What Are Salmonella Risks in Chocolate?

What Are Salmonella Risks in Chocolate? ...

The European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) are currently investigating a transnational outbreak of salmonellosis linked to chocolate products. The German Federal Institute for Risk Assessment (BfR) has therefore collected information on Salmonella in chocolate.

Salmonella is Germany''s most common bacterial causative agent, according to Campylobacter''s germs. Especially undercooked or raw meat and products that have not been heat-treated, eggs and egg-products, and plant-based foods. However, fatty foods such as chocolate, which are contaminated with Salmonella, may also cause an infection with Salmonella.

Even small amounts of germs can be sufficient to induce a disease. The low infection doses are attributed to the fact that the Salmonella in the high-fat chocolate is very well protected against acidic symptoms in the human stomach and, for the most part, reach the intestines alive, where it may cause an infection.

Salmonellosis is often accompanied by diarrhoea and abdominal pain, but fever, nausea, and vomiting are all necessary. Children in their first years of life, as well as individuals with hiatus, who have severe illness, are particularly in danger.

Salmonella is very rare in chocolate. In the wake of the introduction of zoonotic pathogens to the Food Chain, competent authorities in Germany submitted Salmonella to the BfR between 2012 and 2019. Salmonella was not detected in any of the previous samples from this years. Since 2020, the Federal Office of Consumer Protection and Food Safety (ABC) has been responsible for data collecting and reporting on this topic.

Despite the fact that Salmonella outbreaks in chocolate products are discovered mostly through scientific publications. The last salmonellosis outbreak in Germany known to the BfR in connection with chocolate occurred in 2001 and was caused by Salmonella type Salmonella Oranienburg.

Salmonella''s minimum infectious dose may be 10,000 1,000,000 depending on the age and the extent of the illness. In the case of chocolate, low bacterial counts provide Salmonella with effective protection against the acidic symptoms present in the human stomach, and allows him to reach the intestines alive, where it may result in an infection. Salmonella can survive in chocolate for up to several years, but it is also quite well protected against heat because of the low water content of chocolate and the protective effect of the fat.

S. Durham, S. Napoli, S. Oranienburg, and S. Nima, all have been found in chocolate chips.

S. Hull or S. Salford (isolate from chocolate), S. Nigeria (isolate from cocoa shells), S. Typhimurium (isolate from chocolates) and S. Senftenberg and S. Weltevreden (isolates from cocoa) were identified during the last four years in the National Reference Laboratory for Salmonella.

You may also like: