MICROBIOLOGICAL EVALUATION OF DARK CHOCOLATES MADE WITH PLANTS EXTRACTS

Chocolates are products susceptible to microbiological contamination, as they have several manufacturing stages and, eventually, some stages are done manually.The presence of unwanted microorganisms can affect the shelf life, flavor and texture of chocolate, and can pose risks to the health of consumers.Microbiological analyzes on chocolates are important to ensure food safety and the quality of the final product.The objective of the work was to microbiologically evaluate samples of dark chocolates made with different plant extracts.Seven samples of dark chocolates were prepared with plant extracts (control, açaí, cinnamon, guarana, hibiscus, jambu and yerba mate).The microbiological analyzes carried out were Salmonella/25g and Enterobacteriaceae/g, mandatory for the category of chocolates with added ingredients, according to Normative Instruction N° 60 of 2019, which establishes microbiological standards for foods.For this product, according to IN N° 60, the microbiological test result for Salmonella must be absent in the samples and for the Enterobacteriaceae test, the microbiological contamination result in the sample must be lower than 102.As results of the analysis, all seven samples of dark chocolates with plant extracts showed absence of Salmonella and the microbiological contamination by Enterobacteriaceae was lower than 102.When a food meets microbiological standards, it means that it meets the criteria established by food safety legislation and standards.This suggests that the food complies with established guidelines to ensure product safety and quality.Plant extracts can have antimicrobial action in foods, that is, the ability of natural compounds found in plants to combat the growth and proliferation of microorganisms.This action can be beneficial for food safety and quality, as it helps to extend the shelf life of the product, reduce microbiological contamination and replace or reduce the need for chemical additives.