Chocolates are regarded as one of the most popular snack foods across the globe. It has been observed that an average American consumes over four kg of chocolate annually, while in Switzerland, a Swiss consumes double the amount. Moving on, Indians also have a sweet tooth and consume
A considerable amount of sweets, including chocolates.
Of late, there have been reports highlighting contamination of chocolates. This, despite the fact, that they have been consumed over the years without any serious complaints of any apparent ill effect.
If one delves into the matter, there are quite a few contaminants that can adulterate chocolates.
Can heavy metals contaminate chocolates?
It might sound surprising but heavy metal contamination can be a problem in the case of chocolates too. Since cocoa powder is the key ingredient for making chocolates, the Food Safety and Standards Authority of India (FSSAI) has fixed the upper permissible levels for two heavy metals.
These are lead and copper. As per the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, the maximum permissible levels of these heavy metals in cocoa powder are as follows:
* Lead: 5.0 ppm by weight, on dry fat-free substance
* Copper: 70.0 ppm by weight on fat-free substance
A recent study in California, USA, conducted by a non-profit organisation indicated that out of 42 chocolate products tested, 26 (62%) contained lead or cadmium above the permissible levels as stipulated in California's so-called "Proposition 65 law". Besides, some reputed chocolate manufacturing majors such as Hershey, Mars, Godiva and many more were found not meeting the standards.
However, it is equally important that consumers should know that the chocolates they eat could be contaminated with heavy metals, so that they can make better informed choices.
Can chocolates lead to health hazards?
Interestingly, a 2005 study by the University of California, Santa Cruz, found that the average lead concentration of cocoa beans was
Here are some of the health hazards that are caused by consuming contaminated chocolate:
* Lead exposure can cause damage to the central nervous system (CNS), leading to learning difficulties and lower IQ in infants and young children.
* Lead is dangerous for pregnant women.
* Cadmium exposure must be avoided by pregnant women and children.
* Cadmium is carcinogenic, and causes damage to the kidneys, bone and liver.
* Children are more susceptible to chronic exposure to low levels of cadmium through the oral route.
* Copper exposure can cause general weakness, hypothyroidism, depression, constipation and low blood pressure, amongst other symptoms.
Enteric bacterial contamination
Enteric bacteria such as Salmonella and coliforms such as Escherichia coli have been found to be a significant source of contamination of chocolate. A recent survey conducted in two Brazilian chocolate manufacturing companies analysed different chocolate types, processed cocoa-based ingredients, manufacturing environment, and workers' hand surfaces to investigate Enterobacteriaceae, coliforms and Salmonella contamination (Nascimento et al., 2015).
* The study identified the source of Enterobacteriaceae contamination in chocolate. Enterobacteriaceae were isolated from 26% of chocolate samples, while total coliforms was detected in 13% of samples.
* Cocoa-based ingredients were not a significant contamination source in chocolate.
* Enterobacteriaceae was detected in 25% of the equipment and utensils tested, whereas total coliforms was detected in 10%.
* In one company, 14% of manufacturing environment samples were contaminated by thermo-tolerant coliforms.
* The food handlers from both companies showed a high percentage of Enterobacteriaceae contamination on their hands.
Conclusion: Manufacturing environment including food handlers were the most likely Enterobacteriaceae contamination source of chocolates. Therefore, Enterobacteriaceae are a good hygiene indicator for the chocolate industry.
Insects and rodent filth spoiling chocolates
Contamination with insects and rodent filth can sometimes be a problem, especially during storage and transportation of raw materials such as cocoa powder. These types of filth usually include insect body parts and rodent hair. If these are transferred during the chocolate making process, they can be a health hazard. Therefore, it is of the utmost importance to maintain quality control during the entire manufacturing process.
Intentional adulteration of chocolates
It has come to light that in recent years, the amount of adulteration of traditional sweets increases with increase in demand, especially during festivals like Diwali. With changing preferences in distribution of sweets during festivities, chocolates have become the latest snack food item to be adulterated. Some unscrupulous businessmen intentionally carry out adulteration of chocolates to increase their profit margin. Some of the ways that adulteration of chocolates can be carried out intentionally, include:
* Using inferior quality sugar for manufacturing chocolates.
* Adding minerals to increase the weight of chocolates.
* Adding starch during manufacture of chocolates.
* Using non-permitted artificial colouring.
The way ahead
The foregoing discussion is an eye-opener, as the world's most favourite snack food has not been spared from adulteration. Therefore, it is important that stringent quality checks be put in place along the entire chain in the manufacturing process of chocolates. However, this is very important as chocolates are consumed in large quantities by children and adults around the globe. The health and well being of young children is of the highest priority. Further, stringent quality control will ensure that the chocolates that are consumed by millions of people are wholesome and nutritious food items and are safe to consume.
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