Enteropathogens in cocoa pre-processing

Detalhes bibliográficos
Autor(a) principal: Nascimento, Maristela da Silva do; et al.
Data de Publicação: 2010
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/675
Resumo: The European community lists cocoa among the products associated with major salmonellosis outbreaks in humans. Though cocoa products are not the only ingredients that may introduce Salmonella into chocolate, they have been implicated as the most prominent potential source of some outbreaks. The objective of this study was to investigate the presence of Salmonella, Escherichia coli and the level of total coliforms throughout the four different steps of cocoa pre-processing. The presence of Salmonella was detected in only one of the 119 samples analyzed – a sample of stored beans. Contamination by total coliforms and E. coli was highest during drying and storage, with percentages of up to 100% and 89% of positive samples. The environment, including the presence of vectors, intense handling and storage conditions appear to be the main critical points during pre-processing of cocoa contributing to contamination by these enteropathogens.
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spelling Enteropathogens in cocoa pre-processingSalmonellaEscherichia coliCocoaThe European community lists cocoa among the products associated with major salmonellosis outbreaks in humans. Though cocoa products are not the only ingredients that may introduce Salmonella into chocolate, they have been implicated as the most prominent potential source of some outbreaks. The objective of this study was to investigate the presence of Salmonella, Escherichia coli and the level of total coliforms throughout the four different steps of cocoa pre-processing. The presence of Salmonella was detected in only one of the 119 samples analyzed – a sample of stored beans. Contamination by total coliforms and E. coli was highest during drying and storage, with percentages of up to 100% and 89% of positive samples. The environment, including the presence of vectors, intense handling and storage conditions appear to be the main critical points during pre-processing of cocoa contributing to contamination by these enteropathogens.ElsevierNascimento, Maristela da Silva do; et al.2023-03-21T17:46:13Z2023-03-21T17:46:13Z2010info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Control, Marylands Heiths, v. 21, n. 4, p. 408-411, abril/2010. Doi: 10.1016/j.foodcont.2009.06.015http://repositorio.ital.sp.gov.br/jspui/handle/123456789/675reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-03-21T17:46:16Zoai:http://repositorio.ital.sp.gov.br:123456789/675Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-03-21T17:46:16Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Enteropathogens in cocoa pre-processing
title Enteropathogens in cocoa pre-processing
spellingShingle Enteropathogens in cocoa pre-processing
Nascimento, Maristela da Silva do; et al.
Salmonella
Escherichia coli
Cocoa
title_short Enteropathogens in cocoa pre-processing
title_full Enteropathogens in cocoa pre-processing
title_fullStr Enteropathogens in cocoa pre-processing
title_full_unstemmed Enteropathogens in cocoa pre-processing
title_sort Enteropathogens in cocoa pre-processing
author Nascimento, Maristela da Silva do; et al.
author_facet Nascimento, Maristela da Silva do; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Nascimento, Maristela da Silva do; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Salmonella
Escherichia coli
Cocoa
topic Salmonella
Escherichia coli
Cocoa
description The European community lists cocoa among the products associated with major salmonellosis outbreaks in humans. Though cocoa products are not the only ingredients that may introduce Salmonella into chocolate, they have been implicated as the most prominent potential source of some outbreaks. The objective of this study was to investigate the presence of Salmonella, Escherichia coli and the level of total coliforms throughout the four different steps of cocoa pre-processing. The presence of Salmonella was detected in only one of the 119 samples analyzed – a sample of stored beans. Contamination by total coliforms and E. coli was highest during drying and storage, with percentages of up to 100% and 89% of positive samples. The environment, including the presence of vectors, intense handling and storage conditions appear to be the main critical points during pre-processing of cocoa contributing to contamination by these enteropathogens.
publishDate 2010
dc.date.none.fl_str_mv




2010
2023-03-21T17:46:13Z
2023-03-21T17:46:13Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food Control, Marylands Heiths, v. 21, n. 4, p. 408-411, abril/2010. Doi: 10.1016/j.foodcont.2009.06.015
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/675
identifier_str_mv
Food Control, Marylands Heiths, v. 21, n. 4, p. 408-411, abril/2010. Doi: 10.1016/j.foodcont.2009.06.015
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/675
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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application/pdf
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Elsevier
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Elsevier
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
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instname_str Instituto de Tecnologia de Alimentos (ITAL)
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reponame_str Repositório do Instituto de Tecnologia de Alimentos
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repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
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