Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique

Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique

Cassava is an important staple food that contributes to the food security of small-scale Mozambican farmers. In southern Mozambique, cassava roots are usually processed into cassava roasted flour, locally known as “rale”. The handling and processing practices connected to “rale” production may intro...

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Bibliographic Details
Main Authors: Andreia Massamby, Su-lin L. Leong, Bettina Müller, Lucas Tivana, Volkmar Passoth, Custódia Macuamule, Mats Sandgren
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Microorganisms
Subjects:
cassava roasted flour
“rale”
food quality
food safety
microbial contamination
microbial diversity
Online Access:https://www.mdpi.com/2076-2607/13/1/168
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