Survival ofSalmonella east bourneandSalmonella typhimuriumin chocolate
- 1 February 1976
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 76 (1), 41-47
- https://doi.org/10.1017/s0022172400054929
Abstract
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.This publication has 12 references indexed in Scilit:
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