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Salmonella in chocolate
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michael View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Topic: Salmonella in chocolate
    Posted: 22 Mar 2010 at 11:12pm
The simple answer is YES.

Salmonella strains are extremely resistant to exposure to high temperature in molten chocolate e.g. Goeffert and Biggie in 1968 found that it took more than 60 minutes at 90C to reduce the population of S typhimurium by 90%.

D values for Salmonella in molten chocolate at 72C are in the region of many hours and depend on moisture content.
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Jonty View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jonty Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 11:12pm
Is it true that salmonella is hard to kill in melted chocolate and heat at this stage is not good at killing?

Thanks J
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