Abstract
Total aerobic plate counts of 36 cocoa powders ranged from 100 to 27,000 per g, with 86% having counts of less than 9,300 per g. Bacillus and Micrococcus were the only genera identified.
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. 1970 Oct;20(4):644–645. doi: 10.1128/am.20.4.644-645.1970
Microbiological Examination of Cocoa Powder 1
D A Gabis
1,2, B E Langlois
1, A W Rudnick
1
D A Gabis
1Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40506
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B E Langlois
1Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40506
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A W Rudnick
1Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40506
Find articles by A W Rudnick
1Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40506
2
Present address: Department of Food Science, North Carolina State University at Raleigh, N.C.
1
Published with the approval of the Director of the Kentucky Agricultural Experiment Station as journal article no 70-5-47.
PMCID: PMC377010 PMID: 4925246