Inactivation of Salmonella during cocoa roasting and chocolate conching

International Journal of Food Microbiology

Volumn 159, Issue 3, 2012, Pages 225-229

  Nascimento, Maristela da Silva do ^a   Brum, Daniela Merlo ^a   Pena, Pamela Oliveira ^a   Berto, Maria Isabel ^a   Efraim, Priscilla ^b  

^a Institute of Food Technology   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Chocolate; Cocoa; D value; Heat resistance; Salmonella

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; CACAO; FOOD CONTROL; FOOD PROCESSING; HEAT TOLERANCE; HIGH TEMPERATURE; NONHUMAN; SALMONELLA;

BACTERIAL LOAD; CACAO; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; MICROBIAL VIABILITY; SALMONELLA; SALMONELLA FOOD POISONING;

SALMONELLA; THEOBROMA CACAO;

EID: 84868034670     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.08.017     Document Type: Article

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