The FSAI have released the results of a survey concerning the microbiological safety of ready-to-eat cakes,rnpastries and desserts with high-risk fillings.rnFillings such as fresh dairy cream and fresh egg custard can be considered high risk because they provide anrnideal growth medium for bacterial pathogens, which is exacerbated if the final product (or its constituents) isrnsubject to time-temperature abuse. In addition, some cake, pastry or dessert recipes require the use ofrnuncooked/raw eggs (e.g. icings, chocolate mousse, tiramisu) or lightly cooked eggs (e.g. soft meringues),rnmeaning that there is little or no bactericidal step if the eggs are contaminated with Salmonella. Salmonellosisrnoutbreaks have been previously linked to minimally cooked desserts containing raw egg (Sarna et al., 2002; Wardrnet al., 2002; Calvert et al., 2007). A large proportion of Salmonella outbreaks associated with consumption ofrnready-to-eat (RTE) cakes published in the literature were attributed to the use of minimally processed eggs and/orrntemperature abuse (Appendix 1).
展开▼
