Microbial quality analysis in cocoa processing

ISBN-13: 9786139929986 / Angielski / Miękka / 2018 / 52 str.

David Ewusi-Mensah; John A. Larbi; Huang Jingyu

Opis

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.

O autorze

Ewusi-Mensah, David
Environmental Engineer with good skills in R & D, quality assurance, wastewater treatment and Environmental sustainability demonstrated in the history of working in the Environmental Services industry including research facilities. Currently, a PhD candidate at Hohai University reading Environmental Engineering.