Llc. Anunciacao et al., PRODUCTION OF STAPHYLOCOCCAL-ENTEROTOXIN-A IN CREAM-FILLED CAKE, International journal of food microbiology, 26(2), 1995, pp. 259-263
Cakes were baked with normal ingredients and filled with cream, inocul
ated with different size enterotoxigenic-staphylococcal inocula. Sampl
es of the cakes were incubated at room temperature and put in the refr
igerator. Samples of cake and filling were taken at different times an
d analyzed for staphylococcal count and presence of enterotoxin. The s
maller the inoculum, the longer the time required for sufficient growt
h (10(6)) to occur for production of detectable enterotoxin. Enterotox
in added to the cake dough before baking (210 degrees C, 45 min) did n
ot survive the baking. The presence of enterotoxin in the contaminated
cream filling indicated this as the cause of staphylococcal food pois
oning from cream-filled cakes. Refrigeration of the cakes prevented th
e growth of the staphylococci.