Incidence of Pathogenic Bacteria in Cakes and Tarts Displayed for Sale in Tripoli, Libya
This study was conducted to investigate the incidence
of pathogenic bacteria: Salmonella, Shigella, Escherichia coli O157
and Staphylococcus aureus in cakes and tarts collected from thirtyfive
confectionery producing and selling premises located within
Tripoli city, Libya. The results revealed an incidence of S. aureus
with 94.4 and 48.0 %, E. coli O157 with 14.7 and 4.0 % and Salmonella
sp. with 5.9 and 8.0 % in cakes and tarts samples respectively;
while Shigella was not detected in all samples. In order to determine
the source of these pathogenic bacteria, cotton swabs were taken
from the hands of workers on the production line, the surfaces of
preparation tables and cream whipping instruments. The results
showed that the cotton swabs obtained from the hands of workers
contained S. aureus and Salmonella sp. with an incidence of 42.9 and
2.9 %, the cotton swabs obtained from the surfaces of preparation
tables 22.9 and 2.9 % and the cotton swabs obtained from the cream
whipping instruments 14.3 and 0.0 % respectively; while E. coli
O157 and Shigella sp. were not detected in all swabs. Additionally,
other bacteria were isolated from the hands of workers and the Surfaces
of producing equipments included: Aeromonas sp., Pseudomonas
sp., E. coli, Klebsiella sp., Enterobacter sp., Citrobacter sp.,
Proteus sp., Serratia sp. and Acinetobacter sp. These results indicate
that some of the cakes and tarts might pose threat to consumer's
health. Meanwhile, occurrences of pathogenic bacteria on the hands
of those who are working in production line and the surfaces of
equipments reflect poor hygienic practices at most confectionery
premises examined in this study. Thus, firm and continuous surveillance
of these premises is needed to insure the consumer's health and
safety.
[1] D.A.L. Seiler, "The microbiology of cake and its ingredients,". Food
Trade Review. 48(6). pp. 339-344, 1978.
[2] M. Kačániová, and L. Juhaniaková, "Microorganisms in Confectionery
Products," Journal of Microbiology, Biotechnology and Food Sciences.
1(1). pp. 57-69, 2011.
[3] J.F.R, Lues, and I. Van Tonder, "The occurrence of indicator bacteria
on hands and aprons of food handlers in the delicatessen sections of a retail
group,". Journal of food control. 18(4). pp. 326-332, 2007.
[4] W. H. Andrews, and G. A. June, "Food sampling and preparation of
sample homogenate," in: Food and drug administration:Bacteriology
analytical manual. Revision, A. (Ed.). 8th ed. Association of Official
Analytical Chemists International. USA, 1998, pp. 1-9.
[5] W. H. Andrews, G. A. June, P. S. Sherrod, T. S. Hammack, and R. M.
Amaguana, "Salmonella," in: Food and drug administration: Bacteriology
analytical manual. Revision, A. (Ed.). 8th ed. Association of Official
Analytical Chemists International. USA, 1998, pp. 1-9.
[6] A. D. Hitchins, W. D. Watrins, S. R. Rippey, and L. Chandler, "Escherichia
coli and coliform bacteria" in: Food and drug administration: Bacteriology
analytical manual. Revision, A. (Ed.). 8th ed. Association of
Official Analytical Chemists International. USA. 1998, pp. 1-9.
[7] J. G. Cappuccino, and N. Sherman, Microbiology a laboratory manual.
5th.ed. Benjamin/ Cummings Science. New York, USA. 1998, pp. 151-
165, 179-184, 417-421.
[8] R. W. Bennett, and G. A. Lancette, "Staphylococcus aureus," in: Food
and drug administration: Bacteriology analytical manual. Revision, A.
(Ed.). 8th ed. Association of Official Analytical Chemists International.
USA, 1998, pp. 1-6.
[9] M. Cheesbrough, Medical laboratory manual for tropical countries, vol
II. The ford Press Ltd. UK. 1984, pp. 58-69, 225-227.
[10] A. Viti, and G. Marchi, "Indexes of bacterial contamination in fresh
confectionery produced in the district of Arezzo,". Industries Alimentary.
29(285). pp. 557-559, 1990.
[11] S. Pla, P. Moreno, F. Fagoage, M. Rodriguez, M. Garcia, and A.
Torregrosa, "Bacteriological control of cakes in the Alcoi health area,".
Industries Alimentary. (270). pp. 51-53, 1996.
[12] M. A. Estefo, and C. M, Savedra, "Bacteriological quality of Pastries
manufactured in factories in the metropolitan region, Chile,". Journal of
Food Protection, no. 275, pp. 137-141, 1996.
[13] M. P. Doyle, T. Zhao, J. Meng, and S. Zhao, "Escherichia coli
O157:H7," in: Food Microbiology Fundamentals and Frontiers American
Society of Microbiology. Washington, USA. 1997, pp. 171-191.
[14] FSAI Information Unit, "Guidelines for the interpretation of results of
microbiological analysis of some ready-to-eat foods sampled at point of
sale," Food Safety Authority of Ireland, 2001.
[15] A. R. Eley, "Infective bacterial food poisoning," in: Microbial food
poisoning. Eley. A. R. (Ed.). 1st.ed. Chapman & Hall. London, UK.
1992, pp. 15-55.
[16] B. Siriken, O. Cadirci, G. Inat, and S. Pamuk, "Microbiological Examination
of Meatball, Cream Cake and Turkish Delight (Lokum),". Journal
of animal and veterinary advances. 8(10). pp. 2049 -2054, 2009.
[17] G. M. Tebbutt, "A microbiological study of various food premises with
an assessment of cleaning and disinfection practices,". Journal of Hygiene
Companies. 92(2). pp. 365-375, 1984.
[18] G. M. Tebbutt, and J. M. Southwell, "Comparative study of visual inspections
and microbiological sampling in premises manufacturing and
selling high-risk foods,". Epidemiology Infection. 103. pp. 475-486,
1989.
[19] G. M. Tebbutt, "Development of standardized inspections in restaurants
using visual assessments and microbiological sampling to quantify the
risks,". Epidemiology Infection. 107. pp. 393-404, 1991.
[20] J.G. Davis, "Microbiology of cream and dairy desserts," in: The Microbiology
of Milk Products, Robinson, R.K. Vol II. Applied Science Publisher.
London, UK. 1981, pp. 13-84.
[1] D.A.L. Seiler, "The microbiology of cake and its ingredients,". Food
Trade Review. 48(6). pp. 339-344, 1978.
[2] M. Kačániová, and L. Juhaniaková, "Microorganisms in Confectionery
Products," Journal of Microbiology, Biotechnology and Food Sciences.
1(1). pp. 57-69, 2011.
[3] J.F.R, Lues, and I. Van Tonder, "The occurrence of indicator bacteria
on hands and aprons of food handlers in the delicatessen sections of a retail
group,". Journal of food control. 18(4). pp. 326-332, 2007.
[4] W. H. Andrews, and G. A. June, "Food sampling and preparation of
sample homogenate," in: Food and drug administration:Bacteriology
analytical manual. Revision, A. (Ed.). 8th ed. Association of Official
Analytical Chemists International. USA, 1998, pp. 1-9.
[5] W. H. Andrews, G. A. June, P. S. Sherrod, T. S. Hammack, and R. M.
Amaguana, "Salmonella," in: Food and drug administration: Bacteriology
analytical manual. Revision, A. (Ed.). 8th ed. Association of Official
Analytical Chemists International. USA, 1998, pp. 1-9.
[6] A. D. Hitchins, W. D. Watrins, S. R. Rippey, and L. Chandler, "Escherichia
coli and coliform bacteria" in: Food and drug administration: Bacteriology
analytical manual. Revision, A. (Ed.). 8th ed. Association of
Official Analytical Chemists International. USA. 1998, pp. 1-9.
[7] J. G. Cappuccino, and N. Sherman, Microbiology a laboratory manual.
5th.ed. Benjamin/ Cummings Science. New York, USA. 1998, pp. 151-
165, 179-184, 417-421.
[8] R. W. Bennett, and G. A. Lancette, "Staphylococcus aureus," in: Food
and drug administration: Bacteriology analytical manual. Revision, A.
(Ed.). 8th ed. Association of Official Analytical Chemists International.
USA, 1998, pp. 1-6.
[9] M. Cheesbrough, Medical laboratory manual for tropical countries, vol
II. The ford Press Ltd. UK. 1984, pp. 58-69, 225-227.
[10] A. Viti, and G. Marchi, "Indexes of bacterial contamination in fresh
confectionery produced in the district of Arezzo,". Industries Alimentary.
29(285). pp. 557-559, 1990.
[11] S. Pla, P. Moreno, F. Fagoage, M. Rodriguez, M. Garcia, and A.
Torregrosa, "Bacteriological control of cakes in the Alcoi health area,".
Industries Alimentary. (270). pp. 51-53, 1996.
[12] M. A. Estefo, and C. M, Savedra, "Bacteriological quality of Pastries
manufactured in factories in the metropolitan region, Chile,". Journal of
Food Protection, no. 275, pp. 137-141, 1996.
[13] M. P. Doyle, T. Zhao, J. Meng, and S. Zhao, "Escherichia coli
O157:H7," in: Food Microbiology Fundamentals and Frontiers American
Society of Microbiology. Washington, USA. 1997, pp. 171-191.
[14] FSAI Information Unit, "Guidelines for the interpretation of results of
microbiological analysis of some ready-to-eat foods sampled at point of
sale," Food Safety Authority of Ireland, 2001.
[15] A. R. Eley, "Infective bacterial food poisoning," in: Microbial food
poisoning. Eley. A. R. (Ed.). 1st.ed. Chapman & Hall. London, UK.
1992, pp. 15-55.
[16] B. Siriken, O. Cadirci, G. Inat, and S. Pamuk, "Microbiological Examination
of Meatball, Cream Cake and Turkish Delight (Lokum),". Journal
of animal and veterinary advances. 8(10). pp. 2049 -2054, 2009.
[17] G. M. Tebbutt, "A microbiological study of various food premises with
an assessment of cleaning and disinfection practices,". Journal of Hygiene
Companies. 92(2). pp. 365-375, 1984.
[18] G. M. Tebbutt, and J. M. Southwell, "Comparative study of visual inspections
and microbiological sampling in premises manufacturing and
selling high-risk foods,". Epidemiology Infection. 103. pp. 475-486,
1989.
[19] G. M. Tebbutt, "Development of standardized inspections in restaurants
using visual assessments and microbiological sampling to quantify the
risks,". Epidemiology Infection. 107. pp. 393-404, 1991.
[20] J.G. Davis, "Microbiology of cream and dairy desserts," in: The Microbiology
of Milk Products, Robinson, R.K. Vol II. Applied Science Publisher.
London, UK. 1981, pp. 13-84.
@article{"International Journal of Biological, Life and Agricultural Sciences:54123", author = "Sabrin M. Al-Jafaeri and Nuri S. Madi and Mohamed H. Nahaisi", title = "Incidence of Pathogenic Bacteria in Cakes and Tarts Displayed for Sale in Tripoli, Libya", abstract = "This study was conducted to investigate the incidence
of pathogenic bacteria: Salmonella, Shigella, Escherichia coli O157
and Staphylococcus aureus in cakes and tarts collected from thirtyfive
confectionery producing and selling premises located within
Tripoli city, Libya. The results revealed an incidence of S. aureus
with 94.4 and 48.0 %, E. coli O157 with 14.7 and 4.0 % and Salmonella
sp. with 5.9 and 8.0 % in cakes and tarts samples respectively;
while Shigella was not detected in all samples. In order to determine
the source of these pathogenic bacteria, cotton swabs were taken
from the hands of workers on the production line, the surfaces of
preparation tables and cream whipping instruments. The results
showed that the cotton swabs obtained from the hands of workers
contained S. aureus and Salmonella sp. with an incidence of 42.9 and
2.9 %, the cotton swabs obtained from the surfaces of preparation
tables 22.9 and 2.9 % and the cotton swabs obtained from the cream
whipping instruments 14.3 and 0.0 % respectively; while E. coli
O157 and Shigella sp. were not detected in all swabs. Additionally,
other bacteria were isolated from the hands of workers and the Surfaces
of producing equipments included: Aeromonas sp., Pseudomonas
sp., E. coli, Klebsiella sp., Enterobacter sp., Citrobacter sp.,
Proteus sp., Serratia sp. and Acinetobacter sp. These results indicate
that some of the cakes and tarts might pose threat to consumer's
health. Meanwhile, occurrences of pathogenic bacteria on the hands
of those who are working in production line and the surfaces of
equipments reflect poor hygienic practices at most confectionery
premises examined in this study. Thus, firm and continuous surveillance
of these premises is needed to insure the consumer's health and
safety.", keywords = "Pathogenic bacteria, Cakes, Tarts, Confectionery
producing and selling premises.", volume = "7", number = "3", pages = "181-5", }