Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
Open Vet J. 2023 Jul;13(7):807-818. doi: 10.5455/OVJ.2023.v13.i7.1. Epub 2023 Jul 31.
Dairy confectionaries are recently categorized as an important part of different consumers' diets with increasing demand for cream-based cakes "Tourta" and gateau which are used as celebrating food for almost all occasions and celebrations.
The study was designed for evaluating general quality and safety of such products.
100 cream-based (for topping and filing) samples; 50 cakes "Tourta" and 50 gateau, were purchased separately from several pastry shops covering international, national, and local brands in Great Cairo, Egypt, and subjected to microbiological analysis.
Results showed that international brands were the best for gateau samples while national brands were the best quality for cake samples. Regardless of the brand, the general hygienic quality of the cake product "Tourta" was lower on an average total colony, coliforms, yeast, and mold counts as compared with the gateau product. Although coliforms were found in 100% of the examined samples with the highest mean value of 33 × 10 ± 7.0 × 10 CFU/g in local gateau samples, and spp. could not be detected in these samples. was isolated from 8% of the total examined samples with the highest incidence of (22.2%) and a mean count of 38 × 10 ± 6.0 × 10 CFU/g in local brand gateau samples. was extensively isolated with the highest incidence in cake samples (32%) and mean counts higher than 10 in all of the examined samples. strains have harbored more than one toxigenic gene. In this aspect, gene was the most predominant one as it was detected in 100% of the examined isolates, followed by gene in 80%, while and genes could not be found. According to the Egyptian Standard specifications for cake (ES: 4037/2020), a higher acceptability degree was reported for the international brand gateau and cake "Tourta" samples. The incidence of using any preservative as an inhibitory substance was also analyzed generally using the disk assay technique, but all samples were negative using this technique indicating the need for a more advanced technique for its detection such as using high-performance liquid chromatography.
Finally, it was concluded that; more attention is needed to cream-based cakes' quality and safety, with essential modification required in the standards of cakes in Egypt.
乳制品糖果最近被归类为不同消费者饮食的重要组成部分，奶油蛋糕“Tourta”和蛋糕的需求不断增加，几乎在所有场合和庆祝活动中都被用作庆祝食品。
本研究旨在评估此类产品的总体质量和安全性。
从埃及大开罗的几家糕点店分别购买了 100 种奶油（用于顶层和馅料）样品；50 个“Tourta”蛋糕和 50 个蛋糕，并进行了微生物分析。
结果表明，国际品牌是蛋糕样品的最佳选择，而国家品牌是蛋糕样品的最佳质量。无论品牌如何，“Tourta”蛋糕产品的一般卫生质量平均总菌落数、大肠菌群、酵母和霉菌计数均低于蛋糕产品。尽管在检查的所有样品中都发现了大肠菌群，其中本地蛋糕样品的最高平均值为 33×10±7.0×10 CFU/g，但无法在这些样品中检测到 spp.。从总检查样品的 8%中分离出，在本地品牌蛋糕样品中的最高发生率为（22.2%）和平均值为 38×10±6.0×10 CFU/g。广泛分离，在蛋糕样品中的发生率最高（32%），所有检查样品中的平均计数均高于 10。菌株携带不止一个产毒基因。在这方面，基因是最主要的基因，因为它在检查的所有分离株中均被检测到，其次是基因，而基因和基因则无法检测到。根据埃及蛋糕标准规范（ES:4037/2020），国际品牌蛋糕和蛋糕“Tourta”样品的可接受程度更高。使用任何防腐剂作为抑制物质的发生率也通常使用圆盘试验技术进行分析，但所有样品均使用该技术呈阴性，表明需要更先进的技术来检测，例如使用高效液相色谱法。
最后得出结论：需要更加关注奶油蛋糕的质量和安全性，并对埃及的蛋糕标准进行必要的修改。
