HACCP in the chocolate industry
نویسنده
چکیده
Over the last 20 years chocolate products have been at the origin of several salmonellosis outbreaks involving mainly children. One of the main characteristics are the very low levels of Salmonella normally found in such contaminated products. Due to the low water activity, the pathogens are not able to grow but these conditions provide a good protection leading to increased heat resistance and survival. It is therefore necessary to take preventive measures during processing to avoid recontamination of the product after the roasting step which represents the only barrier for Salmonella. The particular aspects of the HACCP system for chocolate are described and outlined.
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