Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

Shelf Life and Safety Concerns of Bakery Products—A Review

Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche). However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products i.e., products with a water activity (a(w)) > 0.85. Furthermore, several bakery products also have been implicated infoodborne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres. This extensive review is divided into two parts. Part I focuses on the spoilage concerns of low, intermediate and high moisture bakery products while Part II focuses on the safety concerns of high moisture bakery products only. In both parts, traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.

Hansenula anomala as spoilage agent of cream-filled cakes

The aims of this work were to identify the causal agents of the sporadic off-odour occurrence in Italian cream-filled cakes and to investigate the yeasts associated to various ingredients as well as the final products. In the overall production of the considered confectionery, the phenomenon was linked to a specific type of filled-cake such as the one having the hazel nut pastry as an ingredient. This ingredient as well as the final products were characterized by high frequencies of the spoilage yeast Hansenula anomala. This species, due to attributes such as osmotolerance and the ability to produce high concentration of ethyl acetate, could exercise a decisive role in the occurrence of the off-flavour.

Listeria monocytogenes in foods. Isolation, characterization and control

The intent for examining foods for Listeria monocytogenes, i.e. for surveying, for epidemiological purposes, or to inspect consignments of foods for microbiological safety, determines which analytical method is to be used. For instance resuscitation of debilitated cells may be required, and the degree of accuracy and precision necessary should be considered. Moreover, in the case of acceptance-or-rejection monitoring target values for 'absence' of the pathogen have been amply but not always effectively discussed. Recommendations are given for assessing adequate repair of sublethally damaged populations of L. monocytogenes and for performance testing of selective enrichment and isolation media to be used for the isolation and enumeration of L. monocytogenes. An approach to the empirical assessment of reference values for L. monocytogenes in foods processed for safety is also presented. This relies on a data base of results obtained when examining foods manufactured and distributed according to practices previously validated by longitudinally integrated ('holistic') quantitative risk analysis.