Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

Overview of attention for article published in Frontiers in Microbiology, March 2021

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Good Attention Score compared to outputs of the same age (69th percentile)
Good Attention Score compared to outputs of the same age and source (77th percentile)

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Today is #WorldChocolateDay 🍫 Check out this article demonstrating the efficacy of cocoa roasting in inactivation of foodborne pathogens in chocolate production 🦠 Read the research 👉 https://t.co/hbnztMsmBd https://t.co/pMoMfphyW9

07 Jul 2022

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RT @Erika__Ganda: Congrats on another accomplishment!

11 Mar 2021

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New Research: Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry https://t.co/7B5TviEW6y #microbiology

09 Mar 2021

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RT @kovac_lab: Our collaborative work with @DandelionChoco on the inactivation of Salmonella during cocoa roasting is available online: htt…

09 Mar 2021

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