Tamminga S K, Beumer R R, Kampelmacher E H, van Leusden F M
J Hyg (Lond). 1976 Feb;76(1):41-7. doi: 10.1017/s0022172400054929.
Experiments were carried out to assess the reduction rate of two salmonella strains (S. eastbourne and S. typhimurium) in chocolate bars. After artificial contamination of chocolate, after 'conching', with about 10(6) S. eastbourne/g. this organism was still recovered after 9 months storage. The strain of S. typhimurium was less resistant. Both serotypes died off more rapidly in bitter chocolate than in milk chocolate. After contamination with a smaller dose (about 10(3)/g.) with these two serotypes, similar differences were observed.
开展实验以评估两种沙门氏菌菌株（伊斯特本沙门氏菌和鼠伤寒沙门氏菌）在巧克力棒中的减少率。在巧克力人工污染约10⁶/g的伊斯特本沙门氏菌并“精炼”后，该菌在储存9个月后仍可检出。鼠伤寒沙门氏菌菌株的抗性较弱。这两种血清型在苦巧克力中比在牛奶巧克力中死亡更快。用这两种血清型的较小剂量（约10³/g）污染后，观察到了类似差异。
