Survival of Salmonella east bourne and Salmonella typhimurium in chocolate

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 106 S. 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. © 1976, Cambridge University Press. All rights reserved.