The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs

Pia, Arthur Kael Rodrigues da; Pereira, Ana Paula; Costa, Ramon A.S.; Alvarenga, Verônica O.; Freire, Luísa; Carlin, Frédéric; Sant’Ana, Anderson S.

doi:10.1016/j.fm.2019.01.009

Cited by 10 publications

(3 citation statements)

References 49 publications

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“…On the other hand, B. cereus is able to adapt to lower pH values including organic acids by inducing an acid tolerance response [189][190][191][192][193][194][195][196][197][198]. Additionally, spore survival of alkalization during cocoa production has also been shown [199]. Oxygen availability also plays an important role in temperature-and pH-dependent outgrowth of B. cereus [138].…”

Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 99%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

122

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The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.

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Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 99%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

122

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“…It is known that the heat resistance of the spores of Bacillus and Geobacillus is variable and strictly depends on the species, strain and matrix characteristics, such as pH and Aw. Several authors have demonstrated that roasting, even if performed at 110–140 °C for times ranging between 6 and 10 h and alkalization do not completely eliminate spore-forming bacteria and, therefore, reach commercial sterility [ 36 , 53 ]. A reduction of 4 log CFU/g of the initially inoculated spores has been observed at most [ 10 , 36 , 53 ].…”

Section: Resultsmentioning

confidence: 99%

“…Several authors have demonstrated that roasting, even if performed at 110–140 °C for times ranging between 6 and 10 h and alkalization do not completely eliminate spore-forming bacteria and, therefore, reach commercial sterility [ 36 , 53 ]. A reduction of 4 log CFU/g of the initially inoculated spores has been observed at most [ 10 , 36 , 53 ]. Additional reduction can be obtained by the combination of roasting with steam treatment capable of eliminating spore-forming bacteria [ 54 , 55 ], which can reduce the populations of vegetative bacteria by more than 6 log units [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

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

Iacumin

Pellegrini

Colautti

et al. 2022

Foods

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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 were also contaminated with molds of environmental origin. Bacillus spp. and Geobacillus spp. were found in both products. The chocolate bars were also contaminated by molds belonging to the genera Penicillium and Cladosporium. The sporogenous strains mainly originate from the raw materials, i.e., cocoa beans, as the heat treatments involved (roasting of the beans and conching of the chocolate) are not sufficient to reach commercial sterility. Furthermore, the identified spore-forming species have often been isolated from cocoa beans. The molds isolated from chocolate seem to have an origin strictly linked to the final phases of production (environment and packaging). However, the level of contaminants is limited (<2 log CFU/g); the molds do not develop in both products due to their low Aw (<0.6) and do not affect the safety of the products. However, a case of mold development in chocolate bars was observed. Among the isolated molds, only Penicillium lanosocoeruleum demonstrated a high xero-tolerance and grew under some conditions on chocolate bars. Its growth could be explained by a cocoa butter bloom accompanied by the presence of humidity originating from the bloom or acquired during packaging.

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