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dc.contributor.authorNascimento, Maristela da Silva do; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-02-15T19:04:29Z-
dc.date.availablePT_Br
dc.date.available2023-02-15T19:04:29Z-
dc.date.copyright-
dc.date.issued2011-
dc.identifierPT_Br
dc.identifier.citationRev. Inst. Adolfo Lutz, São Paulo, v. 70, n. 1, p. 81-85, 2011.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/629-
dc.description.abstractLittle is known of the presence of Salmonella in Brazilian cocoa, which justifies the present work that had the aim of checking the presence of total Enterobacteriaceae, coliforms, Escherichia coli and Salmonella in semi-processed cocoa products. A total of 150 samples of cocoa products from two different cocoa-processing manufacturers were analyzed (30 samples of nibs, 30 of liquor, 30 of cocoa cake, 30 of cocoa butter and 30 of cocoa powder). The samples of processed cocoa products had pH values between 5.31 and 7.35, and water activity ranging from 0.29 to 0.52. E. coli and Salmonella were not detected in any of the samples analyzed. Regarding the other analyzed microorganisms, 17% of the nibs contained total Enterobacteriaceae, 20 % showed total coliforms, while thermotolerant coliforms were detected in one sample (0.6 log MPN/g). Seven percent of liquor and cocoa powder samples showed total coliforms. In cocoa cake, the same percentage in regard to total Enterobacteriaceae was observed. Total Enterobacteriaceae and total coliforms were detected in one sample of cocoa butter. Despite the low contamination observed, these results indicate failure in quality programs of the manufactures studied, since these bacteria are easily inactivated by thermal and sanitizer process.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectCocoapt_BR
dc.subjectSalmonellapt_BR
dc.subjectColiformpt_BR
dc.subjectEscherichia colipt_BR
dc.subjectChocolatept_BR
dc.titleEnterobacteriaceae in processed cocoa productspt_BR
dc.title.alternativeEnterobactérias em produtos processados de cacaupt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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