The fungus grows in the new buds, flowers, and seeds. Seeds will not develop on infected plants. Quality Control Microbiologists play a role in the quality control lab of chocolate manufacturers. They test materials and finished products for spoilage organisms and pathogens. Standard plate counts and total yeast and mold counts are performed regularly.
Molds can spoil chocolate by hydrolyzing lipids.
The resulting fatty acids cause rancid tastes. Several outbreaks of salmonellosis have been traced to chocolate that was contaminated after roasting.