AUTHOR=Yan Runan , Pinto Gabriella , Taylor-Roseman Rebecca , Cogan Karen , D’Alesandre Greg , Kovac Jasna 

TITLE=Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

JOURNAL=Frontiers in Microbiology

VOLUME=12

YEAR=2021

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2021.576337

DOI=10.3389/fmicb.2021.576337

ISSN=1664-302X

ABSTRACT=<p>Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of <italic>Salmonella enterica subsp. enterica</italic> serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 10<sup>7</sup>–10<sup>8</sup> log<sub>10</sub> CFU/bean of <italic>Salmonella</italic> Oranienburg and roasted at 100–150°C for 2–100 min. A greater than 5 log<sub>10</sub> reduction of <italic>S.</italic> Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (<italic>D</italic>) needed to achieve a decimal reduction of <italic>Salmonella</italic> at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the <italic>Salmonella</italic> inactivation rate over time (<italic>β</italic> &lt; 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of <italic>Salmonella</italic> and may be used to guide food safety decision-making.</p>