Microbiological Quality And Safety Of Cream Filled Cakes Produced In Various Pastries In Addis Ababa And The Antimicrobial Resistance Of The Pathogenic Isolates

A total of 80 samples of cream cakes from ten different pastries in Addis Ababa werernexamined for their pH, moisture content, holding temperatures, bacteriological profile,rnamylolytic, proteolytic and lipolytic properties, presence of food-borne pathogens andrntheir drug resistance pattern. The mean pH values of cream cakes from ten differentrnpastry houses ranged from 5.43 to 6.64 and the mean moisture content ranged fromrn44.02% to 29.86 %. About 96.9 % of samples were stored within a temperature range ofrn15-25 oC. About 75.95% of the cream cakes had counts higher than log 8 cfu /g. Amongrnbacterial strains isolated from different cream cake samples, Bacillus spp. (51.75%)rndominated the microflora. Staphylococci and members of Enterobacteriaceae constitutedrn3.51% and 13.33 % respectively, of the microflora. About 45.85% of the isolates werernamylolytic consisting mainly of Bacillus spp. About 1.85 % of them were proteolytic andrnnone was lipolytic. This study indicated the need to train producers and handlers of cakesrnin basic principles of hygiene. Keeping cream cake at ambient temperatures must also bernavoided.

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