Short CommunicationMicrobiological Quality and Safety of Custard Cakes from Addis Ababa

Abstract

A total of 80 samples of custard cakes from ten different pastries in Addis Ababa were examined for pH, moisture content, holding temperatures, bacteriological profile, and antimicrobial sensitivity of Salmonella isolates. The mean pH values of custard cakes from ten different pastry houses ranged from 5.4 to 6.6 and the mean moisture content ranged from 44% to 29.9%. About 96.9% of the samples were stored within a temperature range of 15-25^o C. About 76% of the custard cakes had counts higher than 8 log cfu/g. Bacillus spp. (51.8%) dominated the microflora. Staphylococci and members of Enterobacteriaceae constituted 3.5% and 13.3 % of the microflora, respectively. Five pastry samples yielded Salmonella and the dominant resistance pattern of the isolates was Pen/Amp/Amo. This study indicated the need to train pastry producers and handlers in basic principles of hygiene. Keeping custard cake at ambient temperatures must also be avoided.

Keywords/phrases: Custard cake, Microorganisms, Pastries, Safety

Ethiop. J. Biol. Sci., 9(2): 173-181, 2010