Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/338181
Type: Artigo
Title: The fate of bacillus cereus and geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs
Author: Pia, Arthur K. R.
Pereira, Ana P. M.
Costa, Ramon A.
Alvarenga, Veronica O.
Freire, Luisa
Carlin, Frederic
Sant'Ana, Anderson S.
Abstract: Alkalization is a step of cocoa processing and consists of the use of alkali and high temperature to improve the sensorial and technological qualities of cocoa. Intense food processing can select spores, which can compromise safety and quality of the final product. Thus, the aim of this study was to evaluate the fate of B. cereus and G. stearothermophilus spores during the alkalization of pre-roasted (Pr) nibs (held at 120 degrees C) and unroasted (Ur) nibs (held at 90 degrees C) using potassium carbonate (0, 2, 4 and 6% w/w). In all conditions, log-linear inactivation kinetics with a tail was observed. The inactivation rate (k(max)) for B. cereus varied from 0.065 to 1.67 min(-1), whereas the k(max) for G. stearothermophilus varied from 0.012 to 0.063 min(-1). For both microorganisms, the lowest k(max) values were observed during Ur nibs alkalization. The carbonate concentration increase promoted k(max) values reduction. The highest tail values were observed for G. stearothermophilus in Ur nibs alkalization, reaching 3.04 log spores/g. Tail formation and low k(max) values indicated that cocoa alkalization does not cause significant reductions on bacterial spore population. Therefore, the microbiological control should be primarily ensured by the raw material quality and by avoiding recontamination in the cocoa chain
Subject: Bacillus cereus
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.fm.2019.01.009
Address: https://www.sciencedirect.com/science/article/pii/S0740002018306841
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000465250600013.pdf965.92 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.