engleski

EXPOSURE ASSESSMENT OF ENTEROBACTERIACEAE IN CONFECTIONERY CAKES

Confectionery cakes are products obtained by mixing, shaping, baking, or other suitable processing procedures of two or more ingredients, giving the characteristic sensory properties of the product. The chemical composition and high content of water make the confectionery cakes suitable for growth and multiplication of various microorganisms. Contamination can occur at all stages of the production process thus conducting good hygiene practices is necessary to obtain a product safe for consumption. The aim of this two years’ study was to provide insight into the contamination of confectionery cakes in the Republic of Croatia by microorganisms, either potentially pathogenic or indicators of hygienic production. The results on the number and type of Enterobacteriaceae in samples in 2018. indicated the presence of certain types of bacteria from the family of Enterobacteriaceae, not listed in Regulation 2073/2005. The number of Enterobacteriaceae above 102 CFU/g was detected in 22.5% of creamy, 22.6% of chocolate, and in 34.4% of fruit cakes. Further bacteria determination was done by the MALDI-TOF method. Exposure assessment was performed by a qualitative approach. Medium to high risk of exposure was found for bacteria Enterobacter (E.). asburiae and Klebsiella (K.). oxytoca in chocolate cakes, for E. cloacae, Serratia (S.) liquefaciens and Buttiauxella (B.) gaviniae in fruit cakes and for E. kobei, E. cloacae, Pantoea (P.) agglomerans, S. liquefaciens, E. asburiae, K. oxytoca, B. warmboldiae and Ratinella in creamy cakes. Following the obtained results, it is recommended that in case of increased number of Enterobacteriaceae, food should be further analyzed for the presence of pathogens and then its safety should be assessed.

Confectionery cakes ; contamination ; enterobacteriaceae

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