Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/689
Título: Enteropathogens in cocoa pre-processing
Autor(es): Nascimento, Maristela da Silva do; et al.







Palavras-chave: Salmonella
Escherichia coli
Cocoa
Data do documento: 2010
Editor: Elsevier
Citação: Braz. J. Microbiol., São Paulo, v. 41, n. 1, p. 74-81, 2010.
Resumo: The European community lists cocoa among the products associated with major salmonellosis outbreaks in humans. Though cocoa products are not the only ingredients that may introduce Salmonella into chocolate, they have been implicated as the most prominent potential source of some outbreaks. The objective of this study was to investigate the presence of Salmonella, Escherichia coli and the level of total coliforms throughout the four different steps of cocoa pre-processing. The presence of Salmonella was detected in only one of the 119 samples analyzed – a sample of stored beans. Contamination by total coliforms and E. coli was highest during drying and storage, with percentages of up to 100% and 89% of positive samples. The environment, including the presence of vectors, intense handling and storage conditions appear to be the main critical points during pre-processing of cocoa contributing to contamination by these enteropathogens.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/689
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