DETECTION AND ENUMERATION OF FOODBORNE PATHOGENS IN GENOISE CAKES

Author(s): Deeshanee Gungabissoon* and Daneshwar Puchooa

Abstract: Aim: The present study was undertaken with the aim to detect and enumerate foodborne pathogens in Genoise cake, a particularly high-risk bakery product that is most preferred and consumed by Mauritians. Methods: A consumer survey was carried out to determine the type of bakery products most consumed by Mauritians and the buying point mostly attended by Mauritians to purchase bakery products. A total of 50 Genoise cakes were collected from bakeries from 5 selected regions in Mauritius. The samples were then examined for microbial contamination post storage at room temperature and 4°C for 1 hour. A two-way ANOVA was carried out to statistically analyse the data. Results: S.aureus, B.cereus, yeasts and moulds were present in all the samples while Salmonella was not detected in any of the samples. Coliforms were detected in 96% of the samples. 88% and 84% of the samples contained L.monocytogenes and E.coli respectively and 76% of samples contained Campylobacter while C.perfringens was present in 62% of the samples. The microbial load for most of the samples was marginal to the recommended level with samples from the North and Central regions having unsatisfactory TVC levels. The 2 storage temperatures were also found to have significant effect on the growth of S.aureus and B.cereus while no differences were found in the growth of coliforms and E.coli at the 2 different temperatures. Conclusion: The findings indicate that Genoise cakes are potentially high-risk bakery products and that the 5 selected bakeries do not follow and/or apply proper hygienic practices.

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