Autor: |
Xingchen Zhao, Liesbeth Jacxsens, Vesela Tzeneva, Michiel Kokken, Anett Winkler, Cécile Vadier, Nicolau de Toledo, Tomasz Seliwiorstow, Mieke Uyttendaele |
Jazyk: |
angličtina |
Rok vydání: |
2024 |
Předmět: |
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Zdroj: |
Journal of Food Protection, Vol 87, Iss 9, Pp 100327- (2024) |
Druh dokumentu: |
article |
ISSN: |
0362-028X |
DOI: |
10.1016/j.jfp.2024.100327 |
Popis: |
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 concentration data as input, the impact of thermal treatment in cocoa processing on the risk estimate of acquiring salmonellosis by a random Belgian chocolate consumer was calculated by a quantitative microbiological risk assessment (QMRA) approach. A modular process risk model from raw cocoa beans to cocoa liquor up to a hypothetical final product (70–90% dark chocolate tablet) was set up to understand changes in Salmonella concentrations following the production process. Different thermal treatments during bean or nib steam, nib roasting, or liquor sterilization (achieving a 0–6 log reduction of Salmonella) were simulated. Based on the generic FAO/WHO Salmonella dose–response model and the chocolate consumption data in Belgium, salmonellosis risk per serving and cases per year at population level were estimated. When a 5 log reduction of Salmonella was achieved, the estimated mean risk per serving was 3.35 × 10−8 (95% CI: 3.27 × 10−10–1.59 × 10−7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI: |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
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