Keywords
chocolate
Salmonella
Escherichia coli
How to Cite
Abstract
Chocolate is one product responsible for causing major outbreaks of salmonellosis in humans, although little is known about the presence of enteropathogens in chocolate produced in Brazil. In this context, the present study investigated the occurrence of total enterobacteria, coliforms, Escherichia coli and Salmonella in 65 samples of chocolate (22 milk chocolate, 22 white chocolate, 17 dark chocolate and 4 chocolate powder) marketed in Campinas/SP. The samples showed mean values of pH from 5.8 to 7.5 and water activity from 0.31 to 0.59. No fecal coliform, E. coli and Salmonella were isolated from the analyzed samples. Nevertheless, total enterobacteria were detected in 22.7% of milk and white chocolate and in 11.7% of dark chocolate samples. Total coliforms were isolated from 13.6% and 4.5% of milk and white chocolate samples, respectively. Neither total enterobacteria nor total coliforms were detected in chocolate powder samples. These findings reinforce the need for implanting a strict program of good manufacturing practices for chocolate processing to ensure the microbiological safety of these products.References
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Copyright (c) 2012 Instituto Adolfo Lutz Journal
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