Influence of lipids on the behavior of Salmonella spp. in low-moisture cocoa-based model foods
|dc.contributor.author||Sohail, Maria Anum|
|dc.description.abstract||Chocolate and chocolate products have been implicated in numerous outbreaks of salmonellosis and are susceptible to contamination at multiple stages of processing. The behavior of dehydrated Salmonella spp. in cocoa-based model foods formulated with monostearin, monolaurin, dilaurin, and trilaurin was evaluated at 22°C over 168 days. Monolaurin caused a reduction in Salmonella populations; however, the remaining compounds did not affect cell survival. The effect of 0, 25, and 50% added cocoa fat in model foods with aw levels of 0.33 or 0.43 was also determined at 22, 35, and 70°C over 24 h to 168 days. A protective effect of cocoa fat on Salmonella spp. was observed at 70°C, aw 0.33 and 0.43, but protection was not influenced by fat concentration. Salmonella survival was not affected by added fat at lower temperatures.|
|dc.title||Influence of lipids on the behavior of Salmonella spp. in low-moisture cocoa-based model foods|
|dc.description.department||Food Science and Technology|
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