Abstract
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 of 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: <1-418). The estimated mean risk per serving was 3.35×10-9 (95% CI: 3.27×10-11-1.59×10-8),
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 post-contamination 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.
Original language | English |
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Article number | 100327 |
Journal | Journal of Food Protection |
Volume | 87 |
Issue number | 9 |
Number of pages | 14 |
ISSN | 0362-028X |
DOIs | |
Publication status | Published - 2024 |
Keywords
- Salmonella
- Cocoa bean
- Chocolate
- Residual risk
- Thermal treatment
- Risk reduction