Evaluation of the behavior of artificially Salmonella inoculated in different processing stages of cocoa

• Grant number: 09/11406-2
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2009
• End date: February 29, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Maristela da Silva Do Nascimento
• Grantee: Maristela da Silva Do Nascimento
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil

Abstract

Microorganisms are extremely important in cocoa processing regarding two aspects. The first is technological plays a fundamental role in the development of chocolate flavor and aroma. The second is public health because such organisms can transmit foodborne disease. Chocolate has already been involved in several outbreaks of salmonelosis and in some of them contamination from this source originated in cocoa ingredients. Many studies have been published on the investigation of these outbreaks and a lot of research has been carried out in order to establish the HACCP system for chocolate processing. There is, however, a great scarcity of data in the literature on the thermic resistance of Salmonella to the methods used during cocoa processing to obtain chocolate. Such data are extremely necessary and important to give support to the Codex Alimentarius which is working on the implantation of an hygienic practice code in the cocoa and chocolate productive chain. The goal is to minimize the risk of contamination by enteropathogens, especially Salmonella, as a result of recent outbreaks that have taken place in EU countries with chocolate being the cause. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DO NASCIMENTO, MARISTELA DA SILVA; PENA, PAMELA OLIVEIRA; BRUM, DANIELA MERLO; IMAZAKI, FABIANA TAMINATO; TUCCI, MARIA LUIZA SANTANNA; EFRAIM, PRISCILLA. Behavior of Salmonella during fermentation, drying and storage of cocoa beans. International Journal of Food Microbiology, v. 167, n. 3, p. 363-368, NOV 1 2013. (09/11406-2)

CAMPAGNOLLO, FERNANDA B.; FURTADO, MARIANNA M.; SILVA, BEATRIZ S.; MARGALHO, LARISSA P.; CARMINATI, JOYCE A.; SANT'ANA, ANDERSON S.; NASCIMENTO, MARISTELA S.. A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil. FOOD CONTROL, v. 107, JAN 2020. (15/25641-4, 14/14891-7, 09/11406-2)