الفهرس 
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Abstract
Cakes are highly consumed worldwide, due to consumer demand; a wide variety of these products are available in Egypt to satisfy different consumer levels. At the same time these products may affect negatively on human health especially high risk group as children, pregnant women, chronic diseased and elder people [whom are the main target of our study]. This study started with (Part I) conducting a cross-sectional study on 1300 participants from different areas in Egypt, with different age, gender, education and occupation state. A structured questionnaire was designed from twenty three questions dealing with consumer KAP of cake quality, safety & storage and answers were analyzed statistically. Results of this part showed that 78.8% of the responders consume cake in occasions, 92.6% of them selected to eat cakes for the spongy cake part itself and 58.7% choose the cream as the most favor type of topping. The majority of responders (84.7%) select their cakes based on taste parameter. It worse to mention that 53% didn’t know the adverse health effect of cakes on human health, although that 80% agree with considering cake as a source of food poisoning and 13% of the responders had already suffered from cake food poisoning.
In Part II: The chemical composition, energy intake, fatty acid profile and Trans fatty acids percentages were determined in the second part of this study on 30 randomly selected cream-based cake samples using reference methods of examination. Results concluded that the international brand samples results were the highest in moisture% (45.7), protein% (4.8) and the lowest in Ash% (3.5), while the national brand samples were the highest in average fat% (19.5) and the local brand samples were the highest in average carbohydrates% (36.1). Also the highest average caloric content was found in national brand samples (317.9 Kcal), 53.1% of this energy content was accredited to fat content. Also a complete fatty acids profile was conducted (SFA, MUFA, PUFA & Trans FA), in addition to Lipid Nutritional Quality Indices (LNQI). The most obvious result for this section was the absence of butyric acid (C4:0) from all examined samples.
Due to the huge demand for cakes in Egypt and its varieties in pastry markets, it was an interest to study the microbiological state of such products in part III of this study. 100 cake samples; 50 cream-based cake”Tourta” and 50 cream-based Gateau, were randomly collected from different pastry shops covering the 3 brands, collected from Great Cairo governorates. Regardless to the brand, the general hygienic quality of cake product “Tourta” was better than Gateau, with lower average total colony, coliforms, yeast and mold counts in “Tourta”. Salmonella sp. and E.coli failed to be detected in all of the examined samples. S. aureus was isolated from 8% of all examined samples with a mean count (38x101 ± 6 x101 cfu/g) in local brand Gateau samples. B. cereus was extensively isolated with higher incidence in cake samples (32%) and mean counts higher than 103 in the examined samples. The nhe gene was detected in all of the examined B. cereus isolates (100%), followed by cytK gene (80 %), while hbl and ces genes could not be found. The incidence of using any inhibitory substance was also analyzed generally using Bacillus subtilis disk assay technique.
Results of this study concluded the need for more attention for the compositional quality and safety of cream-based dairy confictioners sold in Egyptian market from different brands, with recommendation for modification of the standards of cake in Egypt (ES: 4037/2005).