International journal of food microbiologyChocolateSalmonella entericaTemperatureHumidityCacao
Survival of Salmonella enterica in chocolate formulated with contaminated coconut flakes, raisins, and cocoa nibs under varying temperature and humidity conditions.
Fernando Azevedo de Lucena, Donald W Schaffner, Ruthchelly Tavares da Silva, Gustavo Luis de Paiva Anciens Ramos, Alyson José Dos Santos Franco, Verônica Ortiz Alvarenga, Clifton Baldwin, Geany Targino de Souza Pedrosa, Marciane Magnani
Published: 202610.1016/j.ijfoodmicro.2025.111505
Abstract
This study evaluated the survival of Salmonella enterica in chocolate formulated with artificially contaminated coconut flakes, raisins, and cocoa nibs, under varying storage conditions. The products were stored for 120 days at controlled temperature…
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