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Salmonella risk management and optimization in Chocolate-Confectionery production

Salmonella is the key contaminant of concern in chocolate raw material, ingredients and finished products.

For this customer, testing for the absence of this pathogen in raw materials is crucial for their release into processing.

Producing cakes, biscuits, chocolate bars and other derived products, they are working with sensitive raw materials and ingredients like cocoa powder and cocoa butter, milk powder, pasteurized eggs and soy lecithin.

Salmonella risk management and optimization in Chocolate-Confectionery production BLUR

Fill out the form below to learn how our Augmented Diagnostics Approach helped this confectionery producter combat the challenges of Salmonella contamination

 

 

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