How chocolate makers steer clear of salmonella

12/19/2012 | ScientificAmerican.com

Although confectioners take steps such as roasting and steaming raw cacao beans to prevent salmonella from contaminating chocolate, there are still ways the pathogen can make its way into chocolate products, NCA Chocolate Council member Laura Shumow said during a lecture at the National Chocolate Show. Manufacturers should beware of exposing chocolate to contaminated water or raw beans to reduce the risk of salmonella. Shumow also cautioned that raw cacao nibs, which are growing in popularity, could be more likely to contain salmonella.

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