Microbiological Quality and Safety of Cream Filled Cakes Produced in Various Pastries in Addis Ababa and the Antimicrobial Resistance of the Pathogenic Isolates
No Thumbnail Available
Date
2008-07-04
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
A total of 80 samples of cream cakes from ten different pastries in Addis Ababa were
examined for their pH, moisture content, holding temperatures, bacteriological profile,
amylolytic, proteolytic and lipolytic properties, presence of food-borne pathogens and
their drug resistance pattern. The mean pH values of cream cakes from ten different
pastry houses ranged from 5.43 to 6.64 and the mean moisture content ranged from
44.02% to 29.86 %. About 96.9 % of samples were stored within a temperature range of
15-25 oC. About 75.95% of the cream cakes had counts higher than log 8 cfu /g. Among
bacterial strains isolated from different cream cake samples, Bacillus spp. (51.75%)
dominated the microflora. Staphylococci and members of Enterobacteriaceae constituted
3.51% and 13.33 % respectively, of the microflora. About 45.85% of the isolates were
amylolytic consisting mainly of Bacillus spp. About 1.85 % of them were proteolytic and
none was lipolytic. This study indicated the need to train producers and handlers of cakes
in basic principles of hygiene. Keeping cream cake at ambient temperatures must also be
avoided.
Description
Keywords
Cream Cake, Microorganisms, Pastries, Quality, Safety