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Bacteriological quality of products made by pastry manufacturers of the Metropolitan Region, 1995

, : Bacteriological quality of products made by pastry manufacturers of the Metropolitan Region, 1995. Alimentaria 34(275): 137-141

An epidemiology study was realized in 30 pastry's manufactures that belong to the Metropolitan Region, 10 of each concerning to a social stratum (high-medium-low), from July-September 1995, 150 products were sampled: 57 milk cream cakes, and 93 sweet baked (jam or sweet milk), a bacterianum compromise was detected at the rate of 30%, what was distributed in similar proportions in the establishments of 3 stratums. The pollution by pathogenics microorganism is the 5.3%. In the sweet baked cakes the 5.3% and in the milk cream cakes the 5.2%, affecting basically the shops of the upper area. The products with bigger health danger are the chantilly cream cake and the vanilla cream baked cakes. The cause of disagreement to the health officer regulation about the greatest food consumption corresponds to the highest total reaccount of viables microorganisms.


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