Abstract：
Salmonella in raw cocoa beans (n = 870) from main sourcing areas over nine months was analyzed. It was detected in 71 (ca. 8.2%) samples, with a contamination level of 0.3-46 MPN/g except for one sample (4.1 × 104 CFU/g). Using prevalence and concentration data as input, the impact of thermal treatment in cocoa processing on the risk estimate of acquiring salmonellosis by a random Belgian chocolate consumer was calculated by a quantitative microbiological risk assessment (QMRA) approach. A modular process risk model from raw cocoa beans to cocoa liquor up to a hypothetical final product (70-90% dark chocolate tablet) was set up to understand changes in Salmonella concentrations following the production process. Different thermal treatments during bean or nib steam, nib roasting, or liquor sterilization (achieving a 0-6 log reduction of Salmonella) were simulated. Based on the generic FAO/WHO Salmonella dose-response model and the chocolate consumption data in Belgium, salmonellosis risk per serving and cases per year at population level were estimated. When a 5 log reduction of Salmonella was achieved, the estimated mean risk per serving was 3.35 × 10-8 (95% CI: 3.27 × 10-10-1.59 × 10-7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI: <1-418). The estimated mean risk per serving was 3.35 × 10-9 (95% CI: 3.27 × 10-11-1.59 × 10-8), and the estimated salmonellosis cases per year was 9 (95% CI: <1-42), for a 6 log reduction. The current QMRA model solely considered Salmonella reduction in a single-step thermal treatment in the cocoa process. Inactivation obtained during other process steps (e.g. grinding) might occur but was not considered. As the purpose was to use QMRA as a tool to evaluate the log reduction in the cocoa processing, no postcontamination from the processing environment and ingredients was included. A minimum of 5 log reduction of Salmonella in the single-step thermal treatment of cocoa process was considered to be adequate.
摘要：
分析了9个月以上主要来源地区的生可可豆（n=870）中的沙门氏菌。在71中检测到（约8.2%)样品，除一个样品（4.1×104CFU/g）外，污染水平为0.3-46MPN/g。使用患病率和浓度数据作为输入，通过定量微生物风险评估(QMRA)方法计算了可可加工中的热处理对比利时随机巧克力消费者感染沙门氏菌病风险评估的影响.从生可可豆到可可液到假设的最终产品（70-90％黑巧克力片）的模块化过程风险模型，是为了了解生产过程中沙门氏菌浓度的变化。在豆子或笔尖蒸汽过程中进行不同的热处理，模拟了笔尖烘烤或液体灭菌（沙门氏菌减少0-6对数）。根据FAO/WHO沙门氏菌剂量反应模型和比利时的巧克力消费数据，估计了每次服务的沙门氏菌病风险和人口水平的每年病例。当沙门氏菌减少5对数时，估计每份平均风险为3.35×10-8(95%CI：3.27×10-10-1.59×10-7)，估计每年的沙门氏菌病病例（1170万人口）为88例（95％CI：<1-418）。估计每份平均风险为3.35×10-9(95%CI：3.27×10-11-1.59×10-8)，估计每年的沙门氏菌病病例为9例（95％CI：<1-42），减少6个对数。当前的QMRA模型仅考虑了可可工艺中单步热处理中沙门氏菌的减少。在其他工艺步骤(例如研磨)期间获得的失活可能发生,但未被考虑。由于目的是使用QMRA作为评估可可加工中对数减少的工具，不包括来自加工环境和成分的后污染.在可可工艺的单步热处理中，沙门氏菌最少减少5log，被认为是足够的。
