NDLI: Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens.

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Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Kotzekidou, Parthena
Description	Country affiliation: Greece Author Affiliation: Kotzekidou P ( Laboratory of Food Microbiology and Hygiene, School of Agriculture, Aristotle University of Thessaloniki, Box 250, 54124 Thessaloniki, Greece. kotzekid@agro.auth.gr)
Abstract	During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product groups were as follows: from 10(6) to 10(8) CFU/g for 50% of sandwiches; under the detection limit (<10 CFU/g) for 88.6% of oven baked pastries; <10(5) CFU/g for 86.5% of desserts oven baked; from 10(3) to 10(9) CFU/g for desserts with dairy cream. The highest mean Enterobacteriaceae counts were recorded for desserts with dairy cream. The highest percentages of foodborne pathogens were: 20% Listeria monocytogenes and 12.5% Staphylococcus aureus in desserts with dairy cream; 17.5% Salmonella spp. and 8.5% presumptive Escherichia coli O157 in sandwiches; 14.6% Bacillus cereus in oven baked pastries. Aerobic colony counts were in the range 10(7)-10(8) CFU/g for 48.8% of frozen pastries; whereas Enterobacteriaceae counts between 10(3) and 10(4) CFU/g were detected in 35.3%. Foodborne pathogens prevalences for frozen pastries were as follows: B. cereus, 31.8%; Salmonella spp., 28.6%; presumptive E. coli O157, 25%; S. aureus, 8.7%; L. monocytogenes, 8.7%. Improved sanitary conditions in the processing plants and precautionary measures are necessary for consumer protection.
File Format	HTM / HTML
ISSN	07400020
Issue Number	2
Volume Number	34
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2013-06-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Fast Foods Microbiology Food Contamination Analysis Food Microbiology Food Handling Food Safety Universities Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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