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Salmonella in chocolate

Printed From: Dairy Science and Food Technology
Category: Thermal processing
Forum Name: Thermal processing
Forum Description: Effects of heat on food, enzymes and microorganisms
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=138
Printed Date: 03 Dec 2020 at 5:14pm
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com


Topic: Salmonella in chocolate
Posted By: Guests
Subject: Salmonella in chocolate
Date 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



Replies:
Posted By: Guests
Date 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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