Výsledky vyhledávání - "CÉcile Vadier"

Akademický článek

Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella

Autor: Xingchen Zhao, Liesbeth Jacxsens, Vesela Tzeneva, Michiel Kokken, Anett Winkler, Cécile Vadier, Nicolau de Toledo, Tomasz Seliwiorstow, Mieke Uyttendaele

Publikováno v: Journal of Food Protection, Vol 87, Iss 9, Pp 100327- (2024)

Salmonella in raw cocoa beans (n = 870) from main sourcing areas over nine months was analyzed. It was detected in 71 (ca. 8.2%) samples, with a contamination level of 0.3–46 MPN/g except for one sample (4.1 × 104 CFU/g). Using prevalence and conc

Externí odkaz: https://doaj.org/article/c875749c11d14e29b35ae61a1971e1d2

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Enumeration and Identification of Bacterial Spores in Cocoa Powders

Autor: Henri Kamphuis, Michiel Kokken, Rosanne de Groot, Angelina Kuijpers, Geertje van de Rijdt, Marjon H. J. Wells-Bennik, Franziska Breitenwieser, Erik Hoornstra, CÉcile Vadier, IndauÊ Ieda Giriboni de Mello, Robyn T. Eijlander

Publikováno v: Journal of Food Protection. 83:1530-1540

The presence of bacterial spores in cocoa powders is inevitable due to the cocoa bean fermentation process, during which members of the genera Bacillus and Geobacillus are typically present. Spores are a concern in heat-treated foods when they surviv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18315db8eefcde822bf2602b791dfb73
https://doi.org/10.4315/jfp-20-071

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