As Australians prepare for Easter, around 15 million are expected to indulge in chocolate treats over the coming week. If you’re thinking of saving some chocolates for after the holiday, a food safety expert has provided guidance on their longevity.
Professor Enzo Palombo, a microbiologist at Swinburne University of Technology, highlighted that chocolate does not expire in the same way as fresh foods do. While chocolates may lose quality and flavour over time, they can still be safely consumed. Milk and white chocolates typically maintain their freshness for up to 12 months due to the dairy content. In contrast, dark chocolate, with its higher cocoa content and less dairy, can last for about two years if stored properly in a cool, dry location.
However, beyond shelf life, it’s important to be aware of potential health concerns. Some chocolates, particularly dark varieties, may contain trace amounts of heavy metals like lead and cadmium. Long-term exposure to these substances can pose health risks, especially for vulnerable groups such as children and pregnant women.
Additionally, there is a minimal risk of contamination from pathogens like salmonella during chocolate manufacturing, but such instances are rare due to chocolate’s low water content ensuring a generally safe product. However, ensuring that ingredients and equipment are properly sanitised is paramount in preventing contamination.
Consumers should also remain vigilant regarding undeclared allergens in chocolates, including milk, nuts, and soy, which could be hazardous for individuals with allergies.
This Easter, Australians are projected to splurge a remarkable $2.2 billion on food and chocolate, as indicated by recent research from the Australian Retailers Association and Roy Morgan. Among the states, New South Wales and Victoria lead in spending, with expectations reaching $710 million combined.
In summary, enjoy your Easter chocolate but store it correctly and be mindful of its type and potential allergens. Happy Easter!