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Bacterial spore concentrations in cocoa powders

Date: 07.09.2020Source: NIZO

Independent food research and knowledge company NIZO is proud to announce the publication of a peer-reviewed paper outlining a practical method for determining bacterial spore concentrations in cocoa powders. The manuscript includes expert insights on how to interpret the results, in order to assess spoilage risks for heat-treated liquid beverages.

The research project that led to the enumeration method brought together a pre-competitive industrial consortium including cocoa producing companies Olam Cocoa, Cargill and Barry Callebaut; cocoa buying companies The Coca-Cola Company, FrieslandCampina and Abbott Nutrition; and process technology and packaging company Tetra Pak. The paper has been published in the Journal of Food Protection, and is available via Open Access.

Roland Sossna / IDM

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