Salmonella in Cocoa Beans
The roasting time and temperature required for safe eliminations of salmonella risk from cocoa beans is 20 hours at 71° C (160 F) with dry roasting and when moisture is introduced, four hours is required at 71° C (160 F) to safely remove salmonella bacteria from cocoa beans
THE ROASTING TIME AND TEMPERATURE REQUIRED TO REMOVE SALMONELLA RISK FROM CACAO BEANS
- When cocoa beans are being roasted, they are usually subjected to high temperatures for a specified period with the primary objective of removing pathogens as well as adding a distinctive flavor to the beans. The roasting process is an important step that helps in the elimination of Salmonella spp.
- The effectiveness of the elimination of salmonella risk from cocoa beans is usually expressed in a log kill. A log kill has the ability to reduce the risks associated with salmonella bacteria by at least 90%.
- The roasting process is typically assessed and validated by an independent source to determine the ideal time/ temperature that is appropriate to ensure the successful elimination of salmonella from the beans.
Ideal types of roasting Process
- Since, salmonella bacteria is resistant to heat, the type of the roasting process to be used determines the amount of heat and time required to safely inactivate salmonella. This can be determined by factors that include the strain and serotypes tested, food composition, the growth and the conditions of storage, and test media, as well as the media that will be used to recover the cells damaged by heat damaged cells.
- The two ideal types of roasting processes that are effective in the removal of salmonella risk from cocoa beans include dry roasting and moist roasting.
- Each individual type of roasting process determines the ideal time and temperature that are perfect to ensure successful elimination of salmonella bacteria from the beans.
- Since salmonella bacteria is known to thrive better in a dry environment, the wet roasting process proves more ideal for faster and effective removal of the bacteria at lower temperatures.