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Inactivation of Salmonella during cocoa roasting and chocolate conching.
MedLine Citation:
PMID:  23107501     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The high heat resistance of Salmonella in foods with low water activity raises particular issues for food safety, especially chocolate, where outbreak investigations indicate that few colony-forming units are necessary to cause salmonellosis. This study evaluated the efficiency of cocoa roasting and milk chocolate conching in the inactivation of Salmonella 5-strain suspension. Thermal resistance of Salmonella was greater in nibs compared to cocoa beans upon exposure at 110 to 130°C. The D-values in nibs were 1.8, 2.2 and 1.5-fold higher than those calculated for cocoa beans at 110, 120 and 130°C. There was no significant difference (p>0.05) between the matrices only at 140°C. Since in the conching of milk chocolate the inactivation curves showed rapid death in the first 180min followed by a lower inactivation rate, and two D-values were calculated. For the first time interval (0-180min) the D-values were 216.87, 102.27 and 50.99min at 50, 60 and 70°C, respectively. The other D-values were determined from the second time interval (180-1440min), 1076.76min at 50°C, 481.94min at 60°C and 702.23min at 70°C. The results demonstrated that the type of matrix, the process temperature and the initial count influenced the Salmonella resistance.
Authors:
Maristela da Silva do Nascimento; Daniela Merlo Brum; Pamela Oliveira Pena; Maria Isabel Berto; Priscilla Efraim
Publication Detail:
Type:  Journal Article     Date:  2012-08-30
Journal Detail:
Title:  International journal of food microbiology     Volume:  159     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  225-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier B.V. All rights reserved.
Affiliation:
Institute of Food Technology, Avenida Brasil, 2880, Campinas, São Paulo, 13070-178, Brazil. Electronic address: mnascimento@ital.sp.gov.br.
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