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Survival of Salmonella east bourne and Salmonella typhimurium in chocolate

Published online by Cambridge University Press:  15 May 2009

S. K. Tamminga ,
R. R. Beumer ,
E. H. Kampelmacher  and
F. M. van Leusden
S. K. Tamminga
Affiliation:
Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands
R. R. Beumer
Affiliation:
Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands
E. H. Kampelmacher
Affiliation:
Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands
F. M. van Leusden
Affiliation:
Laboratory for Zoonoses and Food Microbiology, National Institute of Public Health, Bilthoven, The Netherlands
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Summary

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Experiments were carried out to assess the reduction rate of two salmonella strains (S. eastbourne and S. typhimurium) in chocolate bars. After artificial contamination of chocolate, after ‘conching’, with about 106S. eastbourne/g. this organism was still recovered after 9 months storage. The strain of S. typhimurium was less resistant. Both serotypes died off more rapidly in bitter chocolate than in milk chocolate.

After contamination with a smaller dose (about 103/g.) with these two serotypes, similar differences were observed.

Type
Research Article
Information
Journal of Hygiene , Volume 76 , Issue 1 , February 1976 , pp. 41 - 47
Copyright
Copyright © Cambridge University Press 1976

References

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