Saturday, August 25, 2012

Salmonella contamination

Salmonella analysis of the final product is of great importance, owing to the nature of the harvest and subsequent fermentation in the country of origin and conditions in the supply chain, the presence of Salmonella cannot be excluded. Salmonella does not grow in chocolate.

The low moisture, high fat content, and presence of anthocyanins make chocolate an inhospitable environment for the pathogen.

Temperature of 70-80 °C reached during milling, refining or conching and even after overheating at >100 °C were not sufficient to destroy small numbers of Salmonella.

Once introduced into the chocolate manufacturing process, contamination will be almost impossible to remove without closure of the factory and full cleaning, so the emphasis for control must be focused on eliminating Salmonella in the raw beans and subsequently preventing any cross contamination.

Salmonella infections flowing consumption of contaminated chocolate, although rare, were identified as early as the 1960s.

Salmonella contaminated chocolate has been fingered as the cause of several outbreaks of food-borne illness.

All Salmonella epidemics related to chocolate contamination were widely distributed temporally and geographically and affected large numbers of people , predominantly children.

More than 170 cases of infection with Salmonella eastbourne were reported in Canada and the USA in 1973 – 1974 after the consumption of chocolate products.

In 1982 imported Italian chocolate containing Salmonella Napoli gave rise to many cases of disease in England and Wales.
Salmonella contamination
at
Labels: ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Food Science Avenue
    Lager beer, a globally celebrated beverage, owes its distinct characteristics to a meticulous brewing process that sets it apart from other beer styles. Th...
  • Food Science and Human Nutrition
    Vitamin C, or ascorbic acid, is a water-soluble nutrient essential for human health. It is critical in immune defense, collagen production, iron absorption...
  • Shortnotes of History
    The history of blueberries during the Greek and Roman eras remains ambiguous, largely because blueberries, as we know them today, are native to North Ameri...
  • Food Technology and Processing
    Mascarpone cheese, an indulgent and versatile Italian cheese, plays a pivotal role in many culinary creations, most famously in tiramisu. Its rich, velvety...