Public Health Aspects of Cream-filled Pastries. A Review

Abstract

In the United States foodborne disease outbreaks for which cream-filled pastry was identified as the vehicle have declined from 17.8% in the 1930's to 2.3% in the 1970's. Cream fillings or cream-filled pastries were usually contaminated with staphylococci and Salmonella typhi by workers and with salmonellae by ingredients such as eggs and milk. These contaminants multiplied as a result of favorable nutrients, water activity, temperature, and pH; and they survived the effects of competing organisms and processes. Prevention and control of such outbreaks have been based on formulating the product so it will not support bacterial growth, using pathogen-free ingredients, thorough cooking and reheating, sanitary handling of fillings and finished pastry, rapid cooling and storing at low temperature, establishing microbiological standards for the finished products, training food-processing and food-service personnel, and educating the consumer to refrigerate products after purchase.