Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella.
J Food Prot
; 87(9): 100327, 2024 Sep.
Article
de En
| MEDLINE
| ID: mdl-38992722
ABSTRACT
Salmonella in raw cocoa beans (nâ¯=â¯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 (4.1â¯×â¯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 3.35â¯×â¯10-8 (95% CI 3.27â¯×â¯10-10-1.59â¯×â¯10-7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI <1-418). The estimated mean risk per serving was 3.35â¯×â¯10-9 (95% CI 3.27â¯×â¯10-11-1.59â¯×â¯10-8), and the estimated salmonellosis cases per year was 9 (95% CI <1-42), for a 6 log reduction. The current QMRA model solely considered Salmonella reduction in a single-step thermal treatment in the cocoa process. Inactivation obtained during other process steps (e.g. grinding) might occur but was not considered. As the purpose was to use QMRA as a tool to evaluate the log reduction in the cocoa processing, no postcontamination from the processing environment and ingredients was included. A minimum of 5 log reduction of Salmonella in the single-step thermal treatment of cocoa process was considered to be adequate.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Salmonella
/
Cacaoyer
/
Contamination des aliments
/
Manipulation des aliments
/
Microbiologie alimentaire
Limites:
Humans
Pays/Région comme sujet:
Europa
Langue:
En
Journal:
J Food Prot
/
J. foof prot
/
Journal of protection
Année:
2024
Type de document:
Article
Pays de publication:
États-Unis d'Amérique