Microorganisms associated with the spoilage of Pupuru

This study involved evaluation of physicochemical and microbiological changes in dried Pupuru (fermented, smoke dried cassava) balls under storage conditions simulating those currently used by the traditional processors. The aim was to understand the process of spoilage with a view to reducing the rate. pH ranged from 3 to 4, reducing significantly in cabinet-dried samples from 4.24 to 3.27 after 6 days of storage. Viable counts were in the range of 6–8 log cfu/g. Spoilage microorganisms included aerobic spore-forming and non-sporing bacteria as well as potentially toxigenic moulds like Aspergillus flavus and Penicillium species, which could constitute a health hazard to consumers