Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate.
The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.
D000818:Animals; D002099:Cacao; D005516:Food Microbiology; D006358:Hot Temperature; D006813:Humidity; D008892:Milk; D012475:Salmonella; D014867:Water
D014867:Water