Proficiency testing catalogue - LGC Standards

QCS - Chocolate schemeThe Quality in Chocolate Scheme (QCS) is aPT scheme intended for use by microbiologistsand chemists working in the chocolatemanufacturing industry.Cacao trees were first cultivated by the Aztecs,who used the beans both as a form of currencyand to produce a spiced drink known as‘chocolatl’. Centuries later, the first chocolatecompany was established in North America in1765. Over the years, many different types andflavours of chocolate have been developed andcacao derivatives are often blended with otheringredients to produce a diverse range ofproducts. Chocolate is probably the most popularend-product; in some countries up to 90% of thepopulation buys chocolate on a regular basis.Chocolate products are also one of the few foodcommodities whose composition is controlled atEC level. For example, EC Directive 2000/36/EC‘relating to cocoa and chocolate productsintended for human consumption’, sets commonrules and definitions with regard to thecomposition, manufacture, packaging andlabelling of chocolate and cocoa products.Test materialAnalytesChemical:Ash, Butyric Acid, Fat, Moisture,Theobromine, Total Nitrogen,Total Sugars.The microbiological problems associated withchocolate and cocoa products are unique to thechocolate industry, and are related to the lowwater activity and the high fat and sugar content.The most important microbiological risk liesin the possible presence of Salmonella species,which can survive in chocolate for long periodsof time and may not be destroyed by processing.Levels of spoilage organisms throughout themanufacturing process are also of interest froma commercial viewpoint, to prevent taste andappearance defects.The microbiological test materials are availablein chocolate or cocoa powder matrices. Testmaterials may or may not contain the targetorganisms, along with relevant background flora.Chemical analysis is equally important to ensurethe organoleptic properties are what we expect.After all, it’s why we consume so muchchocolate. Tests for moisture, fat, ash and totalsugars are important to ensure the right textureand mouth feel, whilst theobromine and butyricacid from the cocoa powder are key contributorsto the taste.The chemical test materials are available inchocolate or cocoa powder matrices. Levelsfor each analyte are generally representativeof the values typically found in the chocolatemanufacturing industry and the levels can usuallybe assumed to be in line with the regulationsgoverning them.FoodPT schemesChocolate and Cocoa PowderMicrobiological:Enumeration:Coliforms, Enterobacteriaceae,Enterococci, Total aerobicmesophilic count.Presence/absence:Salmonella species.The full range and availability of test materialsin QCS is determined on an annual basis andfurther details can be found in the QCSapplication form and scheme description.Note: Test materials and analytes may be added or removed, pleasesee current application form.Email: customerservices@lgcpt.comWebsite: www.lgcpt.com13