Hygienic quality of cream pastries in Turkey.

摘要

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 mesophilic bacteria in the fruit cream (25 samples), chocolate cream (25 samples) and butter cream (25 samples) pastries were 7.36, 6.28, 5.88 and 6.50 log10 cfu/g, respectively. The mean Staphylococcus spp. and Micrococcus spp. levels in the fruit cream, chocolate cream and butter cream pastries analysed were 4.80, 4.08 and 4.20 log10 cfu/g, respectively, giving a mean result of 4.36 log10 cfu/g for the total of 75 cream pastries. Average Enterobacteriaceae levels were 4.56, 4.96 and 4.84 log10 cfu/g, respectively, resulting in a mean of 4.78 log10 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, 3.32 and 3.60 log10 cfu/g, respectively. Escherichia 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 log10 cfu/g, respectively. Yeast and mould levels, in average, were 5.40, 4.80 and 4.36 log10 cfu/g (with ranges of 104-108, 103-108 and 103-106 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 log10 cfu/g with isolation intervals of <102-104, <102-104 and <102-105 cfu/g, respectively. In conclusion, the microbiological quality of the cream pastries analysed was poor, thus posing a potential health hazard for the consumer..