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Chocolate and Confectionary

  • Bean D
  • Post L
Springer New York, (2014), 269-293
DOI: 10.1007/978-1-4939-2062-4_14
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Abstract

Confectionary products are often considered relatively inert from a microbiological perspective. Nevertheless, several Salmonella outbreaks have been attributed to confectionary, particularly chocolate products. The cause of these outbreaks was generally traced back...

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Bean, D. C., & Post, L. S. (2014). Chocolate and Confectionary. In The Microbiological Safety of Low Water Activity Foods and Spices (pp. 269–293). Springer New York. https://doi.org/10.1007/978-1-4939-2062-4_14

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