Hygiene Check: Are Chocolate Fountains a Food safety Risk? an Expert Weighs In.
That cascading, fragrant chocolate fountain – a dazzling centerpiece at any sweet buffet - is undeniably tempting. But have you ever stopped to consider its hygiene? Every dip of fruit, biscuit, or bread into that flowing chocolate means you’re utilizing what others have used before, as the chocolate is continuously recirculated. But how safe is that practice?
How Does a Chocolate fountain Work?
A chocolate fountain operates with a base where chocolate is melted. A mechanical pump then lifts the melted chocolate to the top, allowing it to flow down in a visually appealing cascade, where it’s reheated and recirculated.
Is a Chocolate fountain Hygienic?
According to Giorgio Donegani, a food technologist and spokesperson for the order of technologists, “Chocolate fountains are not exemplary in terms of hygiene, but the real danger of contamination depends on many different factors.” He clarifies that chocolate itself isn’t particularly high-risk due to its low water content, which limits microbial proliferation – unlike sauces, for example. The potential risks stem from how the fountain is handled and the fountain’s cleanliness.
When does Contamination Risk Increase?
The primary risk arises from inadequate behavior. “It happens, for example, if chocolate is poured onto food impaled on a skewer that has already been used, because that skewer can contain saliva residues,” explains Donegani. Similarly, using previously used cutlery or dipping food held directly in the hand – a common occurrence with children attempting to avoid burns – can introduce contaminants. The melted chocolate typically maintains a temperature of 40-45 degrees Celsius, a prime breeding ground for viruses and bacteria, including Salmonella, which is only eliminated at 75 degrees Celsius.
How to Minimize the risk of Contamination
Should we abandon chocolate fountains altogether? Not necessarily. Donegani advises verifying how the fountain is being used. ”Microorganisms need some time to develop and if the fountain chocolate is changed within two hours,or even after just an hour and a half,the risk of contamination is very low.”
However, safety isn’t solely dependent on chocolate replacement frequency. A thorough disinfection with specialized detergents is crucial after each use to remove chocolate residue,which can harbor microbes if contaminated.
Good Practices for Consumers
While complete control rests with those operating the fountain, individuals can take preventative measures. “If for ourselves we can do little, along with observing the way in which it is used, we can prevent contaminations caused by us, however,” Donegani emphasizes. He recommends using clean skewers or cutlery and, importantly, teaching children to do the same. “Think of others: use cutlery or clean skewers, and teach children to do the same.”
