Publications by authors named "Fabiana Taminato Imazaki"
Int J Food Microbiol
November 2013
Article Synopsis
- The study investigated how Salmonella behaves during cocoa pre-processing stages like fermentation, drying, and storage, revealing that fermentation can lead to a significant increase in Salmonella levels by the end of the process.
- Salmonella was influenced by other microorganisms and pH levels during fermentation, but despite initial low counts, it eventually reached concerning levels after seven days.
- In the drying and storage phases, the decline in water activity affected Salmonella counts, with some samples seeing either slight growth or reductions, yet the pathogen was still detectable even after 120 days of storage at room temperature.
