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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil

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Author(s):
Campagnollo, Fernanda B. [1] ; Furtado, Marianna M. [1] ; Silva, Beatriz S. [1] ; Margalho, Larissa P. [1] ; Carminati, Joyce A. [2] ; Sant'Ana, Anderson S. [1] ; Nascimento, Maristela S. [2]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Dept Food Technol, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD CONTROL; v. 107, JAN 2020.
Web of Science Citations: 0
Abstract

This study intended to estimate the probability of salmonellosis in the Brazilian population due to milk chocolate consumption using a quantitative microbiological risk assessment (QMRA). The QMRA model was built to predict the fate of Salmonella through milk chocolate production. The model was divided into three modules: (a) cocoa pre-processing, (b) milk chocolate processing, and (c) milk chocolate consumption and risk characterization, in which was considered the exposure to Salmonella and the risk of illness. Sixteen scenarios were evaluated considering different levels of cocoa seeds contamination (from -2.0 to 1.0 log CFU/g and from -1.4 to 4.0 log CFU/g of Salmonella), different roasting temperature (110 degrees C and 140 degrees C) for 15-50 min, cocoa formats (whole-beans or nibs)], and the occurrence of cross-contamination after roasting (from -2.0 to 1.0 log CFU/g of Salmonella. Simulations predicted that consumption of milk chocolate contaminated with Salmonella would result in a mean number of salmonellosis cases/week of 1.3E + 05 when the initial concentration of this pathogen ranged from Pert (-2.0 to 1.0 log CFU/g) and nibs were roasted at 140 degrees C for 15-50 min. On the other hand, when the initial concentration of Salmonella ranged from Pert (-1.4 to 4.0 log CFU/g) and nibs were roasted at 110 degrees C for 15-50 min; the predictions indicated a mean number of salmonellosis cases/week of 3.2E + 07. The simulations also indicated that scenarios in which cross-contamination could occur (in the levels studied) after roasting did not influence the risk of salmonellosis significantly. To the best of our knowledge, this is the first study to evaluate the risk of salmonellosis due to the consumption of milk chocolate in the Brazilian population, which can help risk managers and the chocolate industry to enhance the food safety of this product. (AU)

FAPESP's process: 15/25641-4 - Lactic acid bacteria in Brazilian artisanal cheeses: application of Evolutionary Engineering for culture improvement aiming at accelerating cheese ripening
Grantee:Larissa Pereira Margalho
Support type: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses
Grantee:Fernanda Bovo Campagnollo
Support type: Scholarships in Brazil - Post-Doctorate
FAPESP's process: 09/11406-2 - Evaluation of the behavior of artificially Salmonella inoculated in different processing stages of cocoa
Grantee:Maristela da Silva Do Nascimento
Support type: Regular Research Grants