Semiquantitative Determination of Mesophilic, Aerobic Microorganisms in Cocoa Products Using the Soleris® NF-TVC Method

Abstract

Abstract The Soleris Non-fermenting Total Viable Count method was previously validated for a wide variety of food products, including cocoa powder. A matrix extension study was conducted to validate themethod for use with cocoa butter and cocoa liquor. Test samples included naturally contaminated cocoa liquor and cocoa butter inoculated with natural microbial flora derived from cocoa liquor. A probability of detection statistical model was used to compare Soleris results at multiple test thresholds (dilutions) with aerobic plate counts determined using the AOAC Official Method966.23 dilution plating method. Results of the two methods were not statistically different at any dilution level in any of thethree trials conducted. The Soleris method offersthe advantage of results within 24 h, compared tothe 48 h required by standard dilution plating methods.