Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee

  • Joan M. Pinkas
  • Karen Battista
  • Theodora Morille-Hinds
Part of the Food Microbiology and Food Safety book series (FMFS)


Spices, nuts, cocoa, and coffee are raw materials that may be used alone or as ingredients in the manufacture of processed food products. The control of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also be applied to other raw materials of a similar nature.


Coffee Bean Black Pepper Mold Growth Cocoa Bean Codex Alimentarius Commission 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Joan M. Pinkas
    • 1
  • Karen Battista
    • 2
  • Theodora Morille-Hinds
    • 3
  1. 1.McCormick & Co., Inc.Hunt ValleyUSA
  2. 2.Kraft FoodsEast HanoverQuery
  3. 3.Kraft FoodsTarrytownUSA

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