Behavior of Salmonella during fermentation, drying and storage of cocoa beans

Behavior of Salmonella during fermentation, drying and storage of cocoa beans

Due to cocoa being considered a possible source of Salmonella contamination in chocolate, the behavior of Salmonella during some cocoa pre-processing stages (fermentation, drying and storage) was investigated. The fermentation process was carried out on a pilot scale (2kgbeans/box) for 7days. Every...

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Veröffentlicht in:International journal of food microbiology 2013-11, Vol.167 (3), p.363-368
Hauptverfasser: Nascimento, Maristela da Silva do, Pena, Pamela Oliveira, Brum, Daniela Merlo, Imazaki, Fabiana Taminato, Tucci, Maria Luiza SantAnna, Efraim, Priscilla
Format: Artikel
Sprache:eng
Schlagworte:
Bacterial Load
Biological and medical sciences
Cacao - microbiology
Chocolate
Cocoa
Desiccation
Drying
Fermentation
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Microbial Viability
Salmonella
Salmonella - growth & development
Salmonella - physiology
Seeds - microbiology
Time Factors
Yeasts - physiology
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Zusammenfassung:Due to cocoa being considered a possible source of Salmonella contamination in chocolate, the behavior of Salmonella during some cocoa pre-processing stages (fermentation, drying and storage) was investigated. The fermentation process was carried out on a pilot scale (2kgbeans/box) for 7days. Every day a fermentation box was inoculated with a Salmonella pool (ca. 4logMPN/g). The results showed that Salmonella did not affect (P>0.05) the growth of the main microorganism groups involved in cocoa fermentation. On the other hand, the pathogen was influenced (P
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2013.10.003