Abstract

Casareep is a sauce that is made from the sap of cassava (Manihot esculenta) and is reputed to extend the life of cooked meats. This preliminary investigation of casareep’s preservative properties indicates that it has antibacterial activity against both gram-positive and gram-negative organisms and that it does prevent the growth of bacteria in cooked beef. Our investigations have determined that the sauce is bacteriostatic at lower concentrations and bactericidal at higher concentrations and that Bacillus subtilis was more sensitive to casareep than Escherichia coli.  

Key words: Antibacterial, bacteriostatic, bactericidal, casareep, cassava,Manihot esculenta, food preservative.