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SurroNov® 1834: New surrogate microorganism to validate the lethality of a thermal process for Salmonella in Cocoa preparations

Novolyze is very happy to announce the availability of SurroNov® 1834 (E. faecium), dry preparation for process validation. SurroNov®1834 is a non-pathogenic surrogate microorganism, which has been designed to validate the lethality of thermal processes for Salmonella in cocoa preparations. According to Food Control 1994 volume 5 number 3, “[…] chocolate products have been at the origin of several salmonellosis outbreaks involving mainly children. One of the main characteristics are the very low levels of Salmonella normally found in such contaminated products. Due to the low water activity, the pathogens are not able to grow but these conditions provide a good protection leading to increased heat resistance and survival.” In addition, “The European community lists cocoa among the products associated with major salmonellosis outbreaks in humans”1. Indeed, Salmonella has been associated with several foodborne illness outbreaks such as in Sweden affecting 110 people (Gbtrin et al., 1972), in Canada and the USA involving 200 people (Craven et al., 1975; D’Aoust et al., 1975), in the UK affecting 245 people, mostly young children (Gill et al., 1983) or furthermore in Norway where more than 300 children were affected (Kapperud et al., 1989).

SurroNov® 1834 is derived from a selected strain of E. faecium. It is an industrially-manufactured product in the form of a dry, stabilized and ready-to-use powder. The carrier of SurroNov® 1834 is made of 100% non-animal, non-GMO and non-allergenic food-grade ingredients. SurroNov® products benefit from the advantages of Novolyze Dry Surrogate Technology: no enrichment required before use, standardized manufacturing, up to 10-log CFU/g concentration and no disruption of the intrinsic properties of a cocoa preparation. SurroNov® 1834 has been tested to have a greater thermal resistance than Salmonella in cocoa nibs.

The thermal death dynamics of SurroNov® 1834 vs. Salmonella were evaluated for three different temperatures (100°C, 110°C and 120°C) and four time points. For each tested temperature, SurroNov® 1834 showed a greater thermal resistance than Salmonella. D-value calculation confirmed that SurroNov® 1834 had a higher decimal reduction time than Salmonella. Z-value calculation confirmed the appropriateness of SurroNov® 1834 as surrogate microorganism for Salmonella in the conditions of the test. For instance, at 110°C, D110°C of Salmonella in cocoa nibs (aw 0.32) was 3.97 ± 0.60 while D110°C of SurroNov™ 1834 was 5.27 ± 0.77.

Novolyze can help you use SurroNov® 1834 to validate the efficacy of a wide variety of interventions steps, including roasters for cocoa products.

For more information about SurroNov® 1834, dry preparation for process validation, do not hesitate to contact us!

​1 M. da Silva do Nascimento, N. da Silva, I. Francisca da Silva, J. de Cássia da Silva, É. Reolon Marques, A. Regina Barbosa Santos in Enteropathogens in cocoa pre-processing

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