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Updated: Jan 29, 2026

Loop-Mediated Isothermal Amplification for Screening Salmonella in Animal Food and Confirming Salmonella from Culture Isolation
Published on: May 20, 2020
Salmonella and the Chocolate Industry. A Review
1Health Protection Branch, Health and Welfare Canada, Tunney's Pasture, Ottawa, Ontario, Canada K1A OL2.
Abstract:
This paper reviews the microbiology of milk and bitter chocolate and of ingredients used in their manufacture with emphasis on the incidence and survival of Salmonella in these products. The increased thermal resistance of salmonellae associated with certain physicochemical properties of chocolate and chocolate ingredients underlines limitations of dry roasting of cocoa beans, heating of cocoa liquor, and conching of chocolate as effective bactericidal treatments. The value of quality control programs, irradiation, fumigation, and bacteriological standards as reliable control measures are also discussed.
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