FOR THE FOOD INDUSTRY

“INDUSTRIE ALIMENTARI”, founded in 1962, is the leading Italian journal aimed at solving all problems concerning technological, scientific, economical and legislative information in different areas of the food industry. This monthly journal is published in Italian language and each issue has more than 220 pages with exclusive articles and specialized features, in order to deal with all technological branches of the food industry. Colour photos and accurate descriptions enable the reader to be kept up-to-date with all the Italian and foreign offer: processing machinery, packaging materials, ingredients, analysis equipment, automation, and services. Moreover, reports from exhibitions and congresses from all over the world are included.

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 IA 22 02 cop

 

INDUSTRIE ALIMENTARI Vol. 61 - FEBRUARY 2022

 

CONTENTS

 

3 - Microbial characterization of retail cacao powders and chocolate bars
L. Iacumin - M. Pellizzari - M. Pellegrini - A. Colautti - G. Comi

 

A microbial characterization was performed in cocoa powder and chocolate bars of three batches of 5 different brands marketed in Italian supermarkets. The results showed a variable microbial population consisting of mesophilic and thermophilic spore-forming in both types of products. The chocolate bars were also contaminated with molds of environmental origin. The spores mainly originate from the raw materials, the cocoa beans, as the heat treatments involved (roasting of the beans and conching of the chocolate) are not sufficient to produce commercial sterility. Furthermore, the identified spore-forming species have often been isolated from cocoa beans. Molds, isolated from chocolate, seem to have a strictly origin linked to the final production environment (packaging). In any case, the level of contaminants is limited (<2 log CFU/g), they do not develop in both products, due to their low aw (<0.6) and do not affect the healthiness of the products. However, a case of mold development in chocolate bars has been observed. The growth can be explained by a flowering of cocoa butter accompanied by the presence of humidity originating from flowering or acquired during the packaging phase. Among the isolated species Penicillium lanosocoeruleum is known for its high xerotolerance.

 

 

RUBRICHE

 

16 - MACHINES

26 - AUTOMATION

28 - ANALYSIS

30 PACKAGING

40 - PRODUCTS

42 ENERGY & SUSTAINABILITY

46 APPLIED RESEARCH

50 - LAWS

54 - MARKETING

68 - NEWS

70 - DIARY

74 - AITA

80 - COMPANIES’ ADDRESS

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  Commission Regulation (EU) 2022/1290 of 22 July 2022 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for ametoctradin, chlormequat, dodine, nicotine, profenofos and Spodoptera exigua mult...

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  During a time when sensitivity to hygiene and quality issues is increasing, having easy-to-use and reliable solutions is essential for raw materials control. Eurofins Tecna, as part of Eurofins Technologies network of companies, provides simple, cost-effective and quick analytical solutions ...

  Founded in 1899 in San Pellegrino Terme (Italy), Sanpellegrino S.p.A. is a point of reference for mineral water and non-alcoholic drinks. In 1997, the company became part of the Swiss group Nestlé; in the plant of San Pellegrino Terme (Bergamo, Italy), water and drinks are bottled and packag...

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