Enteropathogens in cocoa pre-processing

Nascimento, Maristela da Silva do; Silva, Neusely da; Silva, Ivone Francisca da; Silva, Juliana de Cássia da; Marques, Érika Reolon; Santos, Aline Regina

doi:10.1016/j.foodcont.2009.06.015

Cited by 21 publications

(6 citation statements)

References 3 publications

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“…The concentration of total coliforms and Escherichia coli was highest during drying and storage, with percentages of up to 100% and 89% of positive samples (da Silva do Nascimento et al, 2010). The presence of Salmonella was detected in only one of the 119 samples of stored beans.…”

Section: Processing Effectsmentioning

confidence: 99%

“…Phytophthora megakarya, Phytophthora capsici, and Phytophthora citrophthora have been responsible for damaging cacao pod rot (Guest, 2007;da Silva do Nascimento et al, 2010) in West Africa and Central and South America (Guest, 2007). Frosty pod is caused by Moniliophthora roreri (Guest, 2007) and witches' broom by Moniliophthora perniciosa (previously Crinipellis perniciosa) (Ploetz, 2007).…”

Section: Cacao Diseasesmentioning

confidence: 99%

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Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.

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Section: Processing Effectsmentioning

confidence: 99%

Section: Cacao Diseasesmentioning

confidence: 99%

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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“…The risks associated with low water activity foods have been extensively studied for such products as powdered infant formula with Salmonella and Cronobacter sakazakii (Iversen and Forsythe , ; Oonaka and others ; Beuchat and others ) and chocolate with Salmonella (da Silva do Nascimento and others ); and this is a well‐known problem in many other commodities and other pathogens (Farakos and Frank ). In these products, however, the contamination may occur as a posttreatment contamination because the raw materials are pasteurized before processing (Nascimento and others 2012; Beuchat and others ).…”

Section: Introductionmentioning

confidence: 99%

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

Bourdoux

Rajković

et al. 2016

Comp Rev Food Sci Food Safe

151

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Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries worldwide, but they have been increasingly reported to be involved in outbreaks and alerts due to the presence of foodborne pathogens such as Salmonella. These dried products are mainly produced by solar drying and conventional air drying, but a wide range of drying technologies are available. From a technological point of view the general trend is to optimize and standardize the drying process to ensure high-quality products to be offered. Drying technologies are mainly evaluated for their performance to reduce water activity at low energy cost while maintaining good sensorial quality of the dried product. However, as low water activity foods are increasingly recognized to support microbial survival and dried products are often consumed as they are, or are used as ingredients in many ready-to-eat foods, there is increasing attention to the microbiological quality and safety aspects of these products. This review presents traditional and emerging technologies to dry fruits, vegetables, herbs, and spices and discusses their potential to inactivate bacteria and viruses throughout the drying process. Overall, the microbial inactivation effect of the presented technologies has not yet been thoroughly assessed, even for traditional methods like solar drying, conventional air drying, or freeze-drying. Emerging technologies such as dielectric (assisted) drying and low-pressure superheated steam drying have been shown to reduce microbial populations; however, the number of studies is still low. Very few studies have focused on viral inactivation during drying processes.

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“…Bakteri enteropatogenik dalam biji kakao diketahui berbahaya karena mampu bertahan hidup sepanjang proses penanganan pascapanen. Bakteri ini sekaligus menjadi indikator kebersihan karena sumber kontaminasi bakteri ini umumnya adalah kotoran yang terdapat di tangan pekerja dan peralatan kerja petani (da Silva do Nascimento et al 2010).…”

Section: Persyaratan Keamanan Panganunclassified

Penanganan Pascapanen untuk Peningkatan Mutu dan Daya Saing Komoditas Kakao

Munarso¹

2017

J. Litbang Pert.

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ABSTRAKPenetapan laju pertumbuhan produksi kakao sebesar 3,9% per tahun harus diimbangi dengan peningkatan daya saing agar produksi kakao mampu memberikan nilai tambah dan kesejahteraan bagi petani. Kelemahan kakao Indonesia dalam persaingan di pasar global terutama adalah mutu biji rendah karena tingginya kadar biji tidak difermentasi (> 3%) serta kadar kotoran (> 2%). Selain itu, pasar juga menerapkan persyaratan keamanan pangan yang ketat dan preferensi cita rasa konsumen yang perlu diantisipasi antara lain dengan menerapkan proses fermentasi. Inovasi teknologi fermentasi biji kakao telah tersedia, namun inovasi kebijakan masih perlu penyempurnaan. Kelembagaan fermentasi perlu dibangun, di antaranya melalui revitalisasi unit pengolahan hasil (UPH) dengan menjadikan UPH sebagai unit bisnis yang dikelola secara terorganisir untuk mendapat manfaat ekonomis, sosial, dan lingkungan secara optimal. Penerapan kaidah praktik pertanian dan penanganan yang baik juga perlu dilakukan oleh petani maupun pedagang pengumpul. Untuk itu panduan pelaksanaan dan pendampingan secara intensif perlu disiapkan. Penerapan praktik pertanian dan pengolahan yang baik perlu didukung dengan revitalisasi penyuluhan.

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Enteropathogens in cocoa pre-processing

Cited by 21 publications

References 3 publications

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

Penanganan Pascapanen untuk Peningkatan Mutu dan Daya Saing Komoditas Kakao

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