Microbial quality analysis in cocoa processing - Huang Jingyu,David Ewusi-Mensah,John A. Larbi
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Microbiological quality assurance has been employed in food industries for many years, to guarantee the quality of food products for human consumption, however, foodborne diseases continue to occur. This study sought to assess the microbial quality of cocoa products at various processing stages as well as the processing environment, in a typical cocoa processing company. Results also prove and confirm that ... Full description
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Description
Microbiological quality assurance has been employed in food industries for many years, to guarantee the quality of food products for human consumption, however, foodborne diseases continue to occur. This study sought to assess the microbial quality of cocoa products at various processing stages as well as the processing environment, in a typical cocoa processing company. Results also prove and confirm that microbial quality of production environment has a significant influence on that of products due to various means of contamination.
More Information
| Author | Huang Jingyu, David Ewusi-Mensah, John A. Larbi |
|---|---|
| Publisher | LAP LAMBERT Academic Publishing |
| Release year | 2018 |
| Cover type | Softcover |
| EAN | 9786139929986 |