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
SUMMARY: Experiments were carried out to assess the reduction rate of two salmonella strains (S. eastbourneandS. 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 ofS. typhimuriumwas 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 13 references indexed in Scilit:
- INTERNATIONAL OUTBREAK OF SALMONELLA EASTBOURNE INFECTION TRACED TO CONTAMINATED CHOCOLATEThe Lancet, 1975
- A STUDY ON SURVIVAL OF Staphylococcus aureus IN DARK AND MILK CHOCOLATEJournal of Food Science, 1973
- Comparative studies on the isolation of "sublethally injured" salmonellae in nine European laboratories.1973
- Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate.1970
- Effect of Added Moisture on the Heat Resistance of Salmonella anatum in Milk Chocolate 1Applied Microbiology, 1970
- Salmonella isolation in nine European laboratories using a standardized technique.1969
- Heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W in milk chocolate.1968
- Heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W in milk chocolate.Applied Microbiology, 1968
- Losses in Viable Cells of Salmonellae upon Inoculation into Dry Animal Feeds of Various TypesPoultry Science, 1965