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Peanut butter is generally eaten without either heating or a treatment that would destroy microorganisms 8h9 treatment order discount fondaparinux on-line. Therefore symptoms at 4 weeks pregnant fondaparinux 2.5/0.5ml mg on line, for Salmonella medicine 3202 order 2.5/0.5ml mg fondaparinux with amex, case 11 would apply (see Table 30) treatment tracker purchase fondaparinux overnight delivery, unless peanut butter is to be used as an ingredient in a highmoisture food, in which instance case 12 would apply. Corn sweeteners (glucose syrups) are obtained by acid and/or enzymatic hydrolysis of corn starch to dextrose, maltose, and higher polymers. It is predicted that by 1990 about 150 mt of sweeteners will be produced of which 8. Sucrose obtained from various fruits and fructose by hydrolysis of inulin contributes only a minor portion of the world supply of sweeteners. The concentrations of the liquid sweeteners most commonly used in commerce are listed in Table 31 (Marignetti and Mantovani, 1979/80; Minifie, 1980). Sugar syrups with concentrations of 67% w/w or higher, if properly prepared and stored, are usually not subject to spoilage by surface moulds or osmophilic yeasts. Some liquid sweeteners may become mouldy or ferment unless stored to preclude condensation on the surface and formation of microenvironments permitting growth of surface moulds or osmophilic yeasts. Dry and liquid sugars used in certain canned foods, and for soft drinks, may introduce sufficient numbers of spoilage microorganisms for some to survive the process and spoil the product. For this reason, sugars used in the canning and soft drinks industries are usually subjected to microbiological testing. The basis for this suggestion was the potential for such sweeteners to introduce spoilage organisms into these classes of products. Additionally, liquid sugars (and other liquid sweeteners) may be spoiled by osmophilic yeasts. The combined annual per capita consumption of cocoa and chocolate among 19 countries that consume the bulk of the product varies from 0. Most of the dried beans have in the past been processed to cocoa, cocoa butter, and chocolate in more technically advanced countries, where most of the product is consumed. However, there is a trend towards processing an increasing percentage of the crop to intermediate products such as chocolate liquor, cocoa press cake, and cocoa butter in the country of origin to increase local economic return. This practice may cause some concern because one step in processing, roasting, is the main germicidal barrier between a raw agricultural product and the consumer. Unless roasting is adequate and handling of roasted beans well controlled, the intermediate products may be contaminated with Salmonella. Salmonellae are not readily destroyed in chocolate liquor or in confectionery made with cocoa or chocolate liquor because of their increased resistance to heat at the low aw of such products. Chocolate even appears to protect these bacteria against destruction by acid in the stomach. Small numbers (<1 per gram) of salmonellae in chocolate have caused at least one large outbreak of salmonellosis (Craven et al. Salmonella-contaminated cocoa has been associated with a similar large outbreak (Gastrin et al. Even when no illness has been reported from Salmonellacontaminated products, the risk has on occasions prompted their recall (Silliker, 1967; Lennington, 1967; Anonymous, 1978). Moulds are frequently found in cocoa beans, and it is not uncommon to find mycotoxin-producing moulds and occasionally low levels of mycotoxins in cocoa. However, raw cocoa beans do not readily Reprinted from: Microorganisms in Foods 2. Therefore, there is always a threat of mycotoxins in cocoa products, but toxin has been found only infrequently and only at low levels. However, on further consideration, only Salmonella, as the main foodborne hazard in cocoa and cocoa products, need be tested for at ports of entry. The total microbial population and the presence of indicator oganisms are generally controlled by suppliers as part of purchase specifications. Based on the inability of these products to support microbial growth, and their non-involvement in food-borne disease other than salmonellosis, there appears little point in testing them for microbes other than Salmonella (see Table 32).


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