THE SOUR SIDE OF CONFECTIONERY – A LOOK AT THE TOXINS THAT CAN SHOW UP IN SWEETS
October 1st, 2010
BY MJ DESCHAMPS
ALTHOUGH the production of confectionery products is on the lower end of the spectrum when it comes to susceptibility to food contamination scares, there are still certain, specific vulnerabilities that exist in the production of chocolates and sweet bakery items.
Traditionally, sweets and chocolates have been regarded as being microbiologically stable and safe to eat, due to their inherent low water activity (AW): food products with low AW (NOTE - THE ACRONYM IS CORRECT ' AW') are unlikely to support the growth and proliferation of bacterial ...
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