Akademik Veri Yönetim Sistemi
ARCHIV FUR LEBENSMITTELHYGIENE, cilt.58, sa.1, ss.14-18, 2007 (SCI-Expanded)
The aim of this study was to determine the microbiological quality of cream pastries sold in Turkey, taking into consideration possible consequences for public health. The average levels of total aerobic mesophile bacteria in the fruit cream (25 samples), chocolate cream (25 samples) and butter cream (25 samples) pastries and in the total of 75 cream pastries were 7.36, 6.28, 5.88 and 6.50 log(10) cfu/g, respectively. The mean Staphylococcus spp. and Micrococcus spp. levels in the fruit cream, chocolate cream and butter cream pastries analyzed in the study were 4.80, 4.08 and 4.20 log(10) cfu/g, respectively, giving a mean result of 4.36 log(10) cfu/g for the total of 75 cream pastries. Average Enterobacteriaceae levels were 4.56, 4.96 and 4.84 log(10) cfu/g, respectively, resulting in a mean of 4.78 log(10) cfu/g for the total of 75 samples. Coliform bacteria were isolated from 100% of the fruit cream, 92% of the chocolate cream, and 92% of the butter cream samples at average numbers of 4.08,332 and 3.60 log(10) cfu/g, respectively. Escherichia (E) coli was isolated and identified from all the fruit cream pastries (100%) and from 23 samples each of the chocolate cream and butter cream pastries (92%). E coli O157:H7 was not isolated from any of the pastry samples. Salmonella spp. were isolated from 12% of the fruit cream, 4% of the chocolate cream and 8% of the butter cream pastries,The mean Enterococcus spp. levels in the fruit, chocolate and butter cream pastries were 3.56, 3.24 and 1.72 log(10) cfu/g, respectively. Yeast and mould levels were 5.40,4.80 and 4.36 log(10) cfu/g in average, ranging between 10(4)-10(8), 10(3)-10(8) and 10(3)-10(6) cfu/g, respectively. Average Pseudomonas spp. levels in the fruit, chocolate and butter cream pastries were determined as 2.48, 2.04 and 2.68 log(10) cfu/g with isolation intervals of < 10(2)-10(4) < 10(2)-10(4) and < 10(2)-10(5) cfu/g, respectively. In conclusion, the microbiological quality of the cream pastries analyzed in this study was poor, thus posing a potential health hazard for the consumer.