date:Aug 07, 2012
hocolate production.
Study details
The analysis of 168 samples revealed a widespread and low contamination of cocoa products by ochratoxin A.
The team revealed a tendency for higher amounts of ochratoxin A in cocoa solids, noting that shelling was the main process responsible for reduction of the contaminant in the chocolate producti9on process.
About 93.6% of the ochratoxin A was reduced during the chocolate making process,they revealed.
Copetti and her team say that when the amounts of oc