Graduate Thesis Or Dissertation
 

The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

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  • Current retail food distribution practices, microbial quality of bakery products, and the potential for growth of food borne pathogens (Staphylococcus aureus, Salmonella typhimurium, and Bacillus cereus) were examined using pumpkin pie as a model. The pumpkin pies, as obtained from the retail outlets, showed contamination with food pathogens. The aerobic plate counts reached high numbers (up to 10⁹/g) when stored at 25°C for the specified shelf life as indicated by pull dates. S. aureus was isolated from one sample and B. cereus from two samples of pumpkin pie. Baking conditions were sufficient to destroy IS. aureus and Salmonella typhimurium but not spores of B. cereus. The presence of S. aureus indicated post-processing contamination. When inoculated with S. aureus, Salmonella typhimurium and B. cereus, pumpkin pie supported the growth of all these organisms when stored at 25°C. When stored at severe abuse conditions (35°C), pumpkin pie supported the growth of S. aureus and Salmonella typhimurium but not B. cereus. Refrigeration at 4°C controlled the growth of the pathogens studied. The addition of 0.25% potassium sorbate to the pie filling inhibited the growth of Salmonella typhimurium and B. cereus but not S. aureus at 25°C. The findings of this study indicated a lack of knowledge regarding safe food handling practices among bakers. Current distribution practices indicated that pumpkin pies were often displayed at room temperature from two to five days. If contaminated, the product could become a public health hazard.
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