Neutralization of the Bactericidal Effect of Cocoa Powder on Salmonellae by Casein |
| |
| Authors: | F A ZAPATKA G W VARNEY A J SINSKEY |
| |
| Institution: | U.S. Food and Drug Administration, 585 Commercial Street, Boston, Massachusetts 02109, U.S.A.;Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, U.S.A. |
| |
| Abstract: | Four pre-enrichment media (nutrient broth, lactose broth, reconstituted non-fat dry milk and nutrient broth containing 5% (w/v) casein) were evaluated for the recovery of salmonellae from cocoa powder. Addition of 5% cocoa powder to nutrient broth and to lactose broth proved to be bactericidal to salmonellae. Heat-damaged Salmonella typhimurium were more sensitive than undamaged cells to cocoa powder and agitation increased the bactericidal effect. The bactericidal effects were minimized in pre-enrichment media that contained either 5% casein or nonfat dry milk. |
| |
| Keywords: | |
|
|
