We all heard about live crawling worms found in milk chocolate, like Dairy Milk, etc., creating doubts and trust deficits about brands and their products. Although chocoholics ignore alarming indications, they cannot control cravings; despite knowing these, they continue eating blindly even without checking out.
2003 Cadbury controversy: Most of us are aware customers in Mumbai found live, crawling worms in the Cadbury bars, an example of a huge customer trust crisis in India. A big setback for the reputation of Cadbury’s results: its sales drop 30% before Diwali.
Even after that, we continue to see such incidents happening repeatedly.
However, according to the FDA, a post-manufacturing operational issue is responsible for the maggots found inside the packaging.
Here’s precisely how these worms end up in your chocolate 
Raw materials- cocoa and nuts (almonds and cashews) obtained from open terrain with moth eggs attached to them naturally. Baking often kills the larvae and eggs of moths. If eggs survive and new pests enter during transportation, they may hatch further.
Storage condition- If they are stored near infested materials like rice, wheat, dried fruits, etc., there is a high chance of attack by crawling worms due to sweetness.
Dampness and heat- result in loose packaging and create an ideal humid environment for eggs to hatch.
Do you hear the FDA’s “Food Defect Level Handbook,” which specifies limits of some harmless and avoidable insect parts, like tiny legs and wings?
The FDA allows an average of 60 or more insect fragments per 100 grams of chocolate and fully condemns live crawling worms, and these are considered food adulteration.
FDA’s instruction about live worms
After confirming live worms or larvae, the FDA and local food authority immediately order a recall of the entire specific batch of the product. They identified them as perilous and unhygienic.
MBH/DB