Ashenafi, Mogessie (Professor)Kebede, Geda2019-11-062023-11-082019-11-062023-11-082008-07-04http://etd.aau.edu.et/handle/123456789/19946A 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.enCream CakeMicroorganismsPastriesQualitySafetyThesis