title: Semiquantitative determination of mesophilic, aerobic microorganisms in cocoa products using the Soleris NF-TVC method.
abstract: The Soleris Non-fermenting Total Viable Count method was previously validated for a wide variety of food products, including cocoa powder. A matrix extension study was conducted to validate the method for use with cocoa butter and cocoa liquor. Test samples included naturally contaminated cocoa liquor and cocoa butter inoculated with natural microbial flora derived from cocoa liquor. A probability of detection statistical model was used to compare Soleris results at multiple test thresholds (dilutions) with aerobic plate counts determined using the AOAC Official Method 966.23 dilution plating method. Results of the two methods were not statistically different at any dilution level in any of the three trials conducted. The Soleris method offers the advantage of results within 24 h, compared to the 48 h required by standard dilution plating methods.
authors.forename: Carolyn
authors.initials: C
authors.lastname: Montei
authors.forename: Susan
authors.initials: S
authors.lastname: McDougal
authors.forename: Mark
authors.initials: M
authors.lastname: Mozola
authors.forename: Jennifer
authors.initials: J
authors.lastname: Rice
mesh_terms: D001331:Automation; D001420:Bacteria, Aerobic / Q000302:isolation & purification*; D001431:Bacteriological Techniques / Q000379:methods*; D002099:Cacao / Q000382:microbiology*; D015169:Colony Count, Microbial / Q000379:methods*; D004041:Dietary Fats; D005516:Food Microbiology / Q000379:methods*
chemical_list: D004041:Dietary Fats; C052387:cocoa butter