci (non-coagulase type) were present to a limited extent. Salmonella and Clostridium perfringens were not present. [See also FSTA (1972) 4 8J1323.]

Item Type:	Article
Uncontrolled Keywords:	CASHEW-NUTS; microbiology of processed cashew nuts
Subjects:	600 Technology > 08 Food technology > 29 Microbiological food 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Dec 2016 08:21
Last Modified:	21 Dec 2016 08:21
URI:	http://ir.cftri.res.in/id/eprint/7197

Actions (login required)

View Item