Microbiological analysis of frozen profiteroles and mini chocolate eclairs implicated in a national salmonellosis outbreak.
Food Microbiol
; 100: 103871, 2021 Dec.
Article
in English
| MEDLINE | ID: covidwho-1366529
ABSTRACT
Between November 2018 and May 2019, Canada experienced a nationwide salmonellosis outbreak linked to the presence of Salmonella enterica ser. Enteritidis in frozen profiteroles. Analysis of the implicated food products revealed low levels of Salmonella ranging from 0.2 to 0.7 MPN/100g. Water activity and pH of the food samples ranged from 0.9479 to 0.9867 and 4.6-6.8 respectively indicating conditions conducive to bacterial growth. Higher levels of the hygiene indicators Enterobacteriaceae and coliforms were associated with Salmonella positive samples compared to Salmonella negative samples. Investigation of the relationship between storage conditions, temperature, and pathogen levels during thawing revealed that the profiteroles reached temperatures permissive to pathogen growth (≥5 °C) much sooner than pathogen growth was observed and that the composition of the food matrix can influence bacterial levels upon thawing. Collectively these data can be used to inform guidance to minimize the risk of infection from the consumption of contaminated cream-filled frozen desserts.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Salmonella Food Poisoning
/
Salmonella enterica
/
Chocolate
/
Frozen Foods
Type of study:
Observational study
/
Prognostic study
Limits:
Humans
Country/Region as subject:
North America
Language:
English
Journal:
Food Microbiol
Journal subject:
Nutritional Sciences
/
Microbiology
Year:
2021
Document Type:
Article
Affiliation country:
J.fm.2021.103871
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