A total of 135 sandwiches, 140 oven baked bakery products, 52 desserts oven baked, 30 desserts with dairy cream, 122 ready-to bake frozen pastries were collected from the 15 canteens of the university campus and examined in our laboratory in a 10-year period (2001e2010). All food samples were purchased and transported to the laboratory in sterile plastic pouches. The core temperature over all food samples were recorded at the point of sale.All samples were stored at 10 C in a portable cooling containerduring transportation and microbiological analysis was carried out within 4 h of purchase. The plastic pouches containing the frozen bakery products were sealed and placed in a booth with a constant temperature of 25 C for 3 h in order to thaw before sampling.