Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole co...

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Detalles Bibliográficos
Autores principales: Yan, Runan, Pinto, Gabriella, Taylor-Roseman, Rebecca, Cogan, Karen, D’Alesandre, Greg, Kovac, Jasna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7982832/
https://www.ncbi.nlm.nih.gov/pubmed/33763036
http://dx.doi.org/10.3389/fmicb.2021.576337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7982832/
https://www.ncbi.nlm.nih.gov/pubmed/33763036
http://dx.doi.org/10.3389/fmicb.2021.576337

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