Microbial contamination in chocolate and cocoa products poses threats to public safety and food quality. The analysis of contamination incidents can identify potential microbial hazards. Therefore, study collected 125 microbial contamination incidents reported by regulatory agencies such as Rapid Alert System for Food and Feed and the FDA from 2014 to 2025, analyzing them across dimensions including notification sources, spatiotemporal distribution, and product categories. Results indicate that notifications primarily originated from market surveillance (46.4%) and border controls (44.8%). Incidents increased between 2020 and 2022. Importing countries predominantly reported incidents from the Americas (45.6%) and Asia (39.2%), while exporters were predominantly Europe (40.0%). Chocolate and its products (85.6%) constituted the most frequently reported categories, with Salmonella contamination (56.0%) and excessive total plate counts (34.4%) being the most prevalent quality and safety issues. This study provides cross-regional and cross-category data for identifying microbial risks. It aids in understanding the distribution patterns of contamination incidents, offering reference for risk management.
Zhu et al. (Wed,) studied this question.