abstractDuring a 10-year inspection survey (2001e2010), a microbiological study of ready-to-eat (RTE) foods andready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determinetheir microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTEproduct groups were as follows: from 106 to 108 CFU/g for 50% of sandwiches; under the detection limit(<10 CFU/g) for 88.6% of oven baked pastries; <105 CFU/g for 86.5% of desserts oven baked; from 103 to109 CFU/g for desserts with dairy cream. The highest mean Enterobacteriaceae counts were recorded fordesserts with dairy cream. The highest percentages of foodborne pathogens were: 20% Listeria monocytogenesand 12.5% Staphylococcus aureus in desserts with dairy cream; 17.5% Salmonella spp. and 8.5%presumptive Escherichia coli O157 in sandwiches; 14.6% Bacillus cereus in oven baked pastries. Aerobiccolony counts were in the range 107e108 CFU/g for 48.8% of frozen pastries; whereas Enterobacteriaceaecounts between 103 and 104 CFU/g were detected in 35.3%. Foodborne pathogens prevalences for frozenpastries were as follows: B. cereus, 31.8%; Salmonella spp., 28.6%; presumptive E. coli O157, 25%; S. aureus,8.7%; L. monocytogenes, 8.7%. Improved sanitary conditions in the processing plants and precautionarymeasures are necessary for consumer protection.
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