The chocolate it is the most loved ingredient by everyone and spread all over the world. For some it is a passion to the point of having an addiction called “chocolate”. Chocolate is also an excellent ingredient used for ice creams, cakes, biscuits, to fill sandwiches and also used to glaze fruit such as chocolate strawberries or any other fruit. For lovers of the line and diets there is no problem because they can consume good dark chocolate without feeling guilty.
Recent studies have also shown that consuming chocolate helps keep you in a good mood because it releases certain hormones, such as endorphins, into our body.
In recent times, however, there has often been talk of the case of salmonella in chocolate.
Let’s start by saying that salmonella it is a foodborne bacterium. The bacterium is responsible for gastrointestinal infections commonly called salmonellosis.
Salmonella is formed mainly inside the intestines of animals and also in that of humans, where the temperature is very ideal for its development. Precisely for this reason all well-cooked foods have less risk of contracting the infection, even treating food at low temperatures or refrigerating it at -5 ° C.
Salmonella in chocolate it could have been caused by using contaminated food.
Processing cocoa after it is harvested usually represents an open door to all bacteria who continue their journey throughout the processing and production of chocolate. The roasting of cocoa should be the safest phase because at high temperatures it should kill all bacteria, but it must also be said that after the last phase salmonella could always be present because; the water used to process the cocoa or cocoa mass could be contaminated and there is no escape from getting salmonella