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Abstract
SUMMARY:In this study, a total of 150 random samples of egg-based desserts were collected -#102;-#114;-#111;-#109; different bakeries, confectionary shops and retailers located in Assiut city. The egg-based desserts were represented as cream caramel, cream cakes, cakes (small and large scales) and biscuits (30 samples each). To assess their quality, samples were examined microbiologically for the incidence and counts of aerobic plate, thermoduric, psychtrophs, enterococci, coliforms, fecal coliforms, E. coli, B. cereus, Staph. aureus, yeasts and molds and anaerobes. br Part-I br Microbiological evaluation of the examined egg-based desserts samples br 1- APC: br Aerobic bacteria were existed in 43.33%, 100%, 13.33%, 76.67% and 46.67% with an average of 6.8 X 103, 3.9 X 105, 5.3 X 102, 3.9 X 104 and 8.3 X 103 cfu/g in the examined samples of cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit, respectively. br 2- Thermoduric count: br Thermoduric bacteria could be detected in 16.67%, 56.67%, 13.33%, 43.33% and 16.67% with an average of 1.8 X 102, 4.7 X 104, 3 X 102, 2.9 X 104 and 5 X 104 cfu/g in the examined samples of cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit, respectively. br 3- Psychrotrophic count: br The obtained result revealed that psychrotrophic bacteria could be detected in 26.67%, 86.67%, 10%, 36.67% and 6.67% with an average of 1 X 104, 5.3 X 104, 1.7 X 103, 1.9 X 103 and 3 X 102 cfu/g in the examined samples of cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit, respectively. br 4- Enterococci count: br Enterococci bacteria were found in 40%, 3.33%, 13.33% and 6.67% with an average of 2.2 X 104, 9 X 102, 1 X 103 and 5.7 X 103 cfu/g in the examined samples of cream cake, cake (large scale), cake (small scale) and biscuit, respectively. No enterococci could be detected in the examined cream caramel samples. br 5- Coliforms count: br Most probable number (MPN) techniques pinpointed that 23.33%, 93.33%, 3.33%, 30% and 23.33% of the examined cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit samples were contaminated with coliforms, respectively. br 6- Fecal coliforms: br MPN techniques showed that 6.67%, 43.33%, 3.33% and 16.67% of the examined cream caramel, cream cake, cake (large scale) and cake (small scale) samples were contaminated with fecal coliforms, respectively. No fecal coliforms could be detected in biscuit samples. br 7- E. coli count: br MPN techniques revealed that 20%, 3.33% and 3.33% of the examined cream cake, cake (large scale) and cake (small scale) were contaminated with E. coli, respectively. E. coli could not be detected in cream caramel and biscuit samples. br 8- B. cereus count: br -#102;-#114;-#111;-#109; the obtained results, it is found that 13.33%, 23.33%, 6.67%, 16.67% and 30% with an average of 102, 9.6 X 104, 6.2 X 103, 102 and 1 X 102 cfu/g in the examined samples of cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit, respectively. br 9- Staph. aureus count br Staph. aureus were found in 43.33%, 53.33%, 3.33%, 13.33% and 36.67% with an average of 3.4 X 104, 6.2 X 103, 102, 1.9 X 104 and 1.2 X 104 cfu/g in the examined samples of cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit, respectively. br 10- Yeasts and molds count br Fungi were detected in 53.33%, 96.67%, 16.67%, 60% and 70% with an average of 5.3 X 102, 1.1 X 103, 1.2 X 10, 2.2 X 104 and 3.6 X 102 cfu/g in the examined samples of cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit, respectively. br 11- Anaerobes br Anaerobic bacteria were detected in 16.67%, 80%, 40%, 73.33% and 70% of the examined samples of cream caramel, cream cake, cake (large scale), cake (small scale) and biscuit, respectively. br Part-II br Survival of inoculated microorganisms in prepared egg-based desserts br In this part of study, cream caramel and biscuits were prepared and inoculated with B. cereus and Staph. aureus for studying their survival behavior in the baking temperature. It was found that both B. cereus and Staph. aureus were not detected in prepared cream caramel samples. This indicating cream caramel is a product with a good keeping quality as the baking temperature at 180°C for 1 h is sufficient to get ride of both microorganisms. On the other hand, B. cereus only could be isolated -#102;-#114;-#111;-#109; prepared biscuit samples in a number of -lt;102 cfu/g. This could be attributed to the short time of baking temperature which may be insufficient to destroy the spores of this microorganism.