Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets

A microbial characterization of cocoa powder and chocolate bars of three batches of five different brands sold in Italian markets was performed. The results showed a variable microbial population consisting of mesophilic and thermophilic spore formation in both types of products. The chocolate bars...

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Detalles Bibliográficos
Autores principales: Iacumin, Lucilla, Pellegrini, Michela, Colautti, Andrea, Orecchia, Elisabetta, Comi, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497492/
https://www.ncbi.nlm.nih.gov/pubmed/36140882
http://dx.doi.org/10.3390/foods11182753

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497492/
https://www.ncbi.nlm.nih.gov/pubmed/36140882
http://dx.doi.org/10.3390/foods11182753

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