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By: Emily Campbell
On our recent trip to Guatemala we had the opportunity to tour the chocolate production facility of SERO chocolate. They are a Guatemalan chocolate producer that integrates social and environmental responsibility with the quality cacao necessary to create fine chocolates. Their philosophy helps them create a comprehensive and quality product that connects them with people the supply chain depends on and helps expand their cultural horizons.
Find out more at: https://www.cacaoembassy.com/
The production of a finished bar of chocolate takes the input of many people and, something you may not realize - microorganisms. Chocolate’s unique flavors come from growing conditions and fermentation of the cocoa bean. Beneficial microorganisms help give chocolate its flavor, but if not controlled, harmful microorganisms can cause issues with quality and safety.
Chocolate production starts with harvesting of the mature cacao fruit by hand. The selected fruits are cut open and the beans are removed. After husking, the beans are fermented. Proper fermentation is essential for production of good tasting chocolate. Cocoa fermentation occurs naturally from the microorganisms present on healthy fruit, knives, and other surfaces the beans come in contact with. Proper conditions must be maintained on these surfaces to support growth of the beneficial microbes. The fermentation process is carried out by successive microbial populations. In the beginning yeasts dominate, then lactic acid bacteria, and finally, acetic acid bacteria dominate the population. If left to ferment for too long, spore forming bacteria, such as Bacillus, and molds can take over. Spore former growth leads to production of off flavors in the chocolate. Mold can negatively impact the flavor and safety. Some mold strains can produce mycotoxins, a harmful compound. Good storage practices below 8% humidity can prevent mold growth (1). The manufacturing process can also lower the toxin present in the sample by removing the husk from the bean (2). The color of the beans is used to determine the degree of fermentation. Once completed, the fermented beans are then dried which reduces bitterness, astringency, and acidity. It also reduces the moisture content to levels that are safe for storage and transport. If moisture is too high mold growth can spoil or contaminate the product. The beans are then processed into chocolate.
The beans are cleaned to remove sand, stones and metal. The husks are removed, and the beans are roasted. The roasting process transforms the aroma precursors that originated in fermentation and drying processes into the final flavor of the chocolate. Roasting is also the critical control point in chocolate making. Critical control points are essential processes that are controlled to eliminate or reduce food safety hazards. The temperature and duration of the roasting must be long enough to inactivate biological pathogens and bring out flavors in the bean. The cocoa is then ground and fat is recovered from the beans. The resulting cocoa liquor or paste is homogenized and then cooled. The cocoa liquor is pressed, and cocoa butter is extracted. The pressed cake is pulverized and turned into cocoa powder. The final product is made by grinding cocoa liquor, sugar and cocoa butter together in a process called conching. The chocolate is stirred at a warm temperature for several hours. The stirring helps develop flavor, darken color, and stabilize viscosity. The chocolate is then tempered to create a stable crystalline structure that gives it a nice shine and stability.
There are three characteristics of chocolate that are important to maintain microbial safety of the chocolate: low water activity, high proportion of fats and sugars and pH around 5.5. These conditions limit the growth of bacteria but do not eliminate them. The pathogenic organisms of concern are Salmonella, but the likelihood of acquiring salmonellosis from chocolate is low. Salmonella could be introduced into the product through workers handling the beans. The low pH and the low water activity prevent Salmonella from growing, but this pathogen can survive in the chocolate. The roasting stage is the only step that can eliminate the pathogen from the product and is therefore a critical step in safe chocolate production.
The process of making chocolate is complex and requires several steps to bring out the characteristic flavors. Microorganisms play a big role in flavor production, but they need to be controlled to keep the product delicious and safe.
Find out more at: https://www.cacaoembassy.com/
- Agell O, Rodr ́ıguez MC, Rodr ́ıguez JJ. 2013. La seguridad alimentaria delchocolate. Available from:http://ebookbrowse.com/19-la-seguridad-alimentaria-del-chocolate-pdf-d25....
- Copetti MV, Iamanaka BT, Frisvad JC, Pereira JL, Taniwaki MH. 2011.Mycobiota of cocoa: from farm to chocolate. Food Microbiol28(8):1499–1504.
Emily Campbell
campbell.2179@osu.edu
Graduate Research Assistant
Food Science and Technology
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By: Devon Mendez
From the moment we landed in Guatemala I began to take in the multitude of differences that existed between my home in Ohio and the loud and bustling Guatemala City. As we traveled throughout the country, we were able to see and experience many incredible things, including a visit to Lake Atitlan, a lake created by the three volcanos, one of which you can see in the background of the photo below. While on the surface the lake seemed healthy, a meeting with members of the organization “Friends of Lake Atitlan” taught us that the water was anything but.
For years the lake has been contaminated with many different types of pollution, including chemicals from hotels and industrial companies, phosphorus and nitrogen run off from farms, as well as sewage. Accumulation of pollution has led to the water in the lake to be extremely contaminated, causing harm to all those who drink it. One of the most significant risks present in the water of Lake Atitlan is phosphorus and nitrogen. This excess phosphorus and nitrogen are largely caused by runoff of both sewage and fertilizer, both known to be high in these nutrients. As a result of these excess nutrients there are often high numbers of cyanobacteria and coliforms, organisms that are known to cause severe negative health effects, including diarrhea. With diarrheal disease being one of the leading causes of death for children under five, it is imperative that these issues be resolved so that children can remain healthy and have access to clean water.
To decrease the amount of phosphorus and nitrogen available in the water, “Friends of Lake Atitlan” have begun to research the use of plants for the absorption of these chemicals. These plants, predominantly consisting of algae and Eichhornia crassipes, are typically used for tertiary treatment of the water. Eichhornia crassipes is a shrub like water plant with roots that are able to absorb large amounts of phosphorus. This absorption occurs for approximately 21 days before turn roots turn black which denotes the plant is not able to absorb any more contaminants. As for the algae, its role is largely to add oxygen to the water, which helps encourage life within lake, and help combat the hypoxia that is often caused by harmful algal blooms from other species of algae.
While plant remediation of the water is a newer technique and has not been implemented on a large scale yet, the research being done by “Friends of Lake Atitlan” shows a great amount of promise. It is my hope that, through a bit more research to increase ourunderstanding of how the plants can be utilized, we can begin to revive the lake. The use of the plants would provide a way to begin resolving these issues in a sustainable and natural way, aiding in the recovery of the ecosystem.
CFAES Graduate Practicum Student
Department of Veterinary Preventive Medicine and College of Public Health
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By: Drew Barkley
This past spring break, I was fortunate enough to travel with the Center for Foodborne Illness Research and Prevention to Guatemala for work related to the Prenatal Exposure to Mycotoxins project (https://foodsafety.osu.edu/research/pesar). In the middle of our trip, our schedule changed so that we had an extra unplanned day in Guatemala City. So, we decided to tour a fruit and vegetable cooperative processing facility that some of our Guatemalan colleagues were able to arrange. We met our guide and then proceeded to suit up in booties, masks, and lab coats before entering the facility. After a thorough handwash and step through the bleach pool, we were getting a look at the processing lines. The day we were there, they were packaging primarily French beans and carrots. We were able to see where the raw product arrived, how it was washed and packaged, where finished product was stored, and what happened to rejected product. Overall, I was impressed with their food safety measures that included temperature-controlled rooms, good worker hygiene, microbiological and pesticide testing, and traceback codes.
While this was my first time touring a fruit and vegetable processing facility, it was not my first time touring an export processing facility in a foreign country. Two summers ago, I participated in the Farm-to-Table program in Chile. There, we were able to tour salmon, dairy, and deli meat processing facilities. Two of the facilities, the dairy and salmon, were international exporters and had strong food safety measures implemented, similar to the fruit and vegetable cooperative in Guatemala. The deli meat processing facility only supplied the national market, and the difference in food safety was noticeable. Raw and finished products were stored in the same room, floors were not as clean, and some of the product was stored under a leaky air conditioner. The stark differences highlighted the higher standards that must be met for export as compared to the domestic standards for some developing countries.
Remembering my experience in Chile reminded me that the fruit and vegetable cooperative, as an exporter to the US, had to meet higher standards set by the United States Food and Drug Administration. A national producer may not have the same food safety measures in place. This was made a little more obvious when they informed us that rejected product was taken to the local market to sell. So all of this begged the question, shouldn’t the national market have the same quality and safe food as in the export market? It’s an economic question of course, without a clear answer. Addressing this gap requires balances to be struck between food safety, food waste, capacity, costs, and so many more. If anything, the next time I go to the grocery store, I will appreciate the measures put in place to ensure my food is safe, understanding that many people in the world do not have that privilege.
Graduate Research Associate
CFAES Department of Food Science and Technology
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By: Drew Barkley
Last summer I spent a Saturday morning with a friend at a farmer’s market that sets up every week from April through November. We enjoyed looking at the different booths and products, many of which came from here in central Ohio. As we went down the row of booths, we tried some kettle corn, different salsas, and purchased some salted chocolate donuts. Continuing down the row, we came across a cheese booth. While my friend, still in a “try everything” mode, started to sample the different cheeses, I decided to pass after reading “unpasteurized” on the label. The stop at this booth reminded me that just because food is locally sourced and fresher, it doesn’t mean that it’s safer.
When we’re making trips to our local farmer’s market this spring, it is important to keep food safety in mind and be aware of the potential risks. There are several guides online that offer some simple steps you can take while at the farmer’s market to be sure the food you buy is safe. One common piece of advice is to ask the vendor about their food safety practices. Do they wash their produce? How are meat products stored and handled? Asking questions like these can give you a better idea of the procedures vendors have in place for food safety. Another tip, one that I remembered at the cheese stand, is to avoid raw dairy or unpasteurized dairy products. The FDA warns about the serious health risks associated with raw milk and milk products that can harbor dangerous bacteria. Even if vendors mention they’ve tested the product for bacteria, there is still a greater chance of becoming sick so it is best to avoid these products. Two final tips are to save perishable items for last and be sure to wash produce. The less time perishables spend in your shopping bag and out in the heat, the better. By washing your produce before eating, you can reduce surface contamination, and make the fruits and veggies safer to eat.
I want to emphasize that my goal is not to discourage people from buying food from farmer’s markets. I think farmer’s markets are a great place to spend time with friends and family and find foods or products you couldn’t otherwise find in a grocery store. However, we do still need to be mindful about the risks, and by keeping food safety in mind while wandering the rows of vendors, you can make safer purchases. Below are some links with more farmer’s market food safety tips if you’re interested in learning more ways to make safe choices at the farmer’s market.
https://www.foodsafety.gov/blog/farmers_market.html
https://www.cookinglight.com/news/food-safety-farmers-markets-tips
Graduate Research Associate
CFAES Department of Food Science and Technology
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