Salmonella and the Chocolate Industry. A Review

Abstract

This paper reviews the microbiology of milk and bitter chocolate and of ingredients used in their manufacture with emphasis on the incidence and survival of Salmonella in these products. The increased thermal resistance of salmonellae associated with certain physicochemical properties of chocolate and chocolate ingredients underlines limitations of dry roasting of cocoa beans, heating of cocoa liquor, and conching of chocolate as effective bactericidal treatments. The value of quality control programs, irradiation, fumigation, and bacteriological standards as reliable control measures are also discussed.