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Cheesecake: a potential vehicle for salmonellosis?

This study was conducted to investigate the potential hazard of Salmonella Enteritidis surviving during the preparation and baking of cheesecake. Batters prepared with standard- and reduced-fat ingredients were inoculated with a 5-strain cocktail of S. Enteritidis (10 and 10(6) CFU/g) and were then baked according to a typical cheesecake recipe. After baking, the cheesecakes were refrigerated overnight before the survival of S. Enteritidis was determined either by direct plating or after enrichment. Samples (approximately 25 g each) were aseptically cut from the center, mid (6.35 cm from edge), and side (2.54 cm from edge) area of each cake for microbiological analysis. Proximate compositions (fat, moisture, protein, ash, pH, and water activity) of both raw batter and final baked cheesecakes were also determined. S. Enteritidis was able to survive baking of cheesecake when batter was inoculated with a high population (10(6) CFU/g) of S. Enteritidis regardless of whether standard-or reduced-fat ingredients were used. Three of nine standard- and four of nine reduced-fat cheesecake samples contained viable S. Enteritidis. In addition, one sample contained viable S. Enteritidis population detectable by direct plating (approximately 10 CFU per g of cake). This sample was taken from the center of a standard-fat cheesecake that was inoculated with a high population (10(6) CFU/g) of S. Enteritidis. Results of this study suggest that cheesecake prepared with eggs of low microbiological quality or cheesecake improperly handled or stored could serve as a vehicle for salmonellosis.