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Microbiological Quality of Cream-Type Pies During Processing.

A H Schwab¹, B A Wentz¹, J A Jagow¹

¹Minneapolis Center for Microbiological Investigations, Minneapolis, Minnesota 55401 and Division of Microbiology, Food and Drug Administration, Washington, DC. 20204.

Journal of Food Protection

|April 3, 2019

Summary

Microbial testing of frozen cream-type pies revealed low levels of aerobic bacteria, coliforms, Escherichia coli, and Staphylococcus aureus. These findings indicate adherence to Good Manufacturing Practices in pie production.

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Area of Science:

Food Microbiology
Food Safety
Industrial Food Processing

Background:

Frozen cream-type pies are a popular convenience food item.
Ensuring microbial safety in ready-to-eat foods is critical for public health.
Good Manufacturing Practices (GMPs) are essential for controlling microbial contamination.

Purpose of the Study:

To assess the microbial load of in-line samples from frozen cream-type pie production.
To evaluate adherence to Good Manufacturing Practices (GMPs) in U.S. pie manufacturing firms.
To determine the levels of key indicator microorganisms in pie components.

Main Methods:

In-line sampling of crust, filling, and topping from U.S. frozen cream-type pie manufacturers.
Visual inspection to confirm adherence to Good Manufacturing Practices (GMPs).
Microbiological analysis including aerobic plate counts, coliforms, Escherichia coli, and Staphylococcus aureus enumeration.

Main Results:

Geometric mean aerobic plate counts were generally low across crust, filling, and topping.
Specific ranges for aerobic plate counts were 49 CFU/g (topping) to 2400 CFU/g (filling).
Geometric mean values for coliforms, E. coli, and S. aureus were below detection limits (3/g or 10/g).

Conclusions:

The study indicates that U.S. firms producing frozen cream-type pies generally adhere to GMPs.
Microbial quality of the analyzed pies was found to be satisfactory, with low bacterial counts.
The findings support the safety of commercially produced frozen cream-type pies regarding tested microbial contaminants.