HACCP in the chocolate industry

Cordier, J.-L.

doi:10.1016/0956-7135(94)90078-7

Cited by 34 publications

(20 citation statements)

References 14 publications

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“…Although these characteristics hinder the growth of bacteria and fungi, the viability of bacterial spores and molds is not affected (Agell and others ). The low a w means that chocolate products can be maintained at room temperature (in temperate climates) for up to 2 y (Cordier ; Agell and others ). In milk chocolate, lecithin (an emulsifier) and lactose are usually very hydrophilic and capable of “capturing” the moisture present, thus preventing it from becoming available for microbial activity.…”

Section: Factors Influencing the Quality Of Chocolate During Its Manumentioning

confidence: 99%

State‐of‐the‐Art Chocolate Manufacture: A Review

Gutiérrez

2017

Comp Rev Food Sci Food Safe

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The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.

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Section: Factors Influencing the Quality Of Chocolate During Its Manumentioning

confidence: 99%

State‐of‐the‐Art Chocolate Manufacture: A Review

Gutiérrez

2017

Comp Rev Food Sci Food Safe

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“…in thin films of chocolate. Nevertheless, as part of an integrated HACCP concept steam-based debacterisation of cocoa beans with guaranteed inactivation even of heat-resistant endospores of Bacillus staerothermophilus should be integrated at the very beginning of chocolate production (Cordier, 1994;Stehli, Gantenbein-Demarchi, & Benz, 2002). In combination with a defined zoning concept that separates raw and processed material, a debacterisation of cocoa beans might help to ensure the safety of chocolate.…”

Section: Discussionmentioning

confidence: 99%

Thermal inactivation of Salmonella spp. during conching

Krapf

Gantenbein-Demarchi

2010

LWT - Food Science and Technology

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“…Although this approach is widely used (e.g., see Bryan, 1992;Cordier, 1994;Tompkin, 1994), it has been criticized for giving the impression that CCP1s were absolute assurances of safety (Buchanan, 1990;Untermann, 1998). Lee and Hathaway (1998) classified chemicals hazards as C1 (identified chemical hazards), and C2 (unidentified chemical hazards) types.…”

Section: Identification Of Ccpsmentioning

confidence: 98%

Development of Hazard Analysis by Critical Control Points (HACCP) Procedures to Control Organic Chemical Hazards in the Agricultural Production of Raw Food Commodities

Ropkins

Ferguson

Beck

2003

Critical Reviews in Food Science and Nutrition

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Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards in the food chain. Effective HACCP requires the consideration of all chemical microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively little attention. In this article we discuss the application of HACCP to organic chemical contaminants and the problems that are likely to be encountered in agriculture. We also present generic templates for the development of organic chemical contaminant HACCP procedures for selected raw food commodities, that is, cereal crops,raw meats, and milk.

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HACCP in the chocolate industry

Cited by 34 publications

References 14 publications

State‐of‐the‐Art Chocolate Manufacture: A Review

State‐of‐the‐Art Chocolate Manufacture: A Review

Thermal inactivation of Salmonella spp. during conching

Development of Hazard Analysis by Critical Control Points (HACCP) Procedures to Control Organic Chemical Hazards in the Agricultural Production of Raw Food Commodities

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