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Cheesecake: a potential vehicle for salmonellosis?
Y Y Hao1, A J Scouten, R E Brackett
1Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA.
Journal of Food Protection
|January 28, 1999
Summary
Salmonella Enteritidis can survive cheesecake baking, especially with high initial contamination. This highlights potential risks associated with improperly handled ingredients or products, leading to salmonellosis.
Area of Science:
- Food Microbiology
- Food Safety
- Bacterial Pathogenesis
Background:
- Salmonella Enteritidis is a significant foodborne pathogen.
- Cheesecake preparation and baking processes may not eliminate all bacterial contamination.
- Understanding pathogen survival in baked goods is crucial for public health.
Purpose of the Study:
- To investigate the survival of Salmonella Enteritidis during cheesecake preparation and baking.
- To assess the impact of standard- vs. reduced-fat ingredients on bacterial survival.
- To determine the potential for cheesecake to act as a vehicle for salmonellosis.
Main Methods:
- Cheesecake batters were inoculated with Salmonella Enteritidis at two concentrations (10 and 10^6 CFU/g).
- Samples were baked using a standard recipe, then refrigerated.
- Microbiological analysis (direct plating and enrichment) and proximate composition were performed on samples from different cake areas.
Main Results:
- Salmonella Enteritidis survived baking in cheesecakes inoculated with high levels (10^6 CFU/g), irrespective of fat content.
- Viable Salmonella Enteritidis was detected in 3/9 standard-fat and 4/9 reduced-fat cheesecakes.
- One sample showed detectable Salmonella Enteritidis by direct plating (approx. 10 CFU/g).
Conclusions:
- Cheesecake baking may not guarantee the elimination of Salmonella Enteritidis, particularly with high initial contamination.
- The use of low-quality eggs or improper handling/storage increases the risk of Salmonella transmission via cheesecake.
- Enhanced food safety measures are recommended for cheesecake production to prevent salmonellosis outbreaks.
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