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. / Graduation date: 1981
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27469 |
| Date | 01 May 1981 |
| Creators | Guy, Vicki H. |
| Contributors | Wyatt, C. Jane |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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