Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets

Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets

A microbial characterization of cocoa powder and chocolate bars of three batches of five different brands sold in Italian markets was performed. The results showed a variable microbial population consisting of mesophilic and thermophilic spore formation in both types of products. The chocolate bars...

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Bibliographic Details
Main Authors: Lucilla Iacumin, Michela Pellegrini, Andrea Colautti, Elisabetta Orecchia, Giuseppe Comi
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
cocoa powder
chocolate
microorganisms
spoilage
growth
Online Access:https://www.mdpi.com/2304-8158/11/18/2753

Internet

https://www.mdpi.com/2304-8158/11/18/2753

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